Mini Viennetta Ice Cream Cake Recipe

Does anyone else remember those delicious Viennetta ice cream cakes from the 90s?  



When the HUBS and I were in Switzerland we saw them on the menu of a cafe that we were at so we ordered one.  The HUBS had never had one before.  Even after 15+ years, its still SO good.  The flaky chocolate, impeccably light whipped ice cream and all the ripples.  Yum-my!  

And then a couple weeks ago I randomly came across this video on how the cakes are made:

I felt inspired to try creating mini personal sized versions of these with some minor modifications.  I wanted to add a more substantial base layer.  Now let me go ahead and say mine looks nothing like the real thing.  I attempted using decorator's cones to create the ripples, but it was a fail, so instead I made them Jackson Pollick inspired haha.  Gotta roll with the punches right?


INGREDIENTS (MAKES 6 MINI CAKES - 3 Heath & 3 Mint Oreo)

  1. 2/3 C vanilla ice cream
  2. 2/3 C cool whip
  3. 1/2 c melting chocolate
  4. 1/2 tsp vanilla extract
  5. mint oreo truffles
  6. 4 honey graham crackers, blended to a powder
  7. 2 tbs butter
  8. 1/2 heath bar, crushed


  1. Melt the butter.
  2. Add 1/2 of the crushed health bar.  Melt completely on LOW heat.  Always use low heat when melting chocolate (otherwise it'll burn).
  3. Add the graham cracker and mix until it creates the base of the cakes.  Divide evenly amongst the 3 molds.
  4. Blend the mint oreo truffles and divide evenly amongst the remaining 3 molds.
  5. Freeze for 30 minutes.
  6. While the bases are freezing, fold the ice cream and cool whip together.  Set aside in the freezer.
  7. Melt the chocolate and add the vanilla extract.  
  8. Remove bases in the mold from the freezer.  Add a layer of ice cream/cool whip and then drizzle some chocolate.  Repeat for one more layer.  Garnish with crushed heath bar.  Freeze until serving.
Mini Viennetta Cake Recipe Charisma Shah
Mini Viennetta Cake Recipe Charisma Shah
Mini Viennetta Cake Recipe Charisma Shah