Panettone Ice Cream Bombe Recipe



Serves: 6 - 8

Prep Time: 30 Minutes


600g panettone

500ml vanilla and clotted cream ice cream

80g mincemeat

1 orange, zest

1 tbsp orange liqueur (optional)

60g chopped pistachios

50g dried cranberries, chopped

2 tbsp candied orange


150g dark chocolate

2 tbsp pistachios

2 tbsp dried cranberries


  1. Remove the ice cream from the freezer and leave it to soften while preparing the panettone.
  2. Line a 1.5 litre mixing bowl with cling film, making sure there’s plenty of overhang all the way round to fold back over the top later.
  3. Slice the panettone into 2-3cm slices and line the clingfilmed bowl with them. Reserve some slices to create the lid. Put the bowl into the freezer while preparing the ice cream.
  4. Place the mincemeat, orange zest, orange liqueur (if using), chopped pistachios, dried cranberries and candied orange into a mixing bowl with the ice cream, and stir until fully combined.
  5. Remove the panettone bowl from the freezer and fill with the ice cream mixture. Top with the remaining panettone slices.
  6. Fold the cling film over the top and freeze overnight.
  7. When ready to serve, remove the ice cream bombe from the bowl, peel away the cling film and place onto the serving plate.
  8. Gently melt the chocolate in a glass bowl over a pan of simmering water.
  9. When the chocolate is fully melted pour over the bombe.
  10. Sprinkle the chopped pistachios, dried cranberries and candied orange on top and serve immediately.


Other nuts and berries would work well for another topping.