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.
Viennetta is a frozen dessert that consists of thin layers of ice cream and crispy chocolate layers. It is known for its unique shape and texture, and it has become a popular dessert in many countries around the world.
The history of Viennetta dates back to the 1980s when it was first created by the Italian company, Algida. The dessert was an instant hit and became a popular item in many European countries. It was marketed as a luxurious dessert that could be enjoyed on special occasions, and its unique shape and design made it stand out from other frozen desserts on the market.
Despite its popularity, Viennetta has not been without its share of controversies. In the early 1990s, the dessert became embroiled in a legal battle when Algida sued a British supermarket chain for allegedly copying the design of Viennetta. The case was eventually settled out of court, but it highlighted the growing popularity of the dessert in the UK.
One famous person who is known to have enjoyed Viennetta is the former British Prime Minister, Margaret Thatcher. According to reports, Thatcher was a big fan of the dessert and would often serve it at official dinners and events. She reportedly once described Viennetta as “a national institution” and praised its “rich and creamy texture.”
Viennetta’s popularity has continued to grow over the years, and it remains a favorite dessert among people of all ages. Whether you enjoy the classic version or opt for one of the many variations, there’s no denying that Viennetta is a delicious and iconic dessert that has stood the test of time.
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:
- Chocolate Coconut Ice Cream – Sugar Free Recipe
- Raspberry Frozen Greek Yogurt Ice Cream
- Sugar Free Vanilla Ice Cream Recipe with Chocolate Chips
- Mango Ice Cream Recipe
- Homemade Chocolate Ice Cream Recipe – Keto
- Raspberry Ice Cream Recipe
Easy Homemade Viennetta Recipe
Ingredients
- 3 ½ 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
Kitchen Utensils:
- 8½" x 3" / 22cm x 8cm Tray to fill the ice cream in
Instructions
- Start with melting 3 1/2 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 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. Be careful not to have anything else in the bowl because if we leave any drop of yolk in, the egg whites won’t raise the same way. Whisk until it’s hard.
- Gently stir whipped cream and egg whites until it incorporates well. Be careful not to break the foamy egg. We have to get an even mixture at the end.
- Cover the tin with cling film. We shouldn’t miss this step as at the end it will help us take the ice cream or of the tin. Using silicon forms makes this step redundant.
- Put some cream into the form. 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.)
Notes
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I really love that this has no sugar at all. Finally I can enjoy ice creams again!
Happy to hear you’ve found joy in life again!
Cool recipe. Thanks for sharing.
Sharing is caring! Thanks for making it!
This was the dessert last Sunday and everybody loved it! I’ve never told them that it’s sugar free and no-one noticed 😀
They only notice it when they can’t see the icing sugar on top. As Viennetta doesn’t come with icing sugar it goes unnoticed 😀
It’s easier to make than it seems and it doesn’t seem hard at all ;D Love Viennetta!
It’s almost as easy as telling mom to make one 😀