The good news is this delicious Panettone Winter Bombe recipe is vegetarian, nut-free, and egg-free depending on your ice cream; and with some substitutions, it can be gluten-free.
If you’re looking for a festive dessert, it doesn’t get any better than a delicious Winter Bombe. Imagine cutting through layers of indulgent, festive flavors and discovering a luscious core of vanilla ice cream studded with black cherries, glazed Clements, and shavings of white chocolate. The addition of panettone and liqueur, and Magic Ice adds an intense decadent touch and bursts of richness.
With all the rich ingredients combined, we believe this dessert symbolizes more than Christmas—it’s the perfect essence of warmth and the joy of togetherness.
We regularly make panettone, including Chocolate Panettone, which can be adapted to any fruity perfection. Give it a try; it’s easier to make than you think and would definitely work well for this delicious Winter Bombe.
What’s To Love?
💕 There are no limits to its creativity.
💕 The bombe, with its layers of ice cream, fruits, and liqueur, adds a touch of luxury, turning a simple dessert into something truly special.
💕 It’s a show-stopping dessert that combines the festive flavors of panettone with the indulgence of a classic bombe.
💕 Winter Bombe takes indulgence to another level of coziness.
💕 The striking appearance of this dessert makes it ideal for holiday parties and gatherings, where it can impress guests with both its look and taste.
💕 Is a surefire crowd-pleaser that will have everyone coming back for seconds.
💕 Offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 Great for making in advance.
💕 Decorate how you wish by adding more ingredients or using less.
Have you already tried Panettone Winter Bombe? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Panettone — use store-bought panettone for convenience or make your own panettone.
- Ice Cream — use a good-quality store-bought vanilla ice cream.
- Cherries — use glace black cherries for an extra festive appeal.
- Clementine — use glacé clementines – or other glacé fruit.
- Chocolate — we use white chocolate because the taste is outstanding compared to others.
- Liqueur — we suggest using cherry brandy because it goes well with the cherry and festive theme.
- Chocolate Topping — we suggest Ice Magic for convenience.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Panettone — we couldn’t find gluten-free panettone, so a great alternative would be to use a good-quality gluten-free fruit bread or chocolate cake.
- Ice Cream —use dairy-free or vegan ice cream.
- Cherries — use red cherries.
- Clementine — use other glacé fruit.
- Chocolate — use your favorite white chocolate, even dark chocolate would go well.
- Liqueur — Bailey’s, Cointreau, or anything festive are great alternatives.
- Chocolate Topping — you can easily make your own time permitting.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result might differ, particularly if you’re substituting many ingredients.
If you have made the Panettone Winter Bombe with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
Panettone Winter Bombe is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):

▶︎ To assemble this masterpiece, a layer of panettone is added to the mold and topped with liqueur. Vanilla ice cream is mingled with grated white chocolate, and a third is spooned into the bombe bowl.
▶︎ Next, a symphony of flavors awaits its cue as another third of vanilla ice cream is mingled with a medley of festive dried fruits. To further enhance its indulgence, the remaining ice cream is topped.
▶︎ You’ll now see the winter bombe taking its shape with a final layer of panettone and liqueur.
▶︎ Once assembled, the bombe is wrapped and frozen until firm, allowing the flavors to meld together and the dessert to set into a perfect dome shape. Before serving, the bombe is unmolded onto a serving platter and adorned with a drizzle of Ice Magic.
For more detailed instructions, notes, and ideas…see the recipe card.
Removing From The Bowl
When you’re ready to serve the winter bombe, remove it from the freezer and let it sit on the countertop for five minutes. To help loosen the bombe quicker, dip the bowl briefly in hot water to help release the bombe.
Invert the bowl onto a serving plate, then carefully remove the bowl and plastic wrap. Once the bowl and clingfilm have been removed, we recommend putting the bombe back into the freezer for an additional 10 minutes.
Slicing The Bombe
Warm a serrated knife under hot water and quickly pat it dry using kitchen paper or a clean cloth. While the knife is hot, place the knife in the center point of the bombe; slice into it, running the knife from top to bottom.
Warm the knife under hot water again and dry it. Choose how big or little your slice should be, then slice into it. Using a hot knife produces the cleanest slices.
Tools You’ll Need
Want to make the best Panettone Winter Bombe? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- 2L Pyrex Bowl— used for the Bombe to keep its shape.
- Mixing Bowl— for mixing the ingredients
- Silicone Spatula— for incorporating all the ingredients smoothly.
- Cling Film— for wrapping around the Winter Bombe during freezing.
- Weighing Scales and Measuring Spoons— to measure the ingredients accurately.
- Grater— for grating the chocolate.
If you love those gadgets for this recipe, then you’ll love this hand mixer for mixing, whisking, and beating. It’s our go-to for many of our recipes, and we think every budding chef needs it.

