Step 1

Set the ice cream on the counter for 5-8 minutes to soften. While softening take a 9" X 5" X 3" loaf pan and line it with plastic wrap by length and by width so that the plastic overhangs on all 4 sides, this will help you remove the cake from the pan later.

Step 2

In a bain-marie or in a microwave-safe bowl add the chocolate and coconut oil and cook in 30-second increments, mixing in between to melt the chocolate. Once the chocolate is almost fully melted take it out and just mix to melt the last few pieces, set aside.

Step 3

Using a large cookie scoop add three scoops of softened ice cream to the bottom of the pan, use a small angled spatula to gently spread it into an even layer. Pour some of the melted chocolate on top, just enough to make a thin layer then tilt the pan and use another small angled spatula to spread the chocolate into an even thin layer. Since this is basically a homemade magic shell it will set quite quickly so move fast. Place in the freezer for 3 minutes, or until hardened then add three more scoops of ice cream spread into an even layer then another layer of chocolate, and repeat until you finish with a layer of chocolate. Keep in mind you want to ensure the plastic wrap stays pulled up so it doesn't get stuck in the ice cream layers.

Step 4

Let the ice cream cake freeze for at least 4 hours or overnight to set. Make whipped cream and set it aside. Get cocoa powder out and a small sifter and set aside so they are ready to go.

Step 5

Gently invert and remove the cake using the plastic wrap and place it on a serving platter, place the chocolate side down and so the ice cream is the top layer. Then use a ribbon piping tip to pipe ribbons onto the cake, you need to work quickly as this is an ice cream cake! Use a small metal sieve to sift some cocoa powder down the middle of the cake for the iconic Viennetta look. Freeze for at least another 2 hours for the whipped cream to set.

Step 6

When ready to serve use a large knife dipped in hot water to cut a slice, dip the knife in hot water and wipe dry after each cut to make sure you see all the beautiful layers. Store leftovers in a freezer-safe container in the freezer for up to a month.