Homemade No-Churn Ice Cream Loaf Cake (Viennetta Ice Cream Style)

The No-Churn Ice Cream Loaf Cake is a very delicious dessert, a refined and impressive cake that can be conveniently packaged in advance and then enjoyed, slice after slice, for a snack or a fresh and irresistible end to a meal.

Making it at home without an ice cream maker is simple and within everyone's reach, you will only need a pair of electric whisks, a loaf cake mold and the time necessary to harden everything in the freezer. First, start by making the mascarpone ice cream, here obtained by working the cream cheese with granulated sugar, condensed milk and whipped cream in a bowl, then divide the prepared mixture into two bowls and, finally, add the bitter cocoa powder to only one.

At this point, all you have to do is quickly dip the dry biscuits like pavesini in a rum bath, then alternate them, inside a loaf cake mold, covered with transparent film, with the two creams and flakes of dark chocolate, and that's it. The result, after resting in the freezer for at least 5 hours, will be a delicious dessert with different consistencies to the bite, to be garnished on the surface, for an even more spectacular result, with melted dark chocolate and drops.

What is Ice Cream Loaf Cake?

Ice cream loaf cakes, such as the Italian tronchetto gelato, have a rich history that intertwines European elegance with American innovation. In the U.S., the concept of layered frozen desserts gained popularity in the early 20th century with the advent of the icebox cake. These no-bake desserts, made by layering cookies or wafers with whipped cream and chilling them until set, became a staple in American households during the 1920s and 1930s. The simplicity and convenience of icebox cakes resonated with home cooks, especially as refrigeration became more widespread.

The 1980s saw a resurgence of interest in sophisticated frozen desserts with the introduction of Viennetta by the British company Wall's. This dessert featured rippled layers of ice cream interlaced with thin sheets of chocolate, creating a visually striking and texturally delightful treat. Although Viennetta was initially launched in the UK, it made its way to the American market under the Breyers brand in the early 1990s. Despite its initial popularity, Viennetta was eventually discontinued in the U.S., only to be reintroduced in 2021 under the Good Humor brand, tapping into the nostalgia of those who remembered it fondly.

Pro Tips for The Best Ice Cream Loaf Cake

• Use plastic wrap or parchment paper to line your loaf pan. This makes unmolding easier and keeps the shape intact.
• Spread the ice cream in even layers and use a spatula to smooth each one before adding the next. You can alternate flavors for a marbled or striped effect.
• Let the finished loaf freeze for at least 4–6 hours (or overnight) before unmolding to ensure it holds its shape.
• Dip a sharp knife in hot water before slicing the log for clean, smooth cuts.

What Other Flavors of Ice Cream Can I Use For This Cake?

You can use any flavors you like—popular choices include vanilla, chocolate, hazelnut, pistachio, coffee, or fruit-based options like strawberry or mango for a refreshing twist.

Can I Use Store-Bought Ice Cream for This Recipe?

Yes, you can absolutely use store-bought ice cream for this recipe—just let it soften slightly before layering for easier handling.

What Else Can I Add To This Loaf Cake?

You can add crushed cookies, chocolate chips, chopped nuts, fruit compote, or swirls of caramel or fudge between layers for extra texture and flavor.

Why Isn't My Ice Cream Setting in The Freezer?

If your ice cream isn’t setting, the freezer may not be cold enough, or the ice cream was too melted when layered. Ensure the temperature is below 0°F (-18°C) and allow ample freezing time.

How Can I Serve This Ice Cream Loaf Cake?

Serve the ice cream loaf cake sliced with a warm knife, and optionally garnish with whipped cream, fresh berries, chocolate drizzle, or crushed nuts for added flair.

Can I Make It Ahead of Time?

Yes, you can make it ahead of time—prepare and freeze the loaf cake up to a few days in advance, then decorate and serve when ready.

How Long Will It Last in The Freezer?

The ice cream loaf cake will last in the freezer for up to 1 month if tightly wrapped to prevent freezer burn and preserve flavor.

How to Store Any Leftovers

Store any leftovers tightly wrapped in plastic wrap or in an airtight container in the freezer. It’s best enjoyed within 1–2 weeks for optimal texture and flavor.

How to Make No-Churn Ice Cream Loaf Cake

Collect the mascarpone in a bowl.

Add the granulated sugar and work it all with the prongs of a fork.

Add the condensed milk.

Whip the cream until stiff and gently fold it into the rest of the ingredients with the help of a spatula; then divide the mascarpone cream into two bowls and add the bitter cocoa powder to one.

Prepare the syrup. Pour the water and sugar into a small saucepan with a thick bottom and let it simmer on the stove for 2-3 minutes; then turn off the syrup, let it cool and flavour with a cup of rum. Lightly soak the biscuits in the syrup and arrange them on the bottom of a plumcake mould lined with a sheet of cling film.

Cover the biscuits with the white mascarpone cream and sprinkle with the dark chocolate flakes.

Make another layer with the biscuits soaked in rum.

Finish with the cocoa cream and the biscuits dipped in the syrup and let it harden in the freezer for 5-6 hours. After the resting time, turn the cake out onto a serving plate and let it settle at room temperature for about ten minutes.

Decorate the ice cream log with dark chocolate chips and a little melted chocolate, cut it into slices and enjoy!