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Homemade Viennetta

Homemade Viennetta is a copycat Viennetta-style frozen dessert with elegant thin chocolate wafers alternating with pure vanilla ice cream in a loaf shape. This no-bake layered vanilla chocolate ice cream loaf is frozen until firm, then sliced to reveal the iconic rippled cross-section.
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Prep Time 30 minutes
Freezing 4 hours
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Ice cream and chocolate layers
  • 1 high-quality vanilla ice cream, softened Use 1/2 gallon for enough layers to fill a 9x5 loaf pan.
  • 8 oz dark chocolate (70%), melted and cooled to 90F Melting and cooling to about 90F helps the chocolate spread thinly without melting the ice cream.
  • 1 tbsp vegetable oil Mixed into the chocolate for flexibility so it sets into thin wafers.
  • 1 cocoa powder for dusting Dust over the top before slicing.

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line a 9x5 loaf pan with plastic wrap, leaving overhang for easy lifting. Make sure the wrap lies flat so the loaf sides release cleanly.
Start the first vanilla layer
  1. Spread a thin layer of softened vanilla ice cream in the bottom of the pan. Freeze for 20 minutes until firm to the touch.
Add the first chocolate wafer layer
  1. Pour a thin stream of melted dark chocolate over the ice cream while tilting to coat. Freeze for 5 minutes until set, then let the surface look matte and firm.
Build alternating layers
  1. Repeat the vanilla and chocolate layering process, adding thin vanilla layers then thin chocolate streams. Freeze between each layer so each chocolate layer sets before the next one is added.
Freeze to set the loaf
  1. Fold the plastic wrap over the top of the loaf pan and freeze for at least 4 hours. The finished loaf should be fully firm for clean slicing.
Finish and slice
  1. Lift the loaf out, remove the plastic wrap, and dust the top with cocoa powder. Tap off any excess so the ridged chocolate-and-cream pattern stands out.
Reveal the layered cross-section
  1. Slice using a warm knife to reveal the elegant layered cross-section. Wipe and rewarm the knife between cuts for crisp, ripple-lined slices.

Notes

Pro tip: cool the melted chocolate to about 90F before layering so it pours thin without slumping into the ice cream. For best texture, slice right after the loaf is fully frozen. Store covered in the freezer for up to 1 week (freezing yes). For a lighter option, swap in vanilla light ice cream or nonfat vanilla for fewer calories while keeping the layering method the same.