Who else used to love a Vienetta? On Friday nights when I was younger, we’d go to my grandparents for dinner, and my grandma would always bring out some kind of dessert, a fruit salad and a Vienetta. It might be considered a little bit 90’s, but you’ve got to admit that the idea is pretty genius. The creamy ice cream, combined with wafer-thin layers or crunchy crispy chocolate just adds a whole extra level of deliciousness.
Recently we had Mr H’s family over to celebrate his birthday, and usually at their family functions there’s a cake (or seven), a fruit salad and a couple of tubs of Ben and Jerrys. But I wanted to make something a little more Mrs H friendly, and I thought it was about time the classic Vienetta had a revival. I had no idea when I set out to make this 1) just how tasty and 2) just how incredibly easy it would be. And just four ingredients, so works out a whole lot cheaper than a tub of Ben and Jerrys!
- 5 ripe bananas, sliced and frozen
- 3 tbsp cacao powder
For the chocolate
- 1/2 cup coconut oil, melted
- 3 tbsp maple syrup
- 4 tbsp cacao powder
To make the ice cream, add the bananas and cacao powder into a high speed blender or food processor and whizz until they reach a smooth, creamy consistency, like soft-serve ice cream.
Add the chocolate ingredients to a bowl and mix well. In a loaf tin (I use a silicone one but if not then just line it with paper so you can get it out) start with a thin layer of ice cream and smooth it out so it covers the base evenly, about 1cm thick. Then pour a thin layer of chocolate on top so that it just covers the ice cream. It should set quickly due to the ice cream being cold, so after it has repeat the process again and continue around 4-5 times until you have used both all up. If you like you can use a piping bag to pipe any extra ice cream on top in a pattern and top with chopped toasted hazelnuts or grated raw chocolate. Store in the freezer and remove about half an hour before serving.
Love, Mrs H xx