Ice Cream and Coffee Sheet Panna Cotta

For her cheater’s version of panna cotta, Jeni Britton Bauer uses melted ice cream as a clever shortcut.

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  • Servings: 8 to 10

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  • 1 cup hot freshly brewed strong coffee
  • 1 tablespoon unflavored powdered gelatin
  • 2 pints vanilla bean ice cream, softened
  • 1/4 cup whiskey
  • Salt
  • Caramel Sauce, for serving

How to make this recipe

  1. Line a 9-inch square baking pan with plastic wrap. Pour the coffee into a medium saucepan and sprinkle the gelatin over it. Let stand until softened, about 5 minutes. Heat the coffee over moderate heat, whisking, until the gelatin dissolves, about 1 minute. Add 1 pint of the ice cream and cook, whisking, until hot, 3 to 5 minutes.

  2. In a large bowl, combine the coffee mixture with the remaining pint of vanilla bean ice cream and whisk until smooth, then whisk in the whiskey and a generous pinch of salt. Pour the panna cotta batter into the prepared pan and refrigerate until set, at least 3 hours.

  3. Invert the panna cotta onto a carving board and, using a 2-inch round biscuit cutter, cut into rounds and serve with caramel sauce.

Contributed By Published December 2014

507475 recipes/ice-cream-and-coffee-sheet-panna-cotta 2014-11-14T21:59:43+00:00 Jeni Britton-Bauer christmas|easter|desserts|10|8 december-2014 recipes,ice-cream-and-coffee-sheet-panna-cotta 507475

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