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3-Ingredient Not Baked Alaska Panettone (Sorvete de Panetone)

Not Baked Alaska Panettone (Sorvete de Panettone or Sorvetone) is a 15-minute Brazilian-inspired frozen dessert made with 3 ingredients: store-bought panettone filled with ice cream and covered with whipped cream. Great for the Holidays or any other time of the year!

Are you a fan of panettone — the famous Milanese dome-shaped sweet bread loaf? Well, panettone is a family tradition at my Christmas table!  Brazil, the country with the largest number of Italian immigrants in the world, adopted the tradition as its own.  Because of this, there are many desserts made from panettone, including our over-the-top Sorvete de Panetone or Sorvetone (translated by me as Not Baked Alaska Panettone). 😉

And yes, our Not-Baked Alaska Panettone is made out of just 3 ingredients: store-bought Panettone, ice cream, and whipped cream. How cool that is, right?

This means you can put together a gorgeous Christmassy dessert in no time flat, yet highly impress your family and guests. It’s so easy to make that anyone (I mean ANYONE) with no cooking skills can make this not baked Alaska panettone.

The reason why the recipe has been given this particular title in English is because Baked Alaska is the closest related treat to our panettone ice cream. Both have a dome shape and a cake/sweet bread outer layer. Each is filled with ice cream and covered with a white fluffy “frosting” — that is, either meringue (traditional baked Alaska) or whipped cream (our panettone ice cream).

Get it?

To prepare our quick treat, all we have to do is to horizontally cut off the top lid of the panettone with a serrated knife and reserve. Then, using the same serrated knife, cut out the center of the loaf to form a round cavity or hollow, leaving an outer rim of bread about one inch wide.  Also make sure that the cavity does not extend all the way down to the bottom of the loaf, but instead leave intact a one inch thickness of bread at the very bottom of the panettone.

In a small bowl, stir 1/3 cup of water with 3 tablespoons of sugar and make sure to drizzle this all over the inside of the panettone and also the inner surface of the lid that you cut off.  Although this is not required, it will help prevent the panettone itself from freezing and hardening once placed in the freezer. Sugar (like alcohol) is an anti-freeze of sorts. If you will be not serving children, you can drizzle your panettone with bourbon, champagne, white wine, or other spirits (or a mixture of a spirit and water).

Basically, the ice cream will freeze without hardening the panettone.  I am letting you in on a chef’s tip that you will not easily find anywhere else.

Finally, fill the panettone cavity with your favorite ice cream or sorbet. Place the lid of the panettone back on, wrap well with plastic film, and freeze for at least 8 hours on the highest shelf of the freezer.

Right before serving, unwrap and spread thawed whipped cream on top and all around the panettone, like one does with a baked Alaska. The difference here is, our Not Baked Alaska Panettone will not be placed in the oven because we are not using meringue but whipped cream.

The most delicious treat is ready to be served. If you like, you can garnish with mint leaves, fresh berries, shaved chocolate, etc. It all depends on the flavor of the ice cream that you used to fill the panettone.

As a huge fan of this sweet Italian bread, I have made panettone shortcake and upside down French toast. I have eaten it plain, toasted with butter, and dizzled with melted chocolate. Recently, my bi-cultural family has enjoyed it in the form of this Not Baked Alaska Panettone.

I am always looking for different ways to use panettone. What else could we make with it?   

Bom Apetite! 

 

PIN & ENJOY!

Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone

 

 

