Jump to Recipe
This easy recipe for a homemade Viennetta Ice Cream Cake will be your new favorite ice cream cake recipe! Made with a tub of vanilla ice cream, a crisp chocolate layer, and fresh whipped cream this is such a tasty dessert! Step-by-step photos teach you how to make the Viennetta Cake!
The iconic ice cream cake in the 1980s and 1990s was the Viennetta by Good Humor, loved by kids and adults alike! It was the classic celebration dessert for special occasions in the '90s. I love an after-dinner treat, every night haha! This dessert is rumored to be back in the United States this year, 2021, a return for almost 30 years, but there are none in the Southern California area, SO we had to make our own! Especially during the summertime I legit cannot resist a frozen treat.We love to make this for a sweet treat after a bbq!
I have got to say this is a blessing and a curse because this is SOO good and SOOO easy to make that I want to make it all the time! My stretchy yoga pants are getting tight now! LOL But in all seriousness, this is a great dessert to make with kids, my two-year-old niece loved making it!
Let's get to the recipe
Jump to:
- What is a Viennetta?
- Ingredients
- Instructions
- More Ice Cream Desserts
What is a Viennetta?
This Viennetta dessert is a log-shaped cake or loaf-shaped cake made up of layers of vanilla ice cream and crispy layers of chocolate.
Ingredients
You only need a few things to make this copycat Viennetta cake aka the perfect frozen treat:
- Vanilla Ice Cream. You'll need a standard size 1.5 Quart. I wanted a creamy, french vanilla-style- ice cream but I didn't want it to look to yellow, we found Bryer's French Vanilla was perfect. I was even told it tastes just like the Viennetta ice cream! Just make sure it's a creamy vanilla. If you don't fancy a vanilla viennetta you could totally use a different flavor of ice cream! While the original dessert lhas more of a wavy vanilla ice cream that is hard to replicate at home.
- Good Quality Chocolate. Since there are such few ingredients here using good quality goes a long way. You'll need to make sure your chocolate is in small pieces or finely chopped. I use Callebaut Chocolate Callets.
- Coconut Oil. This is what will melt with the chocolate to create that magic shell effect for the crisp chocolatey layers.
- Whipped Cream. You don't have to cover the cake in whipped cream but i feel like it gives it a finsihed look as well as helping you get the ribbon look.
- Cocoa Powder. A dusting down the middle gives it the iconic look!
Instructions
In order to evenly spread the ice cream into a layer, you'll need to get the ice cream softened you can do this by placing the tub on the counter for 5-8 minutes. While the ice cream is softening take a 9" X 5" X 3"loaf panand line it with plastic wrap by length and by width so that the plastic overhangs on all 4 sides, this will help you remove the cake from the pan later.
The loaf pan helps create the signature unique cake shape.
I like to get my tools ready, I use a large cookie scoop to scoop the ice cream and two small angled spatulas- one for the ice cream and one for the decadent chocolate layers.
Now you'll need to melt the chocolate. In a bain-marie or in a microwave-safe bowl add the chocolate and coconut oil and cook in 30-second increments, mixing in between to melt the chocolate. Once the chocolate is almost fully melted take it out and just mix to melt the last few pieces, set aside.
Using alarge cookie scoopadd three scoops of softened ice cream to the bottom of the pan, use asmall angled spatulato gently spread it into an even layer. You may need a little more or less ice cream depending on how large your scoop is, you just want a thin even layer.
Pour some of the melted chocolate on top, just enough to make a thin layer then tilt the pan and use anothersmall angled spatulato spread the chocolate into an even thin layer
Since this is basically a homemade magic shell it will set quite quickly so move fast.
Place in the freezer for 3 minutes, or until hardened then add three more scoops of ice cream spread into an even layer then another layer of chocolate, and repeat until you finish with a layer of chocolate.
Keep in mind you want to ensure the plastic wrap stays pulled up so it doesn't get stuck in the ice cream layers.
When you have reached the final layer you'll want to end with chocolate but naturally, it will be a bit messier than the first layer, that is just fine because this will be the bottom of the cake!
Let the ice cream cake freeze for at least 4 hours or overnight to set. Make whipped cream and set it aside. Get cocoa powder out and a small sifter and set aside so they are ready to go.
