Homemade Viennetta Ice Cream

By on May 20, 2013

Homemade Viennetta

Warning: Mass rambling about eighties up top of this post, ice cream below. Choose your poison :)

  • 1.5 – 1.75 quarts good quality vanilla ice cream (your favorite)
  • 1 bottle chocolate magic shell
  • 1 bottle butterscotch magic shell*
  • 1 hair pick, brand new, labeled for kitchen use only
  • Waxed paper
  • Loaf Pan


  1. Soften ice cream slightly by allowing to sit out for 5-10 minutes but no longer.
  2. Line loaf pan with waxed paper pieces that are long enough to hang over the sides.
  3. Spread 1/3 of ice cream in bottom of loaf pan. Make grooves in it with the pick. Squirt chocolate magic shell over top, just enough to cover. Allow to sit for one minute to harden.
  4. Repeat process using butterscotch magic shell as topping on second layer and then repeat once more, ending with just a drizzling of chocolate magic shell on top.
  5. Immediately cover with aluminum foil and place in freezer until frozen solid.
  6. To serve, remove loaf pan and allow to sit for five minutes. Grab both sides of waxed paper and pull loaf out of pan. Discard waxed paper and place loaf on platter. Carefully cut and then serve.

*The original Viennetta did not have butterscotch so go with 2 bottles of chocolate if you want to be more in line with that.

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