Name: One Slice Is Never Enough with This Viennetta Cake
Prep time: 6 h 30 min
Total time: 6 h 30 min
Cuisine: British
Ingredients: 1.5 Quart Vanilla Ice Cream; 12oz Good Quality Chocolate, in small pieces or finely chopped; 2 Tablespoons Coconut Oil; 1 Batch of Stabilized Whipped Cream; Cocoa Powder for dusting

This Viennetta ice cream cake is creamy, crunchy, nostalgic, and surprisingly easy to make at home. I've found the magic is in the contrast between the silky vanilla ice cream and those thin crispy chocolate layers that crack when you slice into them. Growing up, Viennetta always felt like the "fancy" freezer dessert, and recreating it at home somehow feels both nostalgic and extra fun.

cut open homemade viennetta ice cream cake on a white plate on a light cream surface

Featured Review

"I made this for my hubbys bday I was so scared but then we sliced into it and it looked and tasted AMAZING!"
Diana

Jump to Recipe·5 from 1 review

The iconic ice cream cake in the 1980s and 1990s was the Viennetta by Good Humor, loved by kids and adults alike! It was the classic celebration dessert for special occasions in the '90s. I love an after-dinner treat, every night haha! This dessert is rumored to be back in the United States this year, 2021, a return for almost 30 years, but there are none in the Southern California area, SO we had to make our own! Especially during the summertime I legit cannot resist a frozen treat.We love to make this for a sweet treat after a bbq!

I have got to say this is a blessing and a curse because this is SOO good and SOOO easy to make that I want to make it all the time! My stretchy yoga pants are getting tight now! LOL But in all seriousness, this is a great dessert to make with kids, my two-year-old niece loved making it!

homemade viennetta ice cream cake served on a white plate on a light cream surface

Notes on The Ingredients

Vanilla Ice Cream. You'll need a standard size 1.5 Quart. I wanted a creamy, french vanilla-style- ice cream but I didn't want it to look to yellow, after testing we found Bryer's French Vanilla was perfect. I was even told it tastes just like the Viennetta ice cream! Just make sure it's a creamy vanilla. If you don't fancy a vanilla viennetta you could totally use a different flavor of ice cream! While the original dessert l has more of a wavy vanilla ice cream that is hard to replicate at home.
Good Quality Chocolate. Since there are such few ingredients here using good quality goes a long way. You'll need to make sure your chocolate is in small pieces or finely chopped. I use Callebaut Chocolate Callets.

french vanilla ice cream container on a light cream surface

The Layering Magic Starts Here

In order to evenly spread the ice cream into a layer, you'll need to get the ice cream softened you can do this by placing the tub on the counter for 5-8 minutes.

plastic wrapped loaf pan and tools to make ice cream cake on a light cream surface — Get the pan ready and your tools out.

chocolate chips and coconut oil melted together in a measuring cup on a light cream surface — Melt chocolate and coconut oil together.

ice cream spread into a thin layer in a plastic wrapped loaf pan on a light cream surface — Add scoops of ice cream to the pan and spread into an even layer.

chocolate shell poured on to ice cream layer in a loaf pan on a light cream surface — Pour melted chocolate on top of the ice cream layer.

hand tilting loaf pan to move chocolate around on a light cream surface — Pour melted chocolate on top of the ice cream layer.

Since this is basically a homemade magic shell it will set quite quickly so move fast.

ice cream spread on top of hardened chocolate shell layer in a loaf pan on a light cream surface — Repeat ice cream and chocolate.

viennetta ice cream cake before freezing on a light cream surface — Repeat ice cream and chocolate.

Keep in mind you want to ensure the plastic wrap stays pulled up so it doesn't get stuck in the ice cream layers.

hand pulling viennetta out of the loaf pan on a light cream surface — Let the ice cream cake freeze then remove.

hand using paper towel to clean up plate of melted ice cream on a light cream surface — Let the ice cream cake freeze then remove.

viennetta ice cream cake covered in whipped cream on a light cream surface — Add whipped cream very quickly.

cocoa powder sifted on top of whipped cream on the ice cream cake on a light cream surface — Add whipped cream very quickly.

You need to work quickly as this is an ice cream cake!

There you have it the perfect frozen classic dessert cake for the entire family. Try making some no churn ice cream like my peanut butter ice cream or strawberry cheesecake ice cream.

slice of Viennetta ice cream cake on a white plate

This delicious ice cream cake is so easy to make and such a winner. I love to serve it with roasted hazelnuts on top. Love a good crunch! Hope you love this Viennetta Ice Cream Cake as much as we do!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

One Slice Is Never Enough with This Viennetta Cake

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5 from 1 review

Print Recipe

This easy recipe for a homemade Vienetta Ice Cream Cake will be your new favorite ice cream cake recipe! Made with a tub of vanilla ice cream, a chocolate layer, and fresh whipped cream this is such a tasty dessert! Step-by-step photos teach you how to make the Viennetta Cake!

Total Time: 6 hours 30 minutes
Yield: 8-10 Slices 1x

Ingredients

Scale

1.5 Quart Vanilla Ice Cream
12oz Good Quality Chocolate, in small pieces or finely chopped
2 Tablespoons Coconut Oil
1 Batch of Stabilized Whipped Cream
Cocoa Powder for dusting

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Instructions

Set the ice cream on the counter for 5-8 minutes to soften. While softening take a 9" X 5" X 3" loaf pan and line it with plastic wrap by length and by width so that the plastic overhangs on all 4 sides, this will help you remove the cake from the pan later.
In a bain-marie or in a microwave-safe bowl add the chocolate and coconut oil and cook in 30-second increments, mixing in between to melt the chocolate. Once the chocolate is almost fully melted take it out and just mix to melt the last few pieces, set aside.
Using a large cookie scoop add three scoops of softened ice cream to the bottom of the pan, use a small angled spatula to gently spread it into an even layer. Pour some of the melted chocolate on top, just enough to make a thin layer then tilt the pan and use another small angled spatula to spread the chocolate into an even thin layer. Since this is basically a homemade magic shell it will set quite quickly so move fast. Place in the freezer for 3 minutes, or until hardened then add three more scoops of ice cream spread into an even layer then another layer of chocolate, and repeat until you finish with a layer of chocolate. Keep in mind you want to ensure the plastic wrap stays pulled up so it doesn't get stuck in the ice cream layers.
Let the ice cream cake freeze for at least 4 hours or overnight to set. Make whipped cream and set it aside. Get cocoa powder out and a small sifter and set aside so they are ready to go.
Gently invert and remove the cake using the plastic wrap and place it on a serving platter, place the chocolate side down and so the ice cream is the top layer. Then use a ribbon piping tip to pipe ribbons onto the cake, you need to work quickly as this is an ice cream cake! Use a small metal sieve to sift some cocoa powder down the middle of the cake for the iconic Viennetta look. Freeze for at least another 2 hours for the whipped cream to set.
When ready to serve use a large knife dipped in hot water to cut a slice, dip the knife in hot water and wipe dry after each cut to make sure you see all the beautiful layers. Store leftovers in a freezer-safe container in the freezer for up to a month.