Ice Cream Yule Log Cake Recipe

With this yule log cake recipe, you can easily create a spectacular finish to your holiday meals.



The traditional buche de Noel recipe – the one that graces every French and Belgian patisserie in December – vies for popularity with the ice cream versions now available in supermarkets. We take the middle road here with our homemade ice cream cake, and give this yule log a modern twist with a rich ice cream filling and a light seven-minute frosting.

• A genoise cake, for which you'll find the recipe here.
  
  
• The ice cream of your choice – we used the pistachio ice cream recipe for ours, but raspberry or our homemade strawberry ice cream recipe would also work beautifully. (Of course, you could use store-bought ice cream, too – we won’t tell!)
  
  
• The coffee-flavoured seven-minute frosting you"ll find here.

1. Scoop out between one to two cups of ice cream, spread on a plate and allow to soften – but not melt – for a few minutes.
   
   
2. Carefully unroll the genoise cake on a flat surface.
   
   
3. Spread