Print Recipe
Not Baked Alaska Panettone
Not Baked Alaska Panettone (Sorvete de Panettone or Sorvetone) is a 15-minute Brazilian-inspired frozen dessert made with 3 ingredients: store-bought panettone filled with ice cream and covered with whipped cream.
Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone
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Prep Time 15 minutes
Cook Time 0
Servings
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Ingredients
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Not-baked-Alaska-panettone, Sorvetone, Sorvete-de-panetone
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Horizontally cut the lid of the panettone off with a serrate knife and reserve. Then, using the same serrated knife, cut out the center of the loaf to form a round cavity or hollow, leaving an outer rim of bread about one inch wide.  Make sure that the cavity does not extend all the way down to the bottom of the loaf, but instead leave intact a one inch thickness of bread between the bottom of the cavity and the very bottom of the panettone loaf.
  2. (Optional) In a small bowl, stir 1/3 cup of water with 3 tablespoons of sugar and make sure to drizzle this all over the inside of the panettone and also the inner surface of the reserved top lid that you sliced off. Although this step is not required, it will prevent the panettone itself from freezing and hardening once placed in the freezer. Sugar (like alcohol) is an anti-freeze of sorts. If you will be not serving children, you can drizzle your panettone with bourbon, champagne, white wine, or some other spirit (or a mixture of a spirit and water).  Basically, the ice cream will freeze without hardened the panettone. This is a secret chef's tip that you will not find easily anywhere else!!!
  3. Finally, fill the panettone cavity with your favorite ice cream or sorbet. Place the lid of the panettone back on top, wrap the whole loaf well with plastic film, and freeze for at least 8 hours on the highest shelf of the freezer.  Right before serving, unwrap and spread thawed whipped cream on top and all around the panettone just like one does with a baked Alaska (the difference here is that our Not Baked Alaska Panettone will not be placed in the oven because we are not using meringue but whipped cream). You can garnish with mint leaves, fresh berries, shaved chocolate, etc. It all depends on the flavor of the ice cream that you used to fill the panettone. Enjoy!
Recipe Notes

I ground store-bought freeze-dried strawberries to sprinkle over the whipped cream to make prettier. Either cookie crumbs or chocolate shaving would add a nice touch too. replacing the ground dried strawberries.

12 Responses to 3-Ingredient Not Baked Alaska Panettone (Sorvete de Panetone)

  1. 2pots2cook December 19, 2017 at 12:03 pm #

    Dear, dear Denise, you speak my language 🙂 Panettone is our favourite. My son is crazy about it ! When I will show him your idea, all my pancakes, cut outs, cakes, breads, everything is to be forgotten !!!!!
    Thank you dear and I wish you enjoy the holidays with your loved ones !

    • Denise Browning December 19, 2017 at 8:08 pm #

      Thank you for stopping by. I hope your son enjoys this dessert as much as I did. Happy holidays!

  2. Deb|EastofEdenCooking December 19, 2017 at 1:05 pm #

    Panettone is a holiday favorite, we adore it toasted for breakfast. This ice cream dessert is a fabulous way to enjoy a fancy loaf from the bakery! The ice cream pairings are endless!

    • Denise Browning December 19, 2017 at 8:09 pm #

      Thank you Deb! Wishing you a very Merry Xmas!

  3. Adina December 20, 2017 at 5:13 am #

    A delicious looking panettone, my family would adore it! You talking about Italian immigrants made me think of Brasilian telenovela I used to love many years ago Terra nostra, it was about Italians starting their lives in Brasil.

    • Denise Browning December 20, 2017 at 9:00 am #

      So true! I remember that telenovela because I was still living in Brazil at that time.

  4. Tracy December 20, 2017 at 5:31 am #

    Thanks for the idea. I love how easy it it. Many people will be impressed.

    How long can it be stored in the fridge or freezer.
    Does it have to be eaten right away.

    Thanks in advanced!

    • Denise Browning December 20, 2017 at 8:57 am #

      Hi, Tracy! Once this dessert is prepared and wrapped in plastic wrapper, it can be stored in the freezer for up to one week. Please, only spread whipped cream on top right before serving because after that it can NOT be frozen anymore (otherwise, whipped cream will harden if frozen). It can never be refrigerated (ice cream will melt). This means, it has to be eaten right away once topped with whipped cream. But I think you won’t have to worry about this if served for 6 or more people. Happy Holidays!!!!

  5. John/Kitchen Riffs December 20, 2017 at 11:04 am #

    What a fun idea! VERY creative. Thanks! And Happy Holidays!

  6. Little Cooking Tips December 24, 2017 at 3:02 am #

    Panettone is also available in stores in the last few years here. And we do love it. So, your recipe is another amazing opportunity to enjoy it!:)
    Didn’t know about the tip with the sugar, top prevent it from freezing thank you so much dear!
    Sending you and yours out love and our warmest wishes! Merry Christmas dear Denise!
    xoxoxo

  7. Karen (Back Road Journal) December 27, 2017 at 10:05 am #

    Delicious and impressive. I hope you had a wonderful Christmas with your family Denise.

  8. Raymund January 10, 2018 at 1:29 pm #

    Nice, Easy and Simple but whats most important is that looks amazing!

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