Make the ice cream

Cup of Yum
1. Add the cocoa powder and milk to a saucepan. Heat on a medium heat and stir with a whisk until the milk just starts to simmer and the cocoa powder has dissolved. Set aside to cool completely (it’s really important this mixture is cold before moving to the next step).
2. Once cooled, add the milk cocoa mixture, condensed milk, cream and vanilla to a stand mixer with whisk attachment or use a large mixing bowl and electric whisk.
3. Whisk the mixture to soft peaks (be careful not to overwhip).

Stuff the Panettones

1. Use a knife to cut around the bottom of each panettone keep a small border of around ⅛ inch (1/2 cm). Try to remove the base in one piece so this can act as your lid once filled and use a spoon to hollow out the panettone being careful to not pierce the top end of the bread.
2. Next add about 1 tablespoon of ice cream mixture then layer 2 amarena cherries. Repeat this 2-3 times until you’ve filled the mini panettone making sure you finish with a layer of ice cream. Press the lid back on the panettone then carefully wrap in plastic wrap (cling film).
3. Repeat this with all the mini panettone then place in the freezer for at least 6 hours but preferably overnight. Any leftover ice cream mixture can be added to a freezer-proof container and frozen for later.

Optional topping

1. Whip more heavy cream to soft peaks and add a dollop to the top of each Panettone with grated chocolate or chocolate shards and a fresh cherry.
2. Let the Panettones sit for about 10 minutes before serving so the ice cream is soft enough.