Name: Get nostalgic with this viral Caramel Macadamia Viennetta
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 8-10
Ingredients: 180g block dark cooking chocolate, chopped, plus extra melted chocolate to decorate; 1 litre tub caramel macadamia ice-cream; 1 litre tub vanilla ice-cream; 100g almond nougat bar, chopped (see tip); 1 cup thickened cream; ⅓ cup honey roasted macadamias, finely chopped, plus extra to decorate

Get nostalgic with this viral Caramel Macadamia Viennetta

The 90s classic is trending again!

Skip to Recipe

Serves 8-10

Prep

20M

Cook

10M

Total

30M

TIP – Almond nougat bars are available from some greengrocers and delicatessens. You can replace it with any type of soft nougat. Any variety of caramel or honey-flavoured ice-cream can be used.

Ingredients

180g block dark cooking chocolate, chopped, plus extra melted chocolate to decorate

1 litre tub caramel macadamia ice-cream

1 litre tub vanilla ice-cream

100g almond nougat bar, chopped (see tip)

1 cup thickened cream

⅓ cup honey roasted macadamias, finely chopped, plus extra to decorate

Method

Step 1.

Lightly spray two oven trays with oil and line with baking paper. Place chocolate in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until chocolate is melted. Spread chocolate in a thin layer over each prepared tray. Refrigerate until set.

Step 2.

Lightly spray a 13cm x 24cm (top measurement) x 7cm deep loaf pan with oil. Line base and sides with two layers of baking paper, extending paper 4cm above pan edges.

Step 3.

Transfer each ice-cream to separate large bowls. Stand at room temperature for about 5 minutes, or until slightly softened. Do not melt. Stir nougat through caramel ice-cream. Leave vanilla ice-cream plain.

Step 4.

Remove one tray of chocolate from fridge. Break chocolate into large pieces.

Step 5.

Spread half the vanilla ice-cream over base of prepared pan. Smooth over top. Top with a layer of chocolate pieces. Spread evenly with half the caramel ice-cream. Top with another layer of chocolate pieces. Repeat with remaining vanilla ice-cream, another layer of chocolate pieces, then the remaining caramel ice-cream. Smooth over top. Cover. Freeze overnight.

Step 6.

Beat cream in small bowl of an electric mixer until firm peaks form. Spoon into a large disposable piping bag. Twist top of bag and snip 1cm from tip of bag on the diagonal.

Step 7.

Remove ice-cream cake from freezer. Turn onto a freezer-proof serving plate. Pipe waves of cream in rows over the top. Sprinkle with macadamias. Return to freezer for 1 hour. Meanwhile, remove remaining tray of chocolate from fridge. Using a large knife, cut into long strips.

Step 8.

To serve, drizzle with extra melted chocolate. Decorate with chocolate strips and extra macadamias.

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