Viennetta Ice Cream Cake
A great summer classic that everyone loves! An ice cream cake that I recreated at home trying to get as close as possible to the original ☺️ Two simple flavors like cream and chocolate combined make this cake one of the most sought after during the summer. A very simple and quick recipe to prepare that we can enjoy at any time of the day, even my husband has it for breakfast 😂. It could be a nice idea to bring to a friend’s or relative’s house if we visit them. They will surely appreciate it a lot!
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- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: No Bake
- Cuisine: Italian
- Seasonality: Summer, All Seasons
Ingredients for the Viennetta Ice Cream Cake:
- 10.5 oz sweetened condensed milk
- 8.5 oz dark chocolate
- 2 cups heavy cream
Steps
The preparation of the Viennetta ice cream cake is very simple and quick, watch the video HERE.
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First, take a sheet of parchment paper and use a pencil to draw three outlines of the mold you will use. Meanwhile, melt the chocolate and spread a thin layer over each outline (we need to divide it into 4 parts).
Place the outlines in the fridge or freezer for a few minutes to harden the chocolate. Lay a thin layer of chocolate (what’s left) at the bottom of the mold lined with plastic wrap or use a silicone mold. Put it in the fridge for a few minutes to harden the chocolate.
In a bowl, mix the condensed milk and cream, and whip them. Take the mold from the fridge and add a layer of cream over the hardened chocolate. Take the outlines and place one on top of the cream. Add another layer of cream
then another outline, and alternate until finished. End with the cream layer,
level it, and cover with plastic wrap. Place it in the freezer for a few hours or until needed, then remove the mold and decorate as desired.
Enjoy your meal!
