Veganetta

If you loved Viennetta as a child but want to eat healthily, youll love this better-for-you vegan version of the retro ice-cream.

The ingredient of Veganetta

• 60g 1 4 cup coconut oil
• 30g 1 4 cup cacao powder
• 2 tbsp maple syrup
• 1l vegan coconut ice cream
• coarsely grated dairy free chocolate to serve

The Instruction of veganetta

• combine the coconut oil cacao powder and maple syrup in a microwave safe bowl microwave on medium for 15 seconds or until the coconut oil is melted stir until smooth and combined set aside
• lightly grease the base of a 9 x 19cm base measurement loaf pan with oil and line with baking paper allowing the 2 long sides to overhang use a dessertspoon to scoop out one quarter of the ice cream in flat pieces and arrange over base of prepared pan to cover completely use the back of the spoon to gently press and smooth the surface drizzle with 2 tablespoons of the cacao mixture place in the freezer until firm store the remaining ice cream in the freezer until needed see note
• repeat to make 2 more layers of ice cream and cacao mixture freezing between each layer until firm place a serving platter in the freezer
• turn the ice cream loaf out onto the serving platter return to the freezer scoop the remaining ice cream into a piping bag fitted with a large fluted or star nozzle set aside at room temperature for a few minutes until soft enough to pipe but not melted pipe rosettes over the top of the loaf place in the freezer until firm
• drizzle the remaining cacao mixture over the ice cream loaf place in the freezer until firm sprinkle with grated chocolate cut into slices to serve

Nutritions of Veganetta

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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