The homemade Viennetta ice cream cake is the perfect dessert for summer: fresh, creamy, and irresistibly delicious, thanks to the contrast between the softness of the cream and the crunchiness of the dark chocolate, just like in the famous original Viennetta.
Preparing it is super easy, and no ice cream maker is needed: you just need 4 ingredients and a few steps to bring to the table a summer dessert that conquers everyone at the first taste.
I make it every summer, especially when I have friends or family over for dinner: it’s a spectacular but easy-to-make dessert that everyone always loves. You can also customize it as you like: with chopped hazelnuts, coconut shavings, or a splash of liqueur for a more refined version.
This version is made with whipped cream, condensed milk, vanilla, and dark chocolate. The best part? It’s no-bake, it keeps in the freezer, and you can serve it at the right moment, maybe accompanied by a nice cold coffee. If you love summer no-bake desserts, I also recommend my no-bake yogurt cake and the lemon cheesecake without baking, creamy and fragrant, perfect to keep in the fridge for any occasion.
I’m sure that once you’ve tried it, this homemade Viennetta ice cream cake will become one of your favorite summer recipes: it’s easy, spectacular, and offers a moment of true freshness to anyone who tastes it.
What are you waiting for? Let’s prepare it together, step by step, and impress everyone with a guaranteed-to-success cold dessert!
See you soon,
Susy!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 588.31 (Kcal)
- Carbohydrates 37.54 (g) of which sugars 31.73 (g)
- Proteins 7.24 (g)
- Fat 46.07 (g) of which saturated 8.50 (g)of which unsaturated 4.89 (g)
- Fibers 2.73 (g)
- Sodium 59.18 (mg)
Indicative values for a portion of 150 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 for the homemade Viennetta ice cream cake
- 2 cups heavy cream (+ 100 ml (about 1/2 cup) for decorating)
- 1 cup sweetened condensed milk
- 5.3 oz 75% dark chocolate (for the layers)
- 1 teaspoon vanilla extract
You’ll need
- Loaf Pan 10 inches
- Electric Whisk
- Parchment Paper
- Plastic Wrap
- Brush
How to prepare the homemade Viennetta ice cream cake
First, I draw 4 templates on two parchment paper sheets, the size of the loaf pan I will use for the cake. I chop the dark chocolate and melt it in the microwave or in a double boiler. I turn over the parchment paper sheets (so the chocolate won’t touch the pencil marks) and, with a kitchen brush, spread the chocolate following the drawn templates. I place the 4 strips on a tray and let them solidify in the freezer.
In a bowl, I whip the cold cream with the vanilla extract, leaving it semi-whipped: this way, the cream will stay nice and soft and creamy. I add the condensed milk and gently mix it with a spatula, making movements from bottom to top to keep the mixture from deflating.
I take 5 tablespoons from it and keep them in the refrigerator: I will whip them to stiff peaks to decorate the cake at the end.I line the loaf pan with plastic wrap, allowing it to overhang a bit on the sides.
I place the first layer of well-solidified chocolate, pour a layer of cream, then another layer of chocolate, and again the cream, alternating until all ingredients are used up.
I close the cake by folding the plastic wrap and put the pan in the freezer for at least 8 hours (better if overnight).
After the resting time, I turn the cake over onto a tray, remove the plastic wrap, and decorate the top with dollops of whipped cream that I had set aside.
My homemade Viennetta ice cream cake is ready to be enjoyed!
Tips and Variations
👉You can replace the chocolate with milk chocolate or white chocolate, for a sweeter and more delicate version. Or, alternate dark chocolate stripes with white chocolate for a truly spectacular two-tone effect!
👉 Add a sprinkle of chopped hazelnuts, almonds, or pistachios between layers for a crunchy and delicious note.
👉 Instead of vanilla, you can flavor the cream with a teaspoon of pistachio or coffee paste, transforming your Viennetta into an original variant.
👉 In addition to the whipped cream, you can decorate the top with chocolate shavings, hazelnut crumbs, or drizzles of melted chocolate.
👉 The Viennetta ice cream cake keeps perfectly in the freezer for 1-2 weeks, so you can prepare it well in advance for your special occasions.
👉 The Viennetta ice cream cake keeps perfectly in the freezer for 1-2 weeks, so you can prepare it well in advance for your special occasions.
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FAQ (Questions and Answers)
Can I use another type of chocolate?
Yes, you can use milk or white chocolate for a sweeter taste.
Can I use plant-based cream?
Yes, but for a better result, use fresh cream for a creamier texture.
