Panettone Bread Pudding Ice Cream
If you love panettone… this ice cream is about to ruin you in the best way.
This is not just vanilla ice cream with bread tossed in. This is rich, silky, custard-based, churned-to-perfection ice cream layered with caramelized, rum-kissed panettone bites that taste like the center of the best bread pudding you’ve ever had.
It’s creamy. It’s citrusy. It has those chewy golden edges from the baked panettone cubes. The orange zest brightens everything. The vanilla is deep and fragrant. And the optional splash of rum? It gives that warm, nostalgic Italian holiday energy that makes you close your eyes mid-bite.
If panettone is your thing…if you wait for it every year, if you love those citrus peel and raisin notes, if you’re half Italian and emotionally attached to it (same), this recipe was made for you.
If you love panettone… this ice cream is about to ruin you in the best way.
This is panettone reborn.
Why This Recipe Is Special
✔ Silky French-style custard base
✔ Chewy caramelized panettone “bread pudding” bites
✔ Rum or marsala for warmth (optional but recommended)
✔ Bright citrus to cut the richness
✔ Crunch from toasted pistachios or almonds
Serving Ideas
- Affogato Style: Scoop into a glass and pour a hot shot of espresso over the top. Optional: add a splash of marsala or dark rum for cozy holiday depth.
- On Toasted Panettone: Butter and toast thick slices of panettone, then top with a scoop for warm-meets-cold magic.
- Drizzled with Caramel or Honey: Add warm caramel sauce or raw honey with a pinch of flaky sea salt to enhance the citrus and vanilla notes.
- With Whipped Cream + Orange Zest: A dollop of soft whipped cream and fresh zest brightens and balances the richness.
- Italian Sundae Bar: Set out toasted pistachios, shaved dark chocolate, amarena cherries, caramel, and espresso shots for a build-your-own dessert moment.
- In a Cookie Cup: Serve inside almond biscotti cups or crushed amaretti shells for added crunch.
- With a Splash of Liqueur: Drizzle a teaspoon of marsala, dark rum, or amaretto over the scoop before serving for an elevated finish.
- Simply Elevated: Serve with flaky sea salt and shaved dark chocolate for a minimalist, luxe presentation.
Favorite Tools & Ingredients
- My go-to Ice cream maker
- The BEST ice cream scooper!
- Favorite Mixing bowl set
- Vanilla bean paste – More intense flavor + those beautiful specks.
- Freezer container
Panettone Lovers This Is For You
This is the kind of dessert that makes people pause mid-bite.
It tastes nostalgic and elevated at the same time, like something you’d find in a tiny Italian gelateria tucked down a cobblestone street in Milan.
And honestly? It might just become your new holiday tradition. Make this for all the panettone lovers in your life!
Follow along on Instagram!
Gina
Panettone Bread Pudding Ice Cream
Ingredients
Bread Pudding Mix In's
- 2 cups diced panettone 1-inch cubes
- 2 tbsp unsalted butter melted
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1 tbsp dark rum or marsala optional but recommended
Ice Cream Base
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup sugar
- 1/4 tsp fine sea salt
- 1 vanilla bean or 2 tsp vanilla paste
- 5 large egg yolks
Mix-In's:
- Orange zest from 1 orange
- 2 tbsp toasted sliced almonds or pistachios optional
- Extra cubes of fresh panettone for folding in, optional
Instructions
Make The Panettone Bites
- Preheat oven to 350°F.
- Toss panettone cubes with melted butter, sugar, vanilla + rum.
- Spread onto a parchment-lined baking sheet.
- Bake for 10–12 minutes until lightly caramelized but still soft.
- Cool completely.
Make The Custard Base
- In a saucepan, heat cream, milk, salt + scraped vanilla bean over medium until steaming (not boiling).
- In a bowl, whisk yolks + sugar until pale.
- Temper: slowly whisk warm milk into yolks.
- Return to saucepan, cook on low stirring constantly until thick enough to coat the spoon (170–175°F).
- Strain into a bowl to ensure silkiness.
- Chill completely (4 hrs or overnight is best).
Churn & Fold
- Churn chilled custard in ice cream machine until soft-serve texture.
- Fold in: panettone bites, toasted nuts, orange zest, extra soft panettone cubes (optional for texture layers)
- Transfer to container + freeze 4 hours until scoopable.