We use this Hamilton Beach Hand Mixer for baking because it’s incredibly smooth, doesn’t flick ingredients, has seven digital speeds, is quiet and quick, and has beaters with protective covers to stop your bowls from being scratched; as such, they lower the noise level. It also has kneaders, a single whisk attachment, and storage.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Panettone Winter Bombe is frequently eaten as a standalone dessert, but it can be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Try a dollop of some freshly Whipped Cream on the side or over the bombe. It adds a light and airy element that complements the richness of the bombe.
▶︎ Serve the bombe with an extra drizzle of cherry brandy for an extra touch of indulgence.
▶︎ Serve alongside a steaming mug of mulled wine for a cozy and indulgent winter treat. Mulled wine’s warm spices and fruity flavors complement the rich, sweet notes of the Panettone Winter Bombe wonderfully.
▶︎ Serve the bombe with a shot of espresso or a cup of strong coffee. The bitterness of coffee can balance the sweetness of the dessert.
▶︎ Don’t know what to have for dinner tonight? A delicious meal such as Chicken Chorizo Feijoada or a light Spaghetti Bolognese stands out beautifully.
More Recipes
Here are some other luscious-rich recipes we think you might also like:
Thank you for checking out Panettone Winter Bombe!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!

Ingredients
- 1 kg Panettone - or make your own Panettone
- 1 liter Vanilla Ice Cream
- 200 grams Glace Black Cherries - or red
- 100 grams Glacé Clementines - or other glacé fruit
- 200 grams Lindt White Chocolate
- 100 grams Cherry Brandy Liqueur
- 1 bottle Ice Magic - or 300g dark chocolate and 30g butter
Instructions
- Line the pyrex bowl with two layers of clingfilm, allowing the sides to overhang.
- Use a serrated knife to slice 4-5 2cm-thick rounds of panettone. Cut them in half.
Note: You may have some panettone left over, so keep this for another day. - Arrange six panettone slices in a single layer around the inside of the pyrex bowl, pushing them down if they overlap.
- Drizzle about ⅔ of the liqueur over the panettone.
- Thinly slice the glacé clementines and halve the cherries. Set aside.
- Grate the chocolate using the large setting. Set aside.
- Remove the ice cream from the freezer for five minutes to soften slightly. It shouldn't melt.
- Remove the ice cream from the container and overturn it into a large bowl.
- Add the grated chocolate, then combine it with the ice cream and at the same time, soften it until it's easy to work with, but not melted.
- Add ⅓ of the ice cream to the bombe bowl, and smooth it out.
- In a large mixing bowl, add ⅓ of vanilla ice cream, cherries, and sliced clements.
- Combine until mixed well, then add the mixture to the bombe bowl.
- Add the remaining ⅓ of the ice cream to the bombe bowl, and smooth it out leaving at least a 1-2cm gap at the top for more panettone.
- Cover the top of the bombe with more slices of Panettone, pressing down gently to seal.
- Drizzle a ⅓ of the remaining liqueur over the Panettone.
- Fold over the overhanging plastic wrap to cover the top of the bombe completely.
- Press down using a weight, flat bottom glass or measuring cup.
- Place the bombe in the freezer and allow it to freeze for at least 6 hours or overnight until firm.
- When you're ready to serve, take the bombe out of the freezer. Lift the clingfilm wrap from the bowl and invert the bombe onto a plate – rounded edge at the top facing upwards.
- Remove the bowl and plastic wrap carefully.
- Squeeze the Ice Magic over the top of the bombe, allowing it to drip down the sides – you may not need the entire bottle.
Note: To make your own, break up 300g of dark chocolate, place in a heatproof bowl with 30g of butter over a pan of gently simmering water on low heat, and leave to melt. - Garnish the bombe with extra dried fruit, nuts, and chocolate shavings if desired.
- Allow the bombe to sit at room temperature for a few minutes to soften slightly before slicing and serving.
Notes
- Use fresh, high-quality ingredients for the best flavor and texture.
- Start preparing the day before because the bombe needs to be fully set overnight.
- Line the bowl with clingfilm and create a large overhang. This makes it easier to remove the bombe later.
- Allow the ice cream to soften slightly before adding the additional ingredients. This will make it easier to spread onto the next layer and prevent air pockets.
- When adding the fruit, you will need to work fast to prevent the ice cream from melting.
- Use a spatula to smooth each layer for an even and polished appearance. This also helps in eliminating air bubbles.
- We recommend allowing each layer to freeze for at least thirty minutes before adding the next one. This helps maintain the distinct layers and prevents them from mixing.
- When you remove the bombe from the bowl and remove the clingfilm, you’ll notice the bombe will have wrinkles. To remove them, run a flat knife dipped in hot water around the edge to smooth it out.
- Use a round mold to shape your bombe. A spherical mold or a bowl can work well. Make sure it’s smooth on the inside to make unmolding easier.
- Keep the bombe in the freezer until just before serving to ensure it stays firm.
- Ice Magic is used for convenience, but you can easily make your own time permitting. Add dark chocolate to a heatproof bowl with the butter, gently simmer over hot water on low heat, and leave to melt.
Feel free to swap any ingredient listed with whatever you have lying around. It will probably taste just as amazing! Please let us know how it was…we can’t wait to hear all about it!
See our FAQs below for detailed instructions on storing, refrigerating, freezing, defrosting, and answering readers’ questions.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Panettone Winter Bombe every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.

have you already tried this Panettone Winter Bombe? if so, let us know how it was…we can’t wait to hear all about it! For more yum recipes subscribe to our newsletter!

Sharon – Foodie Blogger
I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
Thought this was excellent, easy to follow recipe, and best of all it turned out sooooo good! 😀 🥰
Our pleasure. Thank you for your feedback. We’re so happy it turned out well for you and your family.
All the best 🥰