In a few steps and with very few ingredients, let’s make the vanilla Viennetta ice cream cake at home!
Released around the ’90s, this ice cream cake, essentially made of cream and crispy chocolate layers, was often consumed in my family during Sunday lunch in summer.
Usually, one package was never enough, so my dad would buy 2: one vanilla and one chocolate.
And, although I loved chocolate so much, I preferred the vanilla version because the crispy layers were more pronounced.
So, years later, the nostalgia that often overcomes me made me crave vanilla Viennetta ice cream cake; and why not make it at home? It’s super easy!
In the end, it’s just about whipping the cream, mixing it with condensed milk (which gives us the right consistency) and forming layers by alternating them with chocolate sheets that, as you’ll see, are very easy to make!
And then, imagine the maxi size we can afford to make at home versus the one you buy!
So, in conclusion, if you love ice cream cakes and want to try making them at home, follow the recipe and treat yourself to a moment of fresh sweetness.
AT THE END OF THE RECIPE YOU WILL FIND TIPS AND VARIATIONS.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: No Baking
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 198.53 (Kcal)
- Carbohydrates 12.74 (g) of which sugars 11.05 (g)
- Proteins 2.40 (g)
- Fat 15.44 (g) of which saturated 2.61 (g)of which unsaturated 1.55 (g)
- Fibers 0.81 (g)
- Sodium 20.93 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups fresh whipping cream
- 12 oz Nestlé condensed milk (2 tubes)
- 5.3 oz 70% dark chocolate
- vanilla (powder or pulp as desired)
- 3.5 oz fresh whipping cream
- 1 tbsp powdered vanilla sugar
- vanilla (powder or pulp as desired)
- chopped almonds (as desired)
- toasted hazelnuts (as desired)
Tools
- Electric Whisks
Steps
– Melt the chocolate in a bain-marie or microwave and let it cool slightly; in the meantime, draw the base of the mold on a sheet of parchment paper. Turn the sheet over to avoid contact between the chocolate and the graphite or ink and spread the chocolate using a brush. Freeze to solidify.
– Semi-whip the well-chilled cream, add the vanilla and condensed milk, and gently fold with a spatula.
– Line a loaf pan with plastic wrap and place a crispy chocolate sheet on the bottom; pour the cream and level it. Continue until all ingredients are used. Lightly tap to eliminate any empty spaces or air bubbles. Cover and freeze for at least 5 hours.
– Whip the cream with powdered sugar and vanilla to stiff peaks.
– Invert the ice cream cake onto a tray and decorate the surface with whipped cream, chopped almonds, and coarsely chopped hazelnuts.
Tips and Variations:
– The ice cream cake can be stored in the freezer for no more than 2 weeks. Take it out of the freezer when ready to serve; without thickeners, it will melt if left out too long.
– If desired, you can decorate the surface with unsweetened cocoa powder; do this before serving. It also pairs well with cherries.
– If you don’t like 70% chocolate, use whatever you prefer.
