Viennetta Recipe
A tiramisu-inspired ice cream cake, reminiscent of a classic Viennetta, is layered with store-bought vanilla and coffee ice creams, magic shell, and mascarpone cream, then dusted with cocoa powder.
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Instructions
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Start boiling about 2 inches of water in a small pot.
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Melt chocolate chunks in a medium bowl placed over the boiling water (ensure the bowl does not touch water), then remove from heat and whisk in coconut oil and salt; set aside.
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Soften 14 ounces of coffee ice cream for 5-8 minutes.
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Line a 1-pound loaf pan with plastic wrap or parchment, ensuring overhang on the sides.
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Scoop all softened coffee ice cream into the pan to form a 1-inch layer; smooth evenly and freeze for at least 2 hours.
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Soften vanilla ice cream for 5-8 minutes.
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Remove the loaf pan from the freezer, drizzle magic shell over the coffee ice cream layer, and spread it into a thin layer.
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Add the vanilla ice cream over the magic shell, smooth it, and freeze for at least 2 hours.
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Soften the remaining coffee ice cream for 5-8 minutes.
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Remove the loaf pan, drizzle magic shell over the vanilla ice cream layer, and spread it into a thin layer.
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Add the remaining coffee ice cream over the magic shell, smooth it evenly, and freeze for at least 2 hours.
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While the ice cream cake freezes, whip mascarpone, confectioners' sugar, and vanilla until smooth.
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Slowly add heavy cream while continuing to whisk until stiff peaks form.
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Fill a pastry bag fitted with a ribbon tip with the mascarpone cream.
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Unmold the frozen ice cream cake onto a platter by flipping the pan and removing its lining.
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Pipe horizontal ribbons of mascarpone cream across the top of the cake.
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Dust the top with cocoa powder using a fine-mesh sieve, then freeze until ready to serve.
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To serve, heat a knife under hot water for clean slices.