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Home » Vegan Desserts » No churn Bounty Vienetta Ice Cream {vegan}

No churn Bounty Vienetta Ice Cream {vegan}

Published: Aug 22, 2016 · Updated: Aug 25, 2020 · This post may contain affiliate links.

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No churn Bounty Vienetta Ice Cream
No churn Bounty Vienetta Ice Cream
No churn Bounty Vienetta Ice Cream
No churn Bounty Vienetta Ice Cream
No churn Bounty Vienetta Ice Cream
Bounty vienetta ice cream
No churn Bounty Vienetta Ice Cream vegan
No churn Bounty Vienetta Ice Cream vegan
No churn Bounty Vienetta Ice Cream vegan
No churn Bounty Vienetta Ice Cream vegan
No churn Bounty Vienetta Ice Cream vegan
No churn Bounty Vienetta Ice Cream vegan

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.

This Bounty Vienetta Ice Cream is the love child of Bounty Bars and Vienetta Ice Cream. This no churn vegan and dairy free recipe is super easy and sure to impress your dinner party guests.

There is one single dessert that stands out in my mind when I think of my childhood – and that is Vienetta ice cream.

It was one of those rare, special occasion treats that we 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. (Kind of like this Magic Shell!)

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 (i.e. doesn’t require an ice cream maker) and is 100% dairy free and vegan.

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!!!

This Bounty Vienetta Ice Cream is the love child of Bounty Bars and Vienetta Ice Cream. This no churn vegan and dairy free recipe is super easy and sure to impress your dinner party guests.

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 Bounty Vienetta Ice Cream is the love child of Bounty Bars and Vienetta Ice Cream. This no churn vegan and dairy free recipe is super easy and sure to impress your dinner party guests.

More Ice Cream Recipes:

And if you love this vienetta ice cream, be sure to check out these other homemade ice cream recipes:

  • Vegan Strawberry Ice Cream
  • Caramelized White Chocolate Ice Cream
  • Birthday Cake Ice Cream
No churn Bounty Vienetta Ice Cream vegan

No churn Bounty Vienetta Ice Cream {vegan}

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.
5 from 4 votes
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Course: Dessert
Cuisine: Dessert
Keyword: Bounty Viennetta Ice Cream
Prep Time: 15 minutes
Total Time: 15 minutes
Calories: 527kcal
Author: Delicious Everyday
6 servings

Ingredients

  • 320 g tin coconut condensed milk (11oz)
  • 600 ml coconut cream (2 1/2 cups)
  • 120 g 70% cocoa vegan chocolate (4 1/4 oz)
  • 1/2 cup shaved coconut flakes/chips
US Customary – Metric

Instructions

  • 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.

Notes

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!!!
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!!!

Nutrition

Calories: 527kcal | Carbohydrates: 21g | Protein: 9g | Fat: 53g | Saturated Fat: 46g | Sodium: 17mg | Potassium: 785mg | Fiber: 9g | Vitamin C: 3.3mg | Calcium: 48mg | Iron: 7.1mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

Have you tried this recipe?

I love to see your creations on Instagram, Facebook, & Twitter! If you make this recipe, snap a pic and hashtag it #deliciouseveryday.

This Bounty Vienetta Ice Cream is the love child of Bounty Bars and Vienetta Ice Cream. This no churn vegan and dairy free recipe is super easy and sure to impress your dinner party guests.
11.3Kshares

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Reader Interactions

Comments

  1. joe says

    December 21, 2018 at 7:31 am

    The toolkit won’t download!!!!

    Reply
    • Nicole says

      December 23, 2018 at 8:10 am

      Did you receive the email with the download link? If you are still having trouble, please send me an email at [email protected] and I will send you the toolkit directly. Thanks!

      Reply
  2. Bronwen says

    October 04, 2018 at 4:59 pm

    5 stars
    What suggestions do you have that would accompany this magnificent treat to make up a Christmas Day dessert smorgasbord please ?

    Reply
    • Nicole says

      October 11, 2018 at 3:51 pm

      Great question! Some of my favorite holiday desserts:
      Holly Christmas Cupcakes
      Candy Cane Cake
      Eggnog Truffles
      Vanilla Pots de Creme
      Christmas Wreath Cookies
      Hope you find some things you like there!

      Reply
  3. THE HUNGRY MUM says

    September 05, 2016 at 12:39 pm

    what a stunning dessert! Vienettas were great but yours looks so much more delish!

    Reply
  4. Maryanne | the little epicurean says

    August 23, 2016 at 1:52 pm

    I miss Vienetta ice cream! They were one of my favorite treats from childhood. Sometimes I still look for them in the freezer section hoping to find one.

    Reply
    • Nicole @ Delicious Everyday says

      August 23, 2016 at 7:38 pm

      Vienetta’s can be hard to come by. Hopefully, this might satisfy any cravings you might have until then 😀

      Reply
  5. Tamara says

    August 23, 2016 at 12:03 am

    I totally understand why your brother and you were able to agree on a dessert like this one! I have never heard of a vienetta ice cream, but it looks and sounds scrumptious! I can’t wait to try it… Would cream of coconut be like the coconut condensed milk? I used one in my avocado sorbet.

    Reply
    • Nicole @ Delicious Everyday says

      August 23, 2016 at 7:29 am

      I think Vienetta might have been an Australian thing. You can still buy them now, and while I could still eat dairy, we bought one a while ago and it was good but much sweeter than I remember.

      Anyway, on to your question about coconut condensed milk. Coconut condensed milk is where coconut milk is cooked to evaporate some of the water and then sugar is added to sweeten and reduce it into a sticky liquid. You can easily make it yourself and you can find plenty of recipes on the internet. Some people use sugar, others honey or maple syrup.

      Reply
      • Tamara says

        August 23, 2016 at 11:55 am

        Thanks for your quick response! I will definitely give it a try.

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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