This easy no churn recipe for a decadent Bounty Viennetta Ice Cream is much better than the classic shop-bought dessert. Vegan and dairy free this ice cream is just like the love child of Bounty Bars and Vienetta Ice Cream.
My brother and I didn’t agree on much growing up. Like most siblings, we seemed to disagree for the sake of it.
There was one thing we did agree on, though, and it was our mutual love of Vienetta ice cream.
It was one of those rare, special occasion treats that Mum would occasionally buy when we had guests coming over to dinner.
If you’ve never experienced Vienetta ice cream, it is an ice cream cake consisting of alternate layers of creamy ice cream and chocolate. I loved the contrast of the soft creamy vanilla ice cream to the firm chocolate that I’d relish cracking with my spoon.
My Bounty Vienetta Ice Cream has all the hallmarks of the original Vienetta but is super simple to put together. This no churn ice cream (ie doesn’t require an ice cream maker) and is 100% dairy free and vegan. It is just like the love child of Bounty Bars and Vienetta Ice Cream. If you love both then you’ll love this!!!
With layers of creamy coconut ice cream and 70% cocoa chocolate, it is just like the love child of Bounty Bars and Vienetta Ice Cream. If you love both then you’ll love this!!!
While you could simply scoop my Bounty Vienetta Ice Cream and serve it as a regular ice cream, it is a fabulous dinner party dessert. Simply remove it from the tin and place it on a chopping board ready to slice and serve to your guests.
It’s decadent, indulgent, creamy and utterly lick the bowl delicious.
This super simple no churn vegan ice cream tastes like the love child of Bounty bars and Vienetta ice cream. Slice and serve for a decadent dinner party dessert.
15 minPrep Time
15 minTotal Time
- 320g (11oz) tin coconut condensed milk (I used Pandaroo brand)
- 600mls (2 1/2 cups) coconut cream
- 120g (4 1/4 oz) 70% cocoa vegan chocolate
- 1/2 cup shaved coconut flakes (chips)
- The night before you plan to make the ice cream refrigerate the coconut cream and condensed milk.
- Melt the chocolate.
- Place the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at a medium speed until thick and creamy.
- Line a small loaf tin with baking paper. Scoop 1/3 of the coconut mixture into the bottom of the loaf tin and spread to cover the base of the tin. Use a spoon to drizzle 1/4 of the chocolate over the ice cream. Scatter with 1/4 of the coconut flakes. Repeat for the remaining layers. Finally top with the remaining chocolate and coconut flakes. Place cling film over the top of the tin and refrigerate for a minimum of 6 hours before serving.
- Before serving let the ice cream sit at room temperature for 10 minutes. Remove from the tin and slice to serve or simply scoop from the tin.
1. I used Pandaroo Coconut Condensed Milk. You can find this in the Asian food section at Woolworths supermarkets here in Australia. You can also find Coconut Condensed Milk on Amazon here
2. For a thicker creamier ice cream you have two options. The first option is to only use the firm cream from the chilled tin of coconut cream, leaving the coconut water for use in smoothies. The other option is to use the whole tin and add the contents of a 50g packet of coconut milk powder. I've tried both methods. The coconut milk powder method produces a very rich ice cream which, while delicious, I found a little too rich for my taste.
3. Another delicious option is to up the chocolate quantity to 150g (5 1/4 oz) and swirl 1/4 of the chocolate through the whipped coconut cream before layering.
4. This ice cream is best eaten in under a week. If you are anything like me you won't find that a problem!!!
Have you tried this recipe?