The 80’s born Viennetta unites the smooth vanilla and the strong dark chocolate making it a timeless summer hit.

Viennetta ice cream recipe - SunCakeMom

I’ve been missing this taste since we are on low sugar, no sugar diet so this summer I decided to make my own, homemade Viennetta ice cream without sugar. If you are into sugar then you can always pour 100 g sugar into the cream instead of the agave.  I have to say it’s an enormous success and a big accomplishment. It tastes heavenly.

Ingredients:

  • 100 g dark chocolate with stevia (like this)
  • 25 g dark chocolate with stevia
  • 4 egg whites
  • 500 ml whipping cream
  • 2 tablespoons agave syrup or other optional sweetener of your choice
  • 1 teaspoon Vanilla extract
  • 2 handfuls of nuts (optional)

How to make homemade Viennetta ice cream:

  1. Start with melting 100 grams of chocolate as it needs the most time to prepare. Break chocolate into pieces and put it into a small saucepan. Place saucepan of chocolate on a slightly bigger saucepan of something water. Stir occasionally until melted completely.Break up the chocolate -Viennetta ice cream recipe - SunCakeMomMelt the chocolate on steam - Viennetta ice cream recipe - SunCakeMom
  2. Whilst you are waiting for the chocolate to melt prepare the baking paper where you plan to spread chocolate.Stir the chocolate - Viennetta ice cream recipe - SunCakeMom
  3. Make three thin rectangle sleets by spreading melted chocolate on the baking paper. The size of them has to be the same as the size of your baking tin.Spread the chocolate - Viennetta ice cream recipe - SunCakeMom
  4. Put them in the in the fridge and continue with the next step.
  5. Put the cream with the vanilla extract and agave syrup into a mixing bowl and whip it until the whipped cream forms soft peaks.Whip the cream - Viennetta ice cream recipe - SunCakeMom
  6. Put egg whites in a different bowl. Be careful not to have anything else in the bowl because if you leave any drop of yolk in, the egg whites won’t raise the same way. Whisk until it’s hard. Something like this:Beat the egg white - Viennetta ice cream recipe - SunCakeMom
  7. Gently stir whipped cream and egg whites until it incorporates well. Be careful not to break the foamy egg. You have to get an even mixture at the end.Stir the cream and egg white - Viennetta ice cream recipe - SunCakeMomStir gently until smooth - Viennetta ice cream recipe - SunCakeMom
  8. Cover the tin with cling film. You shouldn’t miss this step as at the end it will help you take the ice cream or of the tin.Cover your tin - Viennetta ice cream recipe - SunCakeMom
  9. Put some cream into the tin. Then put the first chocolate sleet on top.Put some cream into the tin - Viennetta ice cream recipe - SunCakeMom
  10. Repeat putting layers into the tin finishing off with the creamy mixture.Continue with the layers - Viennetta ice cream recipe - SunCakeMom
  11. Pop tin into the freezer for at least 3 or even better if 4 hours.
  12. Melt the rest of the chocolate (25 grams). Pour it on top of the frozen Viennetta ice cream. Optionally sprinkle shredded nuts on top. (Be fast as the chocolate will go hard quickly when you pour it in top of the frozen ice cream.)Viennetta ice cream recipe - SunCakeMom
  13. Slice and serve your homemade Vienetta ice cream. Enjoy!
5 from 1 vote
Viennetta ice cream recipe - SunCakeMom
Print
Easy homemade Viennetta recipe
Prep Time
1 min
Total Time
1 min
 
The 80’s born Viennetta unites the smooth vanilla and the strong dark chocolate making it a timeless summer hit.
Course: Dessert
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 100 g dark chocolate with stevia for the layers
  • 25 g dark chocolate with stevia for topping
  • 4 egg whites
  • 500 ml whipping cream
  • 2 tbs agave syrup or other optional sweetener of your choice
  • 1 tsp Vanilla extract
  • 2 handfuls nuts optional
Instructions
  1. Start with melting 100 grams of chocolate as it needs the most time to prepare. Break chocolate into pieces and put it into a small saucepan. Place saucepan of chocolate on a slightly bigger saucepan of something water. Stir occasionally until melted completely.
  2. Whilst you are waiting for the chocolate to melt prepare the baking paper where you plan to spread chocolate.
  3. Make three thin rectangle sleets by spreading melted chocolate on the baking paper. The size of them has to be the same as the size of your baking tin.
  4. Put them in the in the fridge and continue with the next step.
  5. Put the cream with the vanilla extract and agave syrup into a mixing bowl and whip it until the whipped cream forms soft peaks.
  6. Put egg whites in a different bowl. Be careful not to have anything else in the bowl because if you leave any drop of yolk in, the egg whites won’t raise the same way. Whisk until it’s hard.
  7. Gently stir whipped cream and egg whites until it incorporates well. Be careful not to break the foamy egg. You have to get an even mixture at the end.
  8. Cover the tin with cling film. You shouldn’t miss this step as at the end it will help you take the ice cream or of the tin.
  9. Put some cream into the tin. Then put the first chocolate sleet on top.
  10. Repeat putting layers into the tin finishing off with the creamy mixture.
  11. Pop tin into the freezer for at least 3 or even better if 4 hours.
  12. Melt the rest of the chocolate (25 grams). Pour it on top of the frozen Viennetta ice cream. Optionally sprinkle shredded nuts on top. (Be fast as the chocolate will go hard quickly when you pour it in top of the frozen ice cream.)
Recipe Notes

Slice and serve your homemade Vienetta ice cream. Enjoy!

 

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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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