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).
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?
PIN & ENJOY!