Gently invert and remove the cake using the plastic wrap and place it on a serving platter, place the chocolate side down and so the ice cream is the top layer. While you are taking the plastic off things will soften so I use a wet paper towel to clean up the plate quickly.
Then use a ribbon piping tip to pipe ribbons onto the cake,you need to work quickly as this is an ice cream cake! If you feel like things are melting put the cake back in the fridge for 10 minutes then continue working.
Use a small metal sieve to sift some cocoa powder down the middle of the cake for the iconic Viennetta look. Freeze for at least another 2 hours for the whipped cream to set.
When ready to serve use a large knife dipped in hot water to cut a slice, dip the knife in hot water and wipe dry after each cut to make sure you see all the beautiful layers. Store leftovers in a freezer-safe storage container in the freezer for up to a month.
There you have it the perfect frozen classic dessert cake for the entire family.
This delicious ice cream cake is so easy to make and such a winner. I love to serve it with roasted hazelnuts on top. Love a good crunch! Hope you love this Viennetta Ice Cream Cake as much as we do!
More Ice Cream Desserts
For a more labor-intensive but absolutely stunning cake check out my Oreo Ice Cream Cake; we make it for birthdays, holidays, basically any excuse we can find!
Who knew you needed a boozy ice cream treat? Let me tell you, you do! This Baileys Double Chocolate Ice Cream Pie is such a treat!
Try making some no churn ice cream like my peanut butter ice cream or strawberry cheesecake ice cream.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.
Viennetta Ice Cream Cake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
This easy recipe for a homemade Vienetta Ice Cream Cake will be your new favorite ice cream cake recipe! Made with a tub of vanilla ice cream, a chocolate layer, and fresh whipped cream this is such a tasty dessert! Step-by-step photos teach you how to make the Viennetta Cake!
- Total Time: 6 hours 30 minutes
- Yield: 8-10 Slices 1x
Ingredients
Units Scale
- 1.5 quart Vanilla Ice Cream
- 12oz Good Quality Chocolate, in small pieces or finely chopped
- 2 Tablespoons Coconut Oil
- 1 Batch of Stabilized Whipped Cream
- Cocoa Powder for dusting
Instructions
- Set the ice cream on the counter for 5-8 minutes to soften. While softening take a 9" X 5" X 3" loaf pan and line it with plastic wrap by length and by width so that the plastic overhangs on all 4 sides, this will help you remove the cake from the pan later.
- In a bain-marie or in a microwave-safe bowl add the chocolate and coconut oil and cook in 30-second increments, mixing in between to melt the chocolate. Once the chocolate is almost fully melted take it out and just mix to melt the last few pieces, set aside.
- Using a large cookie scoop add three scoops of softened ice cream to the bottom of the pan, use a small angled spatula to gently spread it into an even layer. Pour some of the melted chocolate on top, just enough to make a thin layer then tilt the pan and use another small angled spatula to spread the chocolate into an even thin layer. Since this is basically a homemade magic shell it will set quite quickly so move fast. Place in the freezer for 3 minutes, or until hardened then add three more scoops of ice cream spread into an even layer then another layer of chocolate, and repeat until you finish with a layer of chocolate. Keep in mind you want to ensure the plastic wrap stays pulled up so it doesn't get stuck in the ice cream layers.
- Let the ice cream cake freeze for at least 4 hours or overnight to set. Make whipped cream and set it aside. Get cocoa powder out and a small sifter and set aside so they are ready to go.
- Gently invert and remove the cake using the plastic wrap and place it on a serving platter, place the chocolate side down and so the ice cream is the top layer. Then use a ribbon piping tip to pipe ribbons onto the cake, you need to work quickly as this is an ice cream cake! Use a small metal sieve to sift some cocoa powder down the middle of the cake for the iconic Viennetta look. Freeze for at least another 2 hours for the whipped cream to set.
- When ready to serve use a large knife dipped in hot water to cut a slice, dip the knife in hot water and wipe dry after each cut to make sure you see all the beautiful layers. Store leftovers in a freezer-safe container in the freezer for up to a month.
- Author: Elizabeth Waterson I Confessions of a Baking Queen
- Prep Time: 30 Minutes
- Chill Time: 6 Hours
- Category: Dessert
- Method: Layer
- Cuisine: British
Recipe Card powered by
