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Panettone Eggnog Ice Cream Cake

  • Yield: 20 - 24 slices 1x


  • 2 pound panettone
  • 4 cups light eggnog ice cream, softened


  1. Cut the top off of the panettone bread, about 2 inches from the top. Do not discard.
  2. Hollow out the inside of the panettone, about an inch from the bottom and the sides. (Save the scooped out bread for another use like bread pudding or toasted croutons.)
  3. Scoop ice cream into hollowed out part of panettone, patting down until filled to the top.
  4. Replace bread top.
  5. Wrap in plastic wrap and store in freezer for 2 hours or until ready to serve. (Let sit at room temperture for 10 minutes before slicing.)