Vegan Viennetta (Vanilla Icebox Cake with Chocolate)

When we were kids, Viennetta was one of our most beloved ice creams The wavy, creamy ice cream with thin layers of crunchy chocolate was something we wished for at every summer and birthday party. This is also why we were so impressed when we saw a Youtube video of how Viennetta is made in factories for the first time. We could watch this video for hours!

So we knew that sooner or later, we wanted to have a try at homemade vegan Viennetta as the bought version is neither vegan nor sustainable or climate-friendly. The most difficult part of our plan was probably shaping these perfect waves of ice cream in between. Therefore, we preferred to keep it simple and focus on the taste and feel. So we simply prepared the icebox cake in a loaf pan with several layers of ice cream and chocolate. You can easily do this at home, best case with the help of a piping bag.

To get a particularly creamy ice cream layer, we mixed the vegan vanilla ice cream from LUVE with vegan whipped cream. Like all LUVE products, their ice cream is made from local lupines (from Mecklenburg-Vorpommern in Germany) and thus supports regional agriculture. The ice cream from Luve does not contain any artificial flavors, artificial colorings, or artificial flavor enhancers. In addition, the packaging is 100% biodegradable! You can find the products of LUVE e.g., at EDEKA, real, Kaufland, Aldi Nord, Veganz, or at delivery services.

R480 Vegan Viennetta
R480 Vegan Viennetta
R480 Vegan Viennetta

Vegan Viennetta (Vanilla Icebox Cake with Chocolate)

30 minutes (+120 min. freezing time)
12 servings


  • 200 g (7 oz) dark chocolate
  • 200 ml (1 cup) vegan whippable heavy cream
  • 8 g (1 tsp) whipped cream stabilizer
  • 450 ml (16 oz/1 pint) vegan vanilla ice cream (e.g., by LUVE)

For garnish

  • 1 tbsp unsweetened cocoa powder


  1. Melt dark chocolate in a heatproof bowl over a pot of simmering water.
  2. In the meantime line a loaf pan with parchment paper
  3. Add vegan heavy cream and whipped cream stabilizer to a large bowl. Beat until stiff.
  4. Remove molten chocolate from the heat and let cool down for approx. 10 minutes, stirring regularly. Transfer the chocolate into a piping bag with a flat decorating tip, which will allow you to apply really thin layers of the chocolate.

Tip: If you don't have a piping bag, you could also spread the molten chocolate in a very thin layer on parchment paper or a silicone mat. For this, it's best to measure out the loaf pan you're using and to only spread the chocolate as wide and long as the pan is. As soon as the chocolate layer is dried, you can carefully transfer the chocolate layers on top of the ice cream layer.

  1. In the meantime, remove vegan ice cream from the freezer and let it thaw for approx. 5-10 minutes.

  2. Afterward, add the vanilla ice cream to the bowl of whipped cream. Use a hand mixer with beaters to beat both into a fluffy, smooth mixture.

  3. Spread a layer of approx. 3-4 tbsp pf the vanilla-cream mixture into the lined loaf pan. Cover with a very thin layer of the molten chocolate. Then repeat the layers until ice cream and chocolate are used up, but end with a layer of ice cream.

  4. Freeze overnight.

  5. Before serving, remove the icebox cake from the loaf pan and dust with cocoa powder. Cut into slices and enjoy.

R480 Vegan Viennetta
R480 Vegan Viennetta
R480 Vegan Viennetta

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