It has taken a while to get to this recipe for Panettone and Coffee Ice Cream Cake. I had been thinking about what to do with panettone after using it in a shot to promote one of my new surfaces and thick slices of it have been in the freezer since. Well, after eating the dome…
I could do a bread and butter pudding or french toast but felt that all those ideas have been done more than enough times. I can’t make a trifle look good enough to photograph so that was not an option and I then thought of doing a layered interpretation of Florence’s famous zuccotto di panettone but remembered I had eaten the dome so that won’t work.
So here is my Panettone and Coffee Ice Cream Cake. The panettone is blitzed to a crumb and mixed with a batch of ice cream, spooned into a cake tin, drizzled with brandy (it is 2020 after all) and frozen. Then I made another batch of ice cream, blended it with two hazelnut espressos, piled it on the frozen cake layer and froze it overnight. Easy and so delicious. I used a no-churn ice cream recipe from Nigella’s book Nigellissima but you could easily use 2 x 1-liter storebought ice cream. (I would replace the espresso with espresso powder if the ice cream is bought.)
I hope you enjoy this recipe for Panettone and Coffee Ice Cream Cake. If you’ve made it, share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred. It is always a treat to see the recipes made and enjoy.
If you are looking for more quick, easy delicious meal ideas, my cookbook, DRUNK AND HUNGRY is available as a digital download. As the title states, the book consists of easy and flavourful recipes for when you find yourself drunk, and hungry. Savoury, sweet, vegan, vegetarian, bacon, cheese, spice, and carbs are packed into 15 easy recipes to satisfy your hunger while tantalising your tastebuds. The book has just been announced as the South African winner in the Digital Books category in the Gourmand World Cookbook Awards. It will now compete for Best in the World later this year at the Cookbook Fair in Paris.
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Panettone and Coffee Ice Cream Cake
Ingredients
- ½ cup sultanas
- ¼ cup brandy plus more for sprinkling
- 350 g panettone
- 500 ml double cream
- 385 g condensed milk
- salt
- 60 ml espresso (cooled)
Instructions
- Soak the sultanas in the brandy for about 30 minutes
- Line a 22cm loose-bottomed cake tin with baking paper
- Make a collar for the rim of the cake tin a few centimetres higher than the edge (use baking spray to make it stick)
- Place the prepared tin in the freezer
- Tear the panettone into chunks, place in a food processor and blitz to a coarse crumb
- Place 250ml double cream, and 192g condensed milk in the bowl of a standing mixer
- Add a good pinch of salt and whisk until soft peaks form
- Add the panettone crumbs and brandied sultanas and fold in till just mixed and spoon the mixture into the cake tin, smoothing the top
- Sprinkle the top with more brandy - about a tablespoon
- Place in the freezer for an hour
- Place the other 250ml cream and 192g condensed milk in the bowl of a standing mixer
- Add the cooled coffee and a good pinch of salt, and whisk until soft peaks form
- Spoon the mixture on top of the frozen cake mixture and smooth the top
- Cover and freeze for at least 6 hours or overnight
