Ice Cream Cake – with no ice cream

When I have leftover egg whites this ice cream cake comes in handy.

There is no ice cream in this ice cream cake but once you taste it you will never believe it.

The cake you obtain is very similar to an Italian, or rather European, ice cream cake called Viennetta.

Countless variations of this cake are possible, depending on your taste. Here I give you my favorite version, it couples soft imitation ice cream with crunchy biscuits :P

I am also going to give you some tips to make your own favorite version, it will come out just as tasteful :)

Ice Cream Cake


  • 3 egg whites
  • 1 tbs vanilla extract
  • 1/2 cup powdered sugar (50 gr)
  • 1 cup heavy whipping cream (250 ml)
  • 4 tbs powdered sugar for the cream
  • 1/2 cup chopped walnuts (50 gr)
  • nutella or chocolate topping
  • about 16 Bahlsen Leibniz butter biscuits


In a mixing bowl add the vanilla extract to the egg whites and mix until stiff peaks form. Add the 1/2 powdered sugar and mix again, the egg whites will become stiffer.

In a second mixing bowl whip the cream mixed with 4 tbs powdered sugar.

Gently incorporate the cream to the egg whites (picture 1). Stir with a gentle movement from the bottom up to.

Chop the walnuts and heat some nutella spread so it will be easy to pour it off from a spoon.

Ice cream cake Steps

Use a loaf pan to make a nice rectangular cake. Line the pan with plastic wrap or wax paper this will make the extraction of the frozen cake from the pan a breeze !!!Do not forget this step!!!

Start to make the layers: the cake is made of 4 layers of cream, 2 layers of chocolate and walnuts and 2 layers of cookies.

Spread the bottom of the pan with 1/4 of the cream.

Cover with some spoons of warm nutella poured from a spoon (do not make a thick layer, picture 2). Spreading the ingredients on top of the cream is not possible, the cream will get messed up, instead pour them. Or freeze the cake for 30-45 minutes after each layer of cream.

Cover with 1/2 the walnuts (picture 3).

Cover with 1/4 of the cream, you can gently spread at this point.

Cover with one layer of cookies (picture 4, the box of cookies I used… had an accident, the cookies were all broken!!).

Repeat: one more layer of cream, one more layer of nuts and nutella, one more layer of cream and finish with one layer of cookies.

Freeze for at least 3 hours.

When ready to eat. Take out of the freezer. Turn the pan over on a serving dish. Remove the pan, the cake will easily come off if you lined the pan in plastic wrap or wax paper. Remove gently the paper and decorate with whipped cream, chocolate topping, cocoa or… just jump on it and enjoy!

PS: Sorry for the quality of the picture of the cake… that is an old picture but this weekend I did not have time to repeat the cake and take pics again :(


Notes for your own favorite version of the cake:
  • All kinds of nuts work great, chop them or slice them in small pieces.
  • All kind of ice cream toppings can replace nutella. Even fruit flavored toppings.
  • If you use chocolate, do not use chocolate chips, they don’t cut easily.
  • If you use melted chocolate spread a very very thin layer on the cake won’t cut easily.
  • Crumbled cookies work too and you can pick your favorite.
  • Spreading the ingredients on top of the cream is not possible, the cream will get messed up, instead pour them. Or freeze the cake for 30-45 after each layer of cream.
  • Use your imagination, it is hard to mess up!!

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