|
| |
Serves 8
A fast and fabulous do-it-yourself ice cream cake!
Just fill a Panettone, the round-domed holiday cake from Italy, with your favorite ice cream, chill, slice, and enjoy.
1 Panettone, about 1 pound
12-14 ounces ice cream, either homemade or store bought
1 cup Asti Spumante docg (or 1/2 cup jam mixed with 1/2 cup water)
Toppings such as whipped cream, sundae sauces, and nuts, optional
Turn the panettone upside down on a cutting surface. Remove the paper from the bottom of the panettone, but leave the paper on the sides. Cut out the center section. (You can nibble on that while you wait for the ice cream cake to freeze)
Drizzle the inside of the panettone with the Asti Spumante docg or the jam-water mixture.
Fill the center with your favorite flavor of ice cream.
Put the cake back into the plastic bag the panettone came in, and freeze for at least 1/2 hour or until ready to serve.
Serve with your favorite sundae ingredients such as chocolate or strawberry sauce, whipped cream, and nuts.
Note: You can make this ice cream cake with any size panettone, the small single-portion size, or the 1 or 2 pound sizes.
|
