Giant Panettone Ice Cream Sandwich

Overnight

〰️

Overnight 〰️

Serves 6-8

Ingredients

• 1 Panettone (750 grams)

• 500 grams of vanilla ice cream (or your favorite flavour)

Chocolate Ganache:

• 200 grams dark chocolate, chopped

• 200 ml heavy cream

Optional:

• Shaved chocolate, for garnishing

Method

Prepare the Panettone: Slice the top off the Panettone and set aside. Carefully hollow out the center of the Panettone using your hands, removing the bread to create a space for the ice cream. Save the removed bread for a little chefs treat!

Fill with Ice Cream: Soften the vanilla ice cream slightly, then stuff it into the hollowed-out center of the Panettone. Once filled, place the top back on the Panettone and gently press and pinch the edges trying to reseal.

Freeze: Wrap the entire Panettone in plastic wrap tightly. Freeze for a minimum of 4 hours, but ideally overnight, to ensure the ice cream sets firmly.

Make the Chocolate Ganache: Place the chopped dark chocolate in a heatproof bowl. In a saucepan, heat the heavy cream until it begins to simmer, then pour it over the chocolate. Let it sit for a minute or two, then stir until the chocolate has melted and the mixture is smooth and glossy.

Serve: Remove the Panettone from the freezer and unwrap it. Place it on a serving dish. Pour the warm chocolate ganache over the frozen Panettone, allowing it to drip down the sides. If desired, sprinkle shaved chocolate on top for added texture and chocolatey goodness.

Notes

This is truly such an easy dessert that it is a real show-stopper. To make life even easier, you can freeze the Pantone for up to a week before serving it, just leaving the ganache to make on the day of service.