Mint Viennetta Ice Cream

an image of a sliced Mint Viennetta Ice Cream on a white platter topped with peppermint crisp and chocolate shards

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Get ready for a delightful homemade treat with Mint Viennetta Ice Cream! This special ice cream combines the creamy goodness of no-churn ice cream with the yummy crunch of thin, dark chocolate layers. It’s sure to be your new favorite homemade ice cream!


Units Scale

Ingredients for Mint Ice Cream

  • 750 ml whipping cream
  • 300 ml sweetened condensed milk
  • 1 teaspoon peppermint & Mint extract OR Vanilla extract
  • 3 teaspoons of Wilton green food color powder (Code 11410) or any food color paste but it’s optional

Chocolate Layers

  • 1/4 cup chocolate melted

Chocolate Decoration


Chocolate Layers

  1. First, melt the chocolate in a microwave-safe bowl
  2. Heat it in 15-20 second increments, stirring in between, until fully melted.
  3. Spread out a large sheet of parchment paper on a baking tray and spoon the melted chocolate onto the parchment paper.
  4. Using a rolling pin, place a second sheet over the soft chocolate and spread it into a thin, even layer.
  5. Place it in the fridge or freezer and allow the chocolate to cool and harden.
  6. Once completely set, break it into thin, irregular pieces to use as layers in your Viennetta Ice Cream.

How to make the Mint Ice Cream

  1. In a large (cold) mixing bowl, add the cold cream, sweetened condensed milk, and peppermint & Mint extract/vanilla essence.
  2. It’s best to use an electric mixer. 
  3. Beat the mixture on medium-high speed until it thickens, and stiff peaks form.
  4. Do not overwhip.
  5. If you have a silicone loaf pan, spread a thin layer of the whipped cream mixture to create the first layer.
  6. Now add a layer of the chocolate shards on top of the cream.
  7. Continue with cream and chocolate shards and fill the pan.
  8. You can create as many layers as you wish.
  9. If you do not have a silicon pan, and you use a regular loaf pan, first cover the inside with clingwrap or any plastic wrap (with an overhang) before you start layering as this will help and make it easier to remove it once frozen.
  10. Cover the pan with plastic wrap place the pan in the freezer and let it freeze for at least 6-8 hours, or until the Viennetta is firm.

Chocolate Decoration

  1. Mix the chocolate and coconut oil and melt it in the microwave for 20-30 second increments.  Mix until all melted.
  2. As with the shards, place about ¼ to ½ on parchment paper, and lightly press the top parchment cover down.  Place it on a baking sheet in the freezer to set it faster.  Before fully set and hard, use any flat type of scraping utensil to form chocolate curls.
  3. Cut the peppermint crisp into pieces.
  4. Drizzle some of the melted chocolate over the edges to form chocolate dripping down the side of the ice cream and then drizzle a thin stream in whatever pattern over the top.
  5. While still wet add the peppermint crisp for it to stick to the soft chocolate and then decorate with chocolate curls.
  6. When ready to serve, remove the Viennetta from the freezer and let it sit on the counter for a few minutes before serving as it will help and make it easier to slice. Use a knife to cut into slices, and serve the creamy, crunchy, and delicious Peppermint & Mint extract Viennetta Ice Cream.


Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried  and Tested Recipes from Home ChefsSA Tasty Recipes – Saffas  Daily Recipes and EsmeSalon Homemade Recipes 

Recipe credit:  Cupcake Savvys Kitchen but hugely modified to suit our taste and what we remember from many years ago. 


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