VIENNETTA chocolate ice cream cake, a delicious 80s dessert that’s easy and quick to make, ideal after lunch or dinner, with cream, chocolate, and hazelnuts.
The “Viennetta” is a dessert that has captivated generations of sweet tooths thanks to its unmistakable combination of ingredients and taste. Born in the ’80s, the Viennetta stands out for its unique structure, characterized by alternating layers of soft ice cream and thin, crispy chocolate sheets.
The versatility of the Viennetta is another of its strengths. Traditionally offered in the vanilla and chocolate variant, over the years, numerous variations have emerged, with the addition of ingredients like mint, caramel, and fruit, to satisfy a wide range of tastes. Despite the various reinterpretations, the essence of the Viennetta has remained intact: a refined dessert suitable for any occasion.
The history of the Viennetta begins with the idea of creating an ice cream that was not only delicious but also visually appealing. Each slice of Viennetta reveals a wavy design that catches the eye before the palate. This play of contrasts between the creamy ice cream and the crunchy chocolate offers a sensation that has made this dessert a beloved classic worldwide.
Join me in the kitchen today for the Viennetta chocolate ice cream cake.
Published July 27, 2010, 10:07
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/4 cups whipping cream
- 2 egg whites
- 1/4 cup milk
- 3/4 cup sugar
- 1 packet vanillin
- 7 oz chocolate
- 1 oz hazelnut grains
Steps
Melt the chocolate in a double boiler and spread it on parchment paper, make 4 thin layers, and place in the freezer for about ten minutes, leaving some chocolate aside for the final coating.
Put the milk with the vanillin on the stovetop, let it dissolve, then turn off and allow the milk to cool.
Whip the egg whites and the cream with sugar, then add the cold milk.
Line a loaf pan with plastic wrap or parchment paper and make a layer of cream.
Place a strip of chocolate just taken out of the freezer and repeat, alternating the ingredients.
Finish the last layer with the melted chocolate, add the hazelnut grains, and put it in the freezer to rest for a couple of hours.
Bon appetit
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VIENNETTA chocolate ice cream cake
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FAQ (Questions and Answers) VIENNETTA chocolate ice cream cake
When was the Viennetta introduced to the market?
The Viennetta was first introduced in the 1980s by Wall’s, a British ice cream brand. Since then, it has become a very popular dessert worldwide.
What are the variations of this ice cream cake?
In addition to the classic vanilla and chocolate combination, different variations can be made including mint, caramel, dark chocolate, hazelnut, and berries.
How should it be stored?
The dessert must be stored in the freezer at a temperature of 0°F (-18°C) or lower to maintain its texture and freshness.
