Ingredients:

1 traditional Italian Panettone Cake

1 container pistachio ice cream (Quart size)

1 container cherry ice cream (Quart size)

1 container chocolate ice cream (Quart size)

1/2 cup shaved almonds, lightly toasted 

Rum or brandy as needed

Directions:

Remove the panettone cake from the box and cellophane bag. 

Set aside the bag.

Remove the paper lining from the sides of the cake, but leave the lining on the bottom of the cake.

Slice off the “mushroom” top of the cake and set it aside.

Carefully hollow out the inside of the cake, making sure to leave about 1/2” rim on the cake wall and bottom.

Save the inside pieces.

In the hollowed out area, brush a little rum on the bottom and sides of cake with a pastry brush.

Scoop the chocolate ice cream into the bottom of the cake.

Pack the ice cream down so it’s level and solid.

Fill to a little below 1/3 of the way up the cake.

Cover with some of the hollowed out crumb pieces to make a layer and pack down.

Brush the layer with rum.

Add the cherry ice cream to slightly below the 2/3 level.

Pack it down.

Sprinkle half of the toasted almonds over the ice cream. 

Cover with another layer of cake pieces and pack down.

Brush the layer with rum.

Add the pistachios ice cream to just below top of cake. 

Pack down.

Sprinkle with remaining almonds. 

Add a few more pieces of cake on top of ice cream and pack down.

Brush with rum.

Before placing the reserved cake top on the cake, brush the underside with a little rum. 

Place top on cake. 

Place filled panettone back in the plastic bag.

Seal with twist tie and place in freezer for at least two hours.

Remove panettone about 20 minutes before serving.

Slice in full length slices for a more impressive presentation.

TIPS:

Spumoni ice cream is a famous Italian ice cream made with chocolate, cherry and pistachio ice cream; flavors of rum or brandy; and a mix of nuts and fruit (chopped maraschino cherries). By using the three ice creams in separate layers, we achieve the look of a spumoni ice cream slice.

If you don’t want to use liquor, you can substitute with sugared water and a little extract of your choice.

You will probably not use all of the ice cream to fill the cake but I’m sure the leftovers won’t go to waste. Lol