Vegan Coffee Viennetta Ice Cream
INGREDIENTS
For the Thin Chocolate Sheets:
- 100 g Vegan dark cooking chocolate
For the Creams:
- 500 ml Plant cream for whipping (used Alpro Whipping Soya)
- 3 tbsp Agave syrup
- 1 tsp Instant coffee
- Salt, to taste
INSTRUCTIONS
For the Thin Chocolate Sheets:
- 1 Melt the chocolate over a bain-marie or in the microwave, stirring every 20 seconds so it doesn’t burn.
- 2 Place a sheet of baking paper on a flat surface.
- 3 Pour a small amount of melted chocolate onto the paper and spread with a spatula, creating a very thin layer about 1 mm thick.
- 4 Make several chocolate sheets roughly the size of the mould you’ll use – they don’t need to be perfect.
- 5 Refrigerate for 5–10 minutes until the chocolate is completely hard.
- 6 Carefully lift the sheets from the paper and, if needed, break or cut them to fit the mould.
For the Creams:
- 1 Put the plant cream, well chilled, into a bowl.
- 2 Whisk with an electric mixer until firm and creamy.
- 3 Add the agave syrup and a pinch of salt and whisk briefly to combine.
- 4 Divide the cream into two equal parts.
- 5 Into one part, add the instant coffee and fold gently until evenly incorporated.
For Assembly:
- 1 Line an English cake tin with baking paper, leaving some overhang to help unmoulding.
- 2 Spread a thin chocolate layer on the base, let it set, then add a layer of the neutral cream.
- 3 Place a thin chocolate sheet on top.
- 4 Add a layer of coffee cream.
- 5 Place another thin chocolate sheet.
- 6 Add another layer of neutral cream.
- 7 Continue alternating: neutral cream → chocolate → coffee cream → chocolate → neutral cream → chocolate → coffee cream, finishing with a final cream layer.
- 8 Smooth the surface, cover and freeze for at least 6 hours, preferably overnight.
