Leftover Stollen (or Pannetone) Ice Cream, 22p [V]





If you have some leftover pannetone or stollen kicking about from the recent festivities and you’re wondering what to do with it, of course you can slice it and freeze it, or fold it into a simple bread and butter pudding. But for a luxurious twist on a low budget, I made a stollen ice cream. This is a gift for a friend who I will be seeing over the New Year, and a useful use-up for stray pots of cream lying around too. It isn’t vegan, as it’s a rework of the semifreddo recipe in my cookbook A Year In 120 Recipes, so if anyone knows how to make a decent vegan semi-freddo base, I’d be very interested to know in the comments section below.


Serves 6-8 from 22p each. As ever, prices based on Sainsburys as it’s my closest supermarket, but I’m reliably informed that other supermarkets sell similar products at competitive prices. As always, I’d love to hear about any amazing bargains in the comments section – caring is sharing! Prices quoted are correct at time of writing.

3 egg yolks, 45p (90p/6 mixed weight free range)

100g sugar, 8p (80p/1kg Fairtrade)

100g stollen, 28p (£1.40/500g)

300ml double cream, 95p

a pinch of salt, <1p (25p/750g Basics)


First separate your eggs into whites and yolks, and set the whites to one side. I generally make meringues with mine (60g sugar to every egg white, beaten with a splash of vinegar until stiff, dolloped onto a baking tray, cooked at 130C for an hour and a quarter), but egg white omelettes work just as well, or use them to bind burgers, cake mixes, etc. Just don’t throw them away!

Beat the yolks in a large mixing bowl with a whisk until creamy, and add the sugar. Beat again until well combined. If you have an electric whisk or mixer, it would come in very handy here, but if not, just give it some welly.

Add the cream and beat to form soft peaks. Again, this takes some doing, so put some music on and prepare to give it some. Enlisting other household members, if you have them, can be won over with the promise of ice cream at the end of it!

When stiff, approximately doubled in size, set to one side. Thinly slice the stollen or pannetone and roughly chop it into small pieces. Dollop it into the bowl and gently fold it through the ice cream mixture, quickly but carefully to avoid pushing the air back out of it.

Pour the mixture into a freezer-proof container. Cover with clingfilm and freeze for at least 4 hours.

It will need to be removed from the freezer for at least 5 minutes before serving, to allow it to soften slightly. And enjoy! Once mastered, this cheeky ice cream recipe works with any leftover, stale cake, and even  bread crusts. What better destination for sad tired Christmas or birthday cake, than to turn it into a huge bowl of ice cream?!


Jack Monroe.

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  1. Stollen and panettone are a bit to fancy-pants to “kick around”, surely? At the very least, I’d expect them to lounge languidly 🙂 Either way, the recipe sounds great!

  2. Sorry idk about a vegan semi Freddo base but I recently discovered a vegan meringue. It’s the water from the chickpeas in a can whisked up into peak and then sugar added like regular meringue. I had been throwing the water down the drain when I rinse the chickpeas in a sieve but just when you said about saving food I thought maybe you might like to know. Sorry it’s not a semi Freddo base thingy for fellow vegans. I haven’t tried the meringue thing yet but I am going to try it next week and thought it would be lovely with some berries and a vegan yogurt. I think both my kids would love leftover stollen ice cream, thank you.

      • Awe thanks. That’s so strange cos I was going to do the meringue with the bean water 2m as I’m making chickpea curry. Thanks for the tip.

  3. Jack, could you change your font, please? I find it difficult and (sorry!) boring to read what looks like a letter typed on an old-fashioned typewriter. Also, font is too small for me, as when I enlarge it, I lose a bit of the page. It is also too pale. Oh dear. Sorry!

  4. Jack, could you change your font, please? I find it difficult and (sorry!) boring to read what looks like a letter typed on an old-fashioned typewriter. Also, font is too small for me, as when I enlarge it, I lose a bit of the page. It is also too pale. Oh dear. Sorry!

  5. Totally agree with the exhortation not to waste egg whites; might also be worth mentioning that egg whites freeze very well. Just bung in a freezer bag and label with the number of egg whites contained. That way you always have some handy for meringues etc, just defrost to room temp and use as you would fresh ones.

  6. Leftover Stollen??? REALLY???! Send it to me please…….. However, vegan ice cream (NB not necessarily HEALTHY vegan ice cream) base: One carton of vegan cream equivalent (Oatly do a good one) or a quantity of do it yourself vegan cream -usually from cashews, but your fave recipe will work equally well. For every 100ml of cream you have, you need 1 tbs sugar (brown, white, any colour you like, but it has to be sugar, and not a substitute) and one tbs 40% or above alcohol, preferably scrounged leftovers from a new year party or similar. Get the cream to floppy stage, whisk in sugar followed by the alcohol, flavour to taste (try carob – yummy) and add any other bits you want. Bung in suitable container, freeze overnight. If you use this particular combination of sugar and alcohol, it will remain nicely soft scoop. If you use sugar sub, or lower strength alcohol, it will set solid, but thaws out after about 20 mins out of the freezer. If you can’t scrounge any alcohol, or want to feed it to the kids, try adding a banana or two instead, which will flavour it nicely. But I did point out the original wasn’t necessarily healthy………!

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