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After Christmas festivities, the last thing I feel like doing is cooking and the fridge and pantry are full of left overs. Looking through my Twitter feed the other day, I noticed that SBS Food had posted a recipe using leftovers of cherries and panettone – aahhh, they were talking my language! For Christmas I had made not one but two zuccotti (link to my recipe here) for separate celebrations for both sides of the family, so I still had leftovers from the two panettoni that I had used to make them. All I needed were a few more ingredients and there I had it, a perfect no-cook dessert.

bowl of cherries

So I started to make the panettone ice-cream (noting that as to my usual form, I had looked at the ingredients without actually looking at the method). When I was about to mix the pitted cherries in with the ice-cream, I noticed that I had done it incorrectly. The cherries (unpitted) were meant to be served on the side of the panettone ice-cream, not in it! However I was more than happy with my method, as this was how I imagined it. The cherries in the ice-cream give it a pink tinge and it looks rather like a cassata. If you don’t have fresh cherries, pitted Morello cherries in a jar or can will suffice. If you don’t have Frangelico (delicious nutty liqueur), use Brandy (or you could even use the syrup from the jar of cherries).

cherry panettone ice cream with bowl of cherries

Enjoy this delicious and easy ice-cream using the panettone you have left over from Christmas – before you start thinking about any New Year’s resolutions!

Cherry panettone ice-cream
250g cherries, pitted and halved
175g panettone leftovers, torn into pieces
1/4 cup Frangelico (more or less to taste)
750ml good quality vanilla ice cream (I used Gundowring), left out of the freezer for about 30 minutes

Put the panettone pieces in a bowl and splash over the brandy. Add the ice-cream and stir with a large spoon until the panettone and ice-cream are evenly mixed. Stir in the cherries. Place in a rectangular cake mould (mine was one litre capacity) lined with tin foil. Smooth the top of the ice-cream mixture and cover with foil. Place in the freezer until set, at least 4 hours, preferably overnight.



  • AM says:

    Leftover panetonne? Never!

  • ambradambra says:

    Well, that looks like it was a fortunate mistake!

  • Albert Gnaccarini says:

    Hi PAola,

    I agree with AM, “leftover” and “panettone” just don’t exist in the same sentence in our household.

    Reading about Frangelico and nutty liqueurs reminds me of a brew my dad used to make in summer. He used to use some grappa (double distilled in our very own laundry) along with green walnuts and some sugar. It all went into a flagon, sealed and then placed in a warm spot in the shed for a few weeks. The dark liquid was then strained off and the walnuts discarded. As kids, we were only ever given a small taste, but my recollection is of a warm, sweetish, very walnutty liqueur that made a perfect “drizzle” on panettone. It would have been idel for this recipe.

    Sadly, I don’t have a suuply of green walnuts or dad’s “secret” recipe and worst of all, dad pulled apart the lanbico a long time ago, but I will have a go at making cherry panettone ice cream next summer. I have two cherry trees here that grow those blackish/red cherries that stain your fingers when you pick them.


  • That’s a great shot Paula!

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