Viennetta Ice Cream Recipe

This homemade Viennetta ice cream recipe features thin chocolate layers set between a creamy vanilla ice cream base. It uses a no churn method, freezes firm, and slices cleanly straight from the freezer.

Prep Time 30

Chill Time 8

Total Time 8 30

Servings

Calories 453kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Vanilla Ice Cream

600 ml (2 ½ cups) heavy cream
395 g (14 oz) sweetened condensed milk
2 teaspoon (2 teaspoon) vanilla bean paste adjust to tatse

Chocolate Layers

¼ cup (¼ cup) dark chocolate melted

INSTRUCTIONS

Chocolate Layers

Start by melting the dark chocolate. Place the chocolate in a microwave-safe bowl and heat it in 15-20 second increments, stirring in between, until it's fully melted. Alternatively, you can melt the chocolate using a double boiler.
Lay out a sheet of parchment paper on a baking tray or a flat surface.
Pour half the melted chocolate onto the parchment paper. Place another sheet of parchment paper on top of the chocolate and press down gently. Spread it into a thin, even layer using a rolling pin. (This can be seen in the video).
Repeat the process for the second half of the melted chocolate.
Allow the chocolate to cool and harden. Once it's completely set, you can break it into thin, irregular pieces to use as layers in your Viennetta log.

Vanilla Ice Cream

In a large mixing bowl, add the heavy cream, sweetened condensed milk, and vanilla extract or vanilla bean paste.
Using an electric mixer, beat the mixture on medium-high speed until it thickens, and stiff peaks form. Be careful not to overwhip.
(Option 1) If you prefer easy demolding, use a silicone loaf pan. There's no need for plastic wrap. Start by spreading a small amount of the whipped cream mixture to create the first layer in the silicone pan.
Place a layer of the chocolate shards on top of the cream.
Continue alternating between the whipped cream mixture and chocolate layers until the pan is filled.
(Option 2) If you're using a regular loaf pan, you can still follow the same layering process, but it's recommended to line it with plastic wrap before adding the layers for easier removal once frozen.
Cover the loaf pan with plastic with plastic wrap or foil.
Place the pan in the freezer and let it freeze for at least 6-8 hours, or until the Viennetta is firm.
When you're ready to serve, take the Viennetta out of the freezer a few minutes before serving for easier slicing.
Use a warm knife to cut into slices, and serve the creamy, crunchy, and delicious Vanilla Viennetta Ice Cream Log.

NUTRITION