Golden & Peanut Butter Oreo Vienetta Ice Cream Recipe

Parts of the recipe are inspired by www.mylittleitaliankitchen.com

Table of Contents

Serves:

8 – 12 people

Break up the 150g of 70% dark chocolate into little pieces and place in a bowl over simmering hot water (the water shouldn’t touch the bowl)
Grab some cling film or tin foil and measure 3 rectangles the same size as your loaf tin and score on the cling film or tin foil. Make sure the 3 rectangles are spaced apart and not touching. In hindsight, it would be wise to add a freezable tray underneath before you start the next step.

Pour the melted chocolate inside the rectangles. This part is a little tricky, so you may want to use an object with a straight side to help you with the lines.
Place the tray in the freezer
Cover the loaf tin with cling film. This part is also quite tricky as you want to minimise creases. I would start with trying to flatten the long sides first and then the shorter sides, guiding the excess cling film to the corners of the loaf tin.

In a large bowl, whip the fresh double cream until they form soft peaks. Add a tablespoon of Natvia Icing Sugar towards the end of the whipping process. Be sure to keep the whipping at a medium to low speed. Whipping at a fast speed could result in overwhipped cream.

In another medium-sized bowl add the 4 egg whites with a pinch of salt and whip until they form soft peaks also. The same rule applies for whipping egg whites. Keep it low to medium and ensure the bowl is bone dry before starting. Water is the enemy and you will find that your egg whites will stay runny. Even a trace of egg yolk will do this too, so keep your egg whites clean!
Carefully fold the whipped egg whites into the whipped double cream with a spatula, in a ‘figure of 8’ motion.
Carefully add another tablespoon of Natvia Icing Sugar to the mix. Be careful not to rush this process as stirring the mixture will cause the air bubbles to escape and this could result in runnier, less fluffy cream.

Take your chocolate rectangles out of the freezer and carefully take out one of the rectangles. Add the layer to the bottom of the loaf tin

Repeat the process, instead adding a layer of Peanut Butter Oreos to the mix. Finish with cream on the top of the loaf tin.

Place in the tin in the freezer for a minimum of 4 hours.
Crumble a few of the Golden Oreo biscuits and the Peanut Butter Oreo biscuits in a bowl.
Heat up the 50g of dark chocolate in the same way as you did with the other chocolate, i.e. in a bowl over simmering hot water.
Pour the chocolate onto the set mix in the tray and then crumble over the Oreos along the middle and then place back in the freezer.

In the meantime, whip the cream and use to decorate your vienetta with a piping bag.
Use the hazelnuts to decorate the outside of the vienetta and place the rest of the Oreos on top.

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