The hottest days make you crave fresh snacks and ice cream cakes. But how many times have we had to give it up due to body weight problems or intolerances? So, here we propose the reinterpretation of one of the most famous ice cream cakes, the Viennetta, made with simple and healthy ingredients, such as dried fruit, dark chocolate, dates and bitter cocoa. You can choose the ice cream to use according to your preferences, normal or vegan, and here is a dessert that, we are sure, will not survive the afternoon, it is so delicious. Plus, it's only made with ingredients that you have full control over. And we just have to wish everyone Enjoy your snack!
1 kg of vanilla ice cream, I used vegan ice cream
300 grams of dark chocolate
3 tablespoons of milk, I used almond milk
150 grams of dried fruit (hazelnuts, cashews, almonds)
200 grams of dry biscuits without butter
4 tablespoons of yogurt, I used soy yogurt
10 pitted dates
2 tablespoons of unsweetened cocoa
Keep the ice cream out of the freezer to let it soften. In the meantime, melt 250 grams of dark chocolate with 3 tablespoons of milk in a double boiler. Then get a sheet of baking paper and cut out 2 strips of the size of the rectangular mold for pound cake that you will then use to make the ice cream cake. With the help of a brush, spread the chocolate on the strips and place them in the freezer for 15-20 minutes, then take them back and remove the baking paper, gently, keep the chocolate strips aside in the refrigerator. Blend the dry biscuits, cocoa, yogurt and dates together. Add 20 grams of dark chocolate melted in a double boiler. Separately, chop the dried fruit coarsely. In a bowl incorporate the dried fruit into the ice cream, mix with a spatula. Take the cake mold and create a first layer of biscuits and cocoa, trying to compact it well, using the back of a spoon and your fingers. Then distribute a layer of ice cream and dried fruit, level. Then arrange a strip of crunchy chocolate, then more ice cream and another strip of crunchy chocolate, finally complete with a last layer of ice cream. Place in the freezer for 2-3 hours, then take the cake back, turn it upside down on a serving dish. Melt the remaining dark chocolate and use to decorate the surface of the Viennetta. Top with a little chopped dried fruit and serve.