No churn Bounty Vienetta Ice Cream {vegan}

Ingredients

• 320 g (11 oz)tin of coconut condensed milk
• 600 ml (2½ cups)coconut cream
• 120 g (4¼ oz)70% cocoa vegan chocolate
• About 40 g (½ cup)shaved coconut flakes or chips

Instructions

1. 1

   Chill the ingredients

   The night before making the ice cream, refrigerate the coconut cream and condensed milk.

2. 2

   Melt the chocolate

   Melt the chocolate.

3. 3

   Whisk the mixture

   Put the condensed milk and coconut cream in the bowl of a stand mixer. Whisk at medium speed until thick and creamy.

4. 4

   Layer the ice cream

   Line a small loaf tin with baking paper. Spoon one-third of the coconut mixture into the tin and spread it over the base. Drizzle one-quarter of the melted chocolate over it and scatter on one-quarter of the coconut flakes. Repeat with the remaining mixture, chocolate and flakes, finishing with the remaining chocolate and coconut. Cover the tin with cling film and refrigerate for at least 6 hours before serving.

5. 5

   Slice and serve

   Leave the ice cream at room temperature for 10 minutes before serving. Remove it from the tin and slice, or scoop it straight from the tin.

What is Bounty Vienetta ice cream?

Viennetta is a layered ice-cream dessert, while Bounty bars pair coconut with chocolate. This vegan version brings those familiar flavours together in a no-churn loaf that is layered rather than churned.

Coconut cream and coconut condensed milk make the creamy base, with melted dark chocolate and coconut flakes providing the contrasting layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 527 calories, 9g protein, 21g carbs, 53g fat.

The coconut cream and coconut condensed milk contribute much of the fat, while the condensed milk and chocolate supply carbohydrates. Protein comes in smaller amounts from the coconut ingredients and chocolate; balance a portion with fresh fruit for a contrasting, fresh side.

Choosing the coconut ingredients

Coconut cream: Chill it overnight along with the condensed milk, as the recipe directs. This helps the mixture become thick and creamy when whisked.

Coconut condensed milk: Use the specified coconut-based condensed milk rather than assuming ordinary dairy condensed milk will give the same vegan result.

Layering chocolate and coconut

Even layers: Divide the coconut mixture into thirds and the chocolate and flakes into quarters as you assemble the dessert. Aim to spread the mixture across the base of the tin before adding the toppings.

Final topping: Reserve some chocolate and flakes for the top, as well as for the layers inside. The recipe finishes with both ingredients scattered over the final coconut layer.

Getting a creamy texture

Whipping: Use a stand mixer at medium speed and stop when the coconut mixture looks thick and creamy. The recipe does not specify a whisking time, so use the texture as your cue.

Serving: Allow the dessert to stand at room temperature for 10 minutes before slicing or scooping. This gives it a little time to soften after chilling.

Timing the make-ahead steps

The hands-on preparation takes 15 minutes, but the coconut ingredients need to be chilled overnight before you start. After layering, allow at least 6 hours in the refrigerator before serving.

Plan the chilling time around when you want to serve it; the recipe relies on the long rest for the layered dessert to set.

Serving ideas

Serve slices on their own to show off the chocolate and coconut layers, or scoop portions directly from the tin. The chocolate-coconut combination also pairs well with fresh berries alongside.

Recipe notes & tips

• Chill the coconut cream and condensed milk overnight before whisking.
• Use a small loaf tin so the layers cover the base as intended.
• Melt the chocolate before assembling so it is ready to drizzle between layers.
• Divide the toppings before you start layering to leave enough for the final top.
• Let the dessert stand for 10 minutes at room temperature before serving.

Variations

• Extra coconut: Scatter additional flakes over the top for a more pronounced coconut finish.
• Chocolate shards: Use finely shaved vegan chocolate for a delicate topping.
• Chocolate choice: Try a different vegan chocolate percentage for a change in bitterness.
• Berry side: Serve with fresh berries for a fruity contrast.
• Individual portions: Layer the mixture in small containers instead of one loaf tin.

Common mistakes to avoid

• Skipping the overnight chill: The coconut ingredients may not whisk to a thick, creamy texture; refrigerate them the night before.
• Whisking too briefly: The mixture may remain loose; continue until it looks thick and creamy.
• Uneven layers: Some sections may miss the toppings; divide the mixture and toppings before assembling.
• Using all the chocolate early: The top will have none; reserve the final portion for finishing.
• Serving straight from the fridge: It may be difficult to slice; leave it at room temperature for 10 minutes first.

How to store

Keep the covered tin refrigerated, as directed in the recipe, and serve after at least 6 hours of chilling. The recipe does not specify a storage duration or reheating instructions.

Frequently asked questions