Individual Ice Cream Stuffed Mini Panettones are filled with an easy no-churn Amarena cherry and chocolate ice cream. This festive dessert looks impressive yet is quick and straightforward to prepare—perfect for Christmas dinner parties or the big day itself.
These mini panettones use store-bought cases that are hollowed and filled with a smooth, creamy chocolate ice cream studded with sour Italian Amarena cherries. To finish, dunk the tops in dark chocolate and add festive sprinkles for a stress-free, show-stopping holiday dessert.
Ingredients
Ingredient notes and substitutions
- Mini Panettones: Use traditional or chocolate chip mini panettone. Avoid full chocolate panettone—its crumb can tear from the paper case.
- Sweetened condensed milk: Essential for the no-churn ice cream — do not substitute.
- Heavy cream (double cream UK): Use full-fat cream for proper stability and texture.
- Cocoa powder: Choose good-quality cocoa for rich chocolate flavour.
- Amarena cherries: Sour Italian cherries in syrup. Maraschino cherries are a sweeter alternative.
Step by step photos and instructions
Make the ice cream
Add the cocoa powder and milk to a saucepan. Warm over medium heat, whisking until the mixture just begins to simmer and the cocoa has dissolved. Remove from the heat and cool completely—this must be cold before the next step.
Once cooled, combine the cocoa-milk mixture, condensed milk, heavy cream and vanilla in a stand mixer with a whisk attachment or in a large bowl with an electric whisk. Whisk to soft peaks—take care not to overwhip.
Stuff the Panettones
Use a sharp knife to cut around the bottom of each mini panettone, leaving a small border (about 1/2 cm). Try to remove the base in one piece to use as a lid. Spoon out the interior, being careful not to pierce the top crust.
Add about 1 tablespoon of the ice cream mixture, then layer 2–3 Amarena cherries. Repeat 2–3 times until the panettone is filled, finishing with ice cream. Press the lid back on and wrap each panettone tightly in plastic wrap.
Place all wrapped mini panettones in the freezer for at least 6 hours, preferably overnight. Any leftover ice cream mixture can be frozen in a freezer-proof container for later use.
Optional topping
Dip the tops of the frozen panettones in melted dark, milk or white chocolate and immediately sprinkle with festive decorations. Work quickly—the chocolate sets fast on frozen treats. Alternatively, pipe whipped cream and add grated chocolate or a fresh cherry.
Remove from the freezer about 10 minutes before serving so the ice cream softens slightly.
Serving ideas
Here are a few favourite finishing touches:
- Chocolate dipped: Dip straight from the freezer in melted chocolate and add sprinkles or chocolate chips.
- Whipped cream: Whip heavy cream with a splash of liqueur (Frangelico or Amaretto) to soft peaks and add a dollop to each panettone with grated chocolate and a fresh cherry.
- Extra Amarena cherries: Top with a spoonful of cherries for more tart cherry flavour.
Recipe Tips
- Before serving: Remove from the freezer about 10 minutes ahead to allow the ice cream to soften.
- Other ice cream fillings: Any ice cream works—try stracciatella or pistachio (no-churn versions are perfect) or a softened store-bought variety.
- Storage: Mini panettones keep well in the freezer for months when wrapped properly.
Ice Cream Stuffed Mini Panettone (Cherry & Chocolate)
By Emily
Ingredients
- 8 Mini Panettone
- 14 oz (392g) sweetened condensed milk
- 2.5 cups (600ml) heavy cream
- ½ cup (120ml) milk
- 4 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 32 Amarena cherries in syrup (about 4 per panettone)
Topping ideas (optional)
- Heavy cream (double cream UK)
- Dark, milk or white chocolate (for dipping)
- Sprinkles
- Fresh cherries
Instructions
Make the ice cream
- Add the cocoa powder and milk to a saucepan. Heat on medium and whisk until the milk just starts to simmer and the cocoa has dissolved. Cool completely.
- Once cooled, combine the cocoa-milk mixture, condensed milk, cream and vanilla in a stand mixer or bowl with an electric whisk.
- Whisk to soft peaks—do not overwhip.
Stuff the Panettones
- Cut around the bottom of each panettone leaving a small border (~1/2 cm). Remove the base in one piece to act as a lid and hollow out the interior carefully.
- Add about 1 tablespoon of ice cream mixture and layer 2–3 Amarena cherries. Repeat until filled, finishing with ice cream. Replace the lid and wrap each panettone tightly in plastic wrap.
- Freeze for at least 6 hours or overnight. Freeze any leftover ice cream in a freezer-proof container.
Optional topping
- Dip tops in melted chocolate and add sprinkles, or add a dollop of whipped cream with grated chocolate and a fresh cherry.
- Let sit about 10 minutes before serving so the ice cream softens slightly.
Notes
- Milk: full-fat or semi-skimmed milk both work.
- Chocolate shards: Create by scraping a sharp knife along the back of a chocolate bar.
- Chocolate dipping tip: Dip one frozen panettone at a time and add sprinkles immediately—the chocolate will set quickly.
- Yield: This batch of ice cream can fill about 8–18 mini panettone depending on size, or one full-size panettone. Freeze any leftovers.
Nutrition
Calories: 566 kcal | Carbohydrates: 14 g | Protein: 3 g | Fat: 14 g | Saturated Fat: 9 g
Nutrition information is an approximation.
More Italian Christmas recipes to try
Christmas
Amaretto Red Wine Poached Pears
Italian Desserts
Pandoro Christmas Tree Cake (Italian Christmas Cake)
Italian Cookies
Cuccidati (Italian Fig Cookies)
Italian Cookies
Italian Butter Cookies (Pasta Frolla Montata)
If you try this Ice Cream Stuffed Mini Panettone, please rate the recipe and share how it went in the comments—I love hearing from readers!