I used to LOVE Vienetta growing up. We’d have Friday night dinner at my grandparents, and then my grandma would wheel in her dessert trolley, and there would always be some sort of pie or crumble, a fruit salad and Vienetta. I still remember that lovely crack sound as it was cut and the knife cut through those wafer thin layers of chocolate. Chef’s kiss.

And with all such thjngs that I romanticise from my childhood, I decided to pass on that same feeling to my kids. As much as I love the mint chocolate Vienetta, I know that was a non-starter given that anything mint flavoured makes my kids exclaim ‘YUK! That tastes like toothpaste!’, so a ‘Snickers’ peanut butter version was my natural conclusion. Natural, quite literally as the ice cream is basically just bananas and peanut butter. With a little chocolate thrown in for that crunch.

So give this 3 ingredient, Snickers Vienetta a whirl because it’s just SO delicious! Layers of chocolate, layers of peanut butter ice cream, layers of peanut butter, what more could anyone possibly want! 😋 your friends won’t believe it was so easy, and so healthy!

Makes one loaf-sized ice cream slab

Ingredients

🔹5 large ripe bananas, sliced & frozen
🔹1/4 cup + 1/3 cup peanut butter
🔹100g dark chocolate

Pre-freeze the sliced bananas, then blend them with the peanut butter until you have a smooth soft serve consistency.

Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, stirring gently.

Spread a layer of the ice cream mixture in the bottom of a lined loaf tin or mould. Add a layer of peanut butter (about 2 tbsp) and gently spread it on top, then repeat with a thin layer of melted chocolate. Wait a minute or so for the chocolate to start to set.

Repeat the layers, ending with a layer of chocolate on top. Place the assembled Vienetta in the freezer for at least 2 hours or until firm, then remove it from the loaf pan using the parchment paper. Slice into pieces and serve immediately.

Love, Mrs H xx