I had one here last week so I decided to spruce it up for our family night dessert. If you don't have any panettone left, make sure you save or print this recipe for next year.
This recipe was inspired by my niece Daniela who made this same dessert for Christmas a couple of years ago. There are literally hundreds of variations you can experiment with from the type of panettone used, to what you use to brush the inner walls (Baileys or other alcohol adds a different flavour) and of course the ice cream you use to fill it.
As you have gathered, this is a cheat version - you do not need to make the panettone or the ice cream. It's relatively quick and simple but definitely has a wow factor.
I didn't fill mine quite enough and my photos aren't the best but you will get the general idea.
Ice Cream Panettone
Panettone (I used one with chocolate in it)
1L tub of ice cream (I used Bulla's Choc Chip)
1 shot of espresso coffee (I used Nespresso's Ciocattino)
1. Leave tub of ice cream out of freezer so that it begins to soften.
2. Carefully cut the top of the panettone off and set aside.
3. Pull out the inside of the panettone, leaving enough of a wall and base so that it doesn't break. The panettone that you pull out can be set aside to be eaten at another time.
4. Using a pastry brush, lightly coat the inner walls and base of panettone with the espresso coffee.
5. Once the ice cream is sufficiently soft, fill the panettone with it. I should have put extra in because it wasn't completely softened and sunk a little once frozen. Make sure you pack it in!
6. Then simply place the top of the panettone back on, put the whole panettone in its original plastic package and seal tightly.
7. Put panettone into freezer for at least a couple of hours, or until ready to serve.
8. Then simply remove from packaging and slice up. So simple and yummy!
Don't forget to print this recipe off and save it for next Christmas!