Panettone Eggnog Ice Cream Cake

1. 1

   Cut the top off of the panettone bread, about 2 inches from the top. Do not discard the top.

2. 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. 3

   Scoop ice cream into the hollowed out part of the panettone, patting the ice cream down until the bread is filled to the top. Replace bread top.

4. 4

   Wrap it 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.)

* Per serving · 4 servings · Values may vary.

No additional tips available.