Viennetta-Inspired Ice Cream Cake
This Viennetta-inspired ice cream cake combines layers of creamy vanilla ice cream and glossy chocolate for a nostalgic dessert that's perfect for any occasion. With a crunchy chocolate topping and airy whipped cream, it's an indulgent treat everyone will love!
Equipment
- 9x5-inch loaf pan
- Parchment paper
- Mixing bowl
- Whisk or electric mixer
- Rubber spatula
Ingredients
- 2 pints vanilla ice cream softened
- 8 oz semi-sweet chocolate melted
- 1/4 cup coconut oil
- 1 cup whipping cream
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Line a 9x5 inch loaf pan with parchment paper, ensuring the edges stick out for easy removal later.
- In a mixing bowl, combine the melted chocolate and coconut oil until smooth. Set aside to cool slightly.
- Scoop about one-third of the softened vanilla ice cream into the loaf pan, spreading it out evenly to form the base layer.
- Drizzle a thin layer of the chocolate mixture over the ice cream.
- Repeat the layering process two more times, finishing with a chocolate layer on top.
- Freeze the cake for at least 4 hours or until fully set.
- While the cake freezes, whip the cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake is frozen, lift it from the pan using the parchment paper as handles.
- Spread or pipe the whipped cream on top of the cake and garnish with remaining chocolate drizzle or shavings.
- Slice and serve immediately!
Notes
Ice cream should be softened but not melted for easy spreading.
Let the chocolate mixture cool slightly before layering for better adherence.
Chill your bowl and beaters for whipped cream to help it form stiff peaks faster.
For a fun twist, swap vanilla ice cream for chocolate or coffee ice cream.
Let the chocolate mixture cool slightly before layering for better adherence.
Chill your bowl and beaters for whipped cream to help it form stiff peaks faster.
For a fun twist, swap vanilla ice cream for chocolate or coffee ice cream.