This dessert recipe doesn’t really deserve to be called ‘ice cream’, it’s so fuss-free.  Mix and freeze, that’s it.  No custards, no tempering, no separating eggs, no washing up.  All that delectable easiness, and your friends will still swoon.  Of course, you don’t have to tell them how little time it took you.  A little exaggeration never hurt anyone.

Working as a chef, I’ve spent most of my time perfecting egg-shaped quenelles or slaving over the precise batter consistency for macarons, so when I’m cooking at home I apply a simple equation:

can-katie-be-bothered? = wow-factor/effort

As long as the wow-factor/effort ratio stays above 2, Katie is very happy.  If it starts looking more like a fraction, Katie usually ends up throwing a hissy fit mid-preparation and decides that watching re-runs of Charlie’s Angels would be a much more productive use of her time.

Admittedly I struggle to get through the endless supply of panettone I’m given at Christmas time.  Quite a number of years ago I declared my undying love for the festive Italian bread, a proclamation I have since come to rue.  It seems that my friends and family collectively decided that prettily-boxed panettone would be my Chrissie present until the day I die.

I now have a small army of the zesty bread that never EVER goes off.  No matter how many bread and butter puddings or fruit toast breakfasts I make, the resilient little bread-cakes only seem to grow stronger.  I am sure that some higher power descended upon my pantry cupboard one night and declared that they go forth and multiply.  At the rate they’re breeding, they will soon colonise my kitchen.

The proper name for this dish is Cassata alla Siciliana (Sicilian Cassata) and it is usually chilled in the fridge overnight before serving. Being an iced dessert addict, I have modified this concoction by placing it in the freezer and adding honey to stop the ice cream from freezing too hard. Any liquor (Cointreau, Amaretto, Limoncello) or sweet wine would work just as well to keep the ice cream bombe at a lovely eating consistency straight from the freezer. This recipe is a part of the 10 with 5 recipe challenge – you’re only five ingredients away from deliciousness !

I have decorated this bombe with some young daisies from my garden. The flowers are totally edible, and I often like to use their petals as a sprinkling of confetti over salads, rice dishes and desserts. Young daisies have a sweet, honey flavour and will prettify even the ugliest of dishes.

panettone and cassata ice cream bombe

serves 6-8

  • leftover panettone (1/3 to 1/2)
  • 250g ricotta cheese
  • 1/8 cup honey
  • 3 tbsp mixed candied, dried or glacé fruit or candied citrus peel
  • powdered or icing sugar, to decorate
  1. Cut the panettone into slices and layer them into a small bowl lined with cling film.  Make sure that the edges overlap slightly so that the ice cream doesn’t leak out the sides.
  2. Whisk together the ricotta, honey and your choice of fruits and peels (crystallised ginger is especially nice).
  3. Pour this mixture into the bowl, cover the top with cling film and freeze for 6-7 hours or overnight.
  4. To serve, invert the bowl over a plate or serving platter.  Lift the bowl away, remove the cling film and dust a little icing sugar on top.  If you’re feeling especially summery, why not sprinkle over some daisies for fun?


Katie May 22, 2021 at 6:10 pm

It’s about 2 tablespoons 🙂

Alicepavi May 22, 2021 at 10:51 pm

This is just gorgeous. I’m also a chef and apply a similar sort of theory to my home cooking. We love our panetone too – usually there’s none left but I’d happily buy one just to make this!

tins May 23, 2021 at 12:51 am

So pretty! Looks delicious 🙂 I can’t wait to make it =D

Charlottekarenwatson May 23, 2021 at 8:14 am

This looks lovely doing it today for Mothers day tomorrow,being really picky can you tell me how much 1/8 cup of honey is in spoons ?? many thanks

Lorraine @ Not Quite Nigella May 23, 2021 at 11:01 am

As soon as I opened up your page I smiled unconsciously. You did a beautiful job and I love how the fruit sparkles like little jewels. Bravo! 😀

Ellie May 23, 2021 at 11:28 am

What a great idea! Perfect for the summer here.

Cate May 24, 2021 at 7:59 am

I love this idea – I have a panettone sitting on my bench at the moment!

Thank you for stopping by my sight – welcome aboard.

PS if you have some lovely recipes that you use at work with the Thermomix I would love to hear about them.


Foodfashionvictim May 24, 2021 at 10:00 pm

Hey Mimi & Katie,
I just discovered your blog tonight and it looks amazing!
I have recently been inspired to start my own food blog to capture all the wonderful food that life has to offer. Keep up the good work!

Barton May 25, 2021 at 9:48 am

Nice, I only ever bread pudding the stuff. Great result, beautiful photo. Does bombe require meringue?

Christina May 26, 2021 at 1:20 pm

This looks fabulous! I’m going to have to bookmark this for next xmas when I have panettone hangin’ around!

Krystle May 27, 2021 at 10:02 am

What a beautiful presentation and a brilliant way to use up left over panettone?

Anonymous May 28, 2021 at 8:08 am

Thanks Barton 🙂 You need meringue for semifreddos but not necessarily for a bombe. Sometimes you might use pâté à bombe though, which is basically foamed egg yolks and cooked sugar.

Mary- One Perfect Bite May 29, 2021 at 6:45 pm

How perfect. This looks delicious. I’d imagine something similar to this could be done with a rich raisin bread. Have a great day. Blessings…Mary

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