Homemade vegan Vienetta ice cream cake recipe
Simple no-churn ice cream cake with thin crispy chocolate layers. So easy and oh so deliciuos!I use Alpro Airy Creamy. Other vegetable whipping creams may or may not yield a slightly crystalized ice cream due to a lower fat content in the cream. Following the recipe there should be absolutely no crystals in your Vienetta.
Servings 1 Loaf pan of nostalgic flashback
Equipment
- One 6 cup loaf pan (or 1.5 Litres)
Ingredienser
- 1 cup (250 ml) whipping cream250 I use Alpro Airy & Creamy
- 150 gr icing/confectioners sugar
- 1/2 tsp vanilla sugar or extract
- 1/2 cup + 2 tbs of aquafaba
The chocolate layers, either
A) Buy chocolate thins
- 1 pack pålægschokolade see buying options above
B) Make your own
- Make a batch of homemade chocolate thins follow tips in the blog post
C) Make magic shell (or buy it)
- 3/4 cup (120 gr) dark chocolate chopped or chips about 4 oz
- 2 tbsp neutral coconut oil
Sådan gør du
Start by getting all the small details ready so that you pretty quickly can throw the ingredients together and get it in the freezer:
- Line your loaf pan with baking paper and make sure there's room in the freezer. Measure your aquafaba. Measure or/and make your sugar, sift it if its very lumpy. Melt your chocolate if using liquid: Chop dark chocolate rather fine and melt it Baine Marie (aka water bath). Mix in the coconut oil. Store it just above room temperature so it doesn't solidify until you need it in the recipe.... or have your bought palaegschokolade or chocolate thins ready-made. Make sure your whipping cream is chilled and pour it in a large bowl (narrow is better than very wide). And get your beaters out. Now you are ready:
The ice cream
- If you are using vanilla extract you can add it to your aquafaba and whip them together. (If using vanilla sugar (powder) you need to add it to your whipping cream instead). Whip your aquafaba. When the aquafaba is stiff - not wobbling around when you gently shake the bowl - it is ready for some sugar.Start adding the sugar 1 tablespoon at a time while whipping untill all sugar is dissolved. The final meringue mass should be glossy, fluffy and thick but still pour-able. You don't want it as stiff as for meringues. (See GIF above for reference).Now quickly wipe your beaters clean and whip the whipping cream (with vanilla powder if not using vanilla extract in step 1).Now stir the whipped cream with your spatula once to loosen it and pour the meringue on top. Fold them together using your spatula: Cut down the middle and fold it over. Twist your bowl and repeat until it looks like a uniform mass. We want them mixed but we also don't want to get rid of all the fluffiness.
- If using homemade chocolate thins or pålaegschocolate
- Scoop some of the ice cream mass into your loaf pan. It should be about 1 inch in heigtht. Even it out a bit and aim for it to be somewhere between 1/2 or 1 inch in height before adding a single layer chocolate thins. Press the chocoate down gently. Scoop over the next layer of ice cream making sure you get ice cream into all the corners and edges.
- If using liquid chocolate.
- Scoop some ice cream mass into your loaf pan, about 1 inch in heigtht. Even it out so it forms a pretty flat surface and make sure the edges go up just a little bit so the chocolate won't pour down the sides. Now take 2 tablespoons of chocolate and distribute it quickly over the ice cream. Remember, it doesn't need to be perfect just even it out a bit.Drop 2-3 scoops of ice cream on top of the liquid chocolate layer and gently even it out to make another flat layer without stirring too much into it as you might mess up the chocolate layer underneath.
Continue layering
- Continue with the rest of the ice cream and chocolate layer by layer. Make sure your last layer is ice cream. Hopefully you will have just a tiny bit excess ice cream so that you can scrape off the bottom to even it out perfectly.
Freeze
- Put the loaf pan in the freezer and let it sit for preferably 24 hours at which point it should be firm enough.
Decorate
- It's pretty light in texture, so it will melt quicker than ordinary ice cream. Therefore: Leave it in the freezer until you have all of you decoration stuf ready. Take it out just before serving to decorate (see tips regarding decorations further up in the blog post).Turn the loaf pan upside down on your serving tray and gently remove the pan. Gently remove the wax paper and there's your Vienetta! Decorate as suggested.Serve and rejoice!
