Coconut and chocolate homemade ‘Viennetta’ Coconut and chocolate homemade ‘Viennetta’

Grab a spoon and indulge in this version of a celebrated dessert, with layers of creamy coconut ice cream and decadent chocolate pieces.


Makes 1


30 minutes, plus freezing



  • 150g 50–70% dark chocolate, melted and cooled, plus extra to grate
  • 1L vanilla ice cream, softened at room temperature
  • ½ cup coconut cream
  • ½ cup desiccated coconut
  • 300ml thickened cream
  • ¼ cup icing sugar
  • Coconut flakes, to serve (optional)


Line the base and sides of a 1.25L loaf pan with baking paper, so it comes up the sides (this will make it easier to remove the ice cream).
Use the loaf pan as a stencil and draw four rectangles on baking paper. If your loaf pan is angled, use the narrower side as your stencil. Place the four rectangles on baking trays that will fit in your freezer. Divide the melted chocolate between the four stencils, placing it in the centre of each and spread the chocolate using a spoon or spatula. Stay within the lines and spread to achieve an even surface. Place trays in the freezer and freeze until solid.
For the coconut ice cream, combine the ice cream, coconut cream and desiccated coconut and a pinch of salt. Add some of the mixture to the bottom of the loaf pan (about one-fifth).
Remove chocolate pieces from the freezer, trim and remove baking paper. Place one rectangle on top of the ice cream mixture, followed by another one-fifth ice cream mixture. Repeat the layering, finishing with more ice-cream mixture. Freeze overnight.
A few hours before serving, use the overhanging baking paper to carefully invert the tin onto a tray. Whip the thickened cream with icing sugar and pipe on the top then freeze until ready to serve.
Serve with grated chocolate on top and coconut flakes. Slice with a hot knife for ease.

Originally published in The Costco Connection, May/Jun 2024. Pick up the latest copy at your local warehouse or read it online.