No churn Bounty Vienetta Ice Cream {vegan}
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5.0
3 reviews
Excellent
No churn Bounty Vienetta Ice Cream {vegan}
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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.
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Ingredients
- 320 g tin coconut condensed milk (11oz)
- 600 ml coconut cream (2 ½ cups)
- 120 g 70% cocoa vegan chocolate (4 ¼ oz)
- ½ cup shaved coconut flakes/chips
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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 ⅓ 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 ¼ of the chocolate over the ice cream. Scatter with ¼ 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
- 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
- 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 ¼ oz) and swirl ¼ 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!!!
- Another delicious option is to up the chocolate quantity to 150g (5 ¼ oz) and swirl ¼ 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 Information
Show Details
Calories
527kcal
(26%)
Carbohydrates
21g
(7%)
Protein
9g
(18%)
Fat
53g
(82%)
Saturated Fat
46g
(230%)
Sodium
17mg
(1%)
Potassium
785mg
(22%)
Fiber
9g
(36%)
Vitamin C
3.3mg
(4%)
Calcium
48mg
(5%)
Iron
7.1mg
(39%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 527 kcal
% Daily Value*
| Calories | 527kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 53g | 82% |
| Saturated Fat | 46g | 230% |
| Sodium | 17mg | 1% |
| Potassium | 785mg | 17% |
| Fiber | 9g | 36% |
| Vitamin C | 3.3mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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