Dirty dancing in the 80’s skinny jeans and wanting even more? Check out this Viennetta recipe for the coolest dessert roll!

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

¾ cup / 125g Dark chocolate
4 medium / 120g Egg whites
2 cups / 500g Whipping cream
3 tablespoons / 60g Honey or sweetener of choice
1 teaspoon / 5g Vanilla extract
¾ cup / 100g Roughly chopped nuts (optional)

How to make Viennetta

Divide chocolate into 4 and melt 3 parts.
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 honey or sweetener of choice 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.
Gently mix whipped cream and egg whites until it incorporates well.
In case of sticky baking forms we need to cover them 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 4th part of chocolate. 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:

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Easy Homemade Viennetta Recipe

Dirty dancing in the 80's skinny jeans and wanting even more? Check out this Viennetta recipe for the coolest dessert roll!

Course Dessert

Cuisine Gluten free, Low carb recipe, Sugar free recipe

Prep Time 30

Total Time 30

Equipment

1 8½" x 3" / 22cm x 8cm Tray to fill the ice cream in

Ingredients

¾ cup Dark chocolate with stevia like this
4 medium Egg whites
2 cups Whipping cream
3 tablespoons Honey or sweetener of choice
1 teaspoon Vanilla extract
¾ cup Roughly chopped nuts optional

Instructions

Divide chocolate into 4 and melt 3 parts.
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 honey or sweetener of choice 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.
Gently mix whipped cream and egg whites until it incorporates well.
In case of sticky baking forms we need to cover them 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 the viennetta into the freezer for at least 3 – 4 hours.
Melt the 4th part of chocolate. 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.)