Easy Homemade Viennetta Recipe

Name: Easy Homemade Viennetta Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 3 1/2 oz / 100g Dark chocolate with stevia (like this); 1 oz / 25g Dark chocolate with stevia; 4 Egg whites; 2 cup / 500ml Whipping cream; 2 tablespoons agave syrup or other optional sweetener of choice; 1 teaspoon Vanilla extract; 2 handfuls of nuts (optional); 8½" x 3" / 22cm x 8cm Tray to fill the ice cream in

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

We’ve been missing this taste since we are on low sugar, no sugar diet so this summer we decided to make sugar free ice cream. In case someone isn’t into sugar free recipes then there is always an option to pour ½ cup / 100g sugar into the cream instead of the sweetener and there we have the normal one instead of the sugar free version. Otherwise it’s a low carb ice cream that it’s even a suitable dessert for diabetics given that it’s consumed in moderation. It’s an enormous success and one of the biggest accomplishment among the sugar free desserts. Viennetta always tastes heavenly!

Kitchen Utensils:

8½” x 3″ / 22cm x 8cm Tray to fill the ice cream in

Ingredients:

3½ oz / 100g Dark chocolate
1 oz / 25g Dark chocolate (sugar free)
4 Egg whites
2 cup / 500ml Whipping cream
2 tablespoons Agave or sweetener of choice
1 teaspoon Vanilla extract
2 handfuls of nuts (optional)

How to make Viennetta:

Start with melting 3.5 oz / 100g 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.
Whilst we are waiting for the chocolate to melt prepare the baking paper where we plan to spread chocolate.
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 our baking tin.
Put them in the in the fridge on a tray and continue with the next step.
Put the cream with the vanilla extract and agave syrup into a mixing bowl and whip it until the whipped cream forms soft peaks.
Put egg whites in a different bowl. Whisk until hard peaks form. Something like this:
Gently stir whipped cream and egg whites until it incorporates well.
In case of a tin baking form we need to cover the tin with cling film. This step shouldn’t be missed as at the end it will help up take the ice cream or of the tin easily.
Put some cream into the from. Then put the first chocolate sleet on top.
Repeat putting layers into the tin finishing off with the creamy mixture.
Pop tin into the freezer for at least 3 or even better if 4 hours.
Melt the rest of the chocolate (1 oz / 25g). Pour it on top of the frozen ice cream. Optionally sprinkle shredded nuts on top. (Be fast as the chocolate will go hard quickly when we pour it in top of the frozen ice cream.)
Slice and serve our very own homemade Viennetta ice cream. Enjoy!

There are many variation of ice creams and even more flavors. Make sure all are tasted and tried:

5 from 7 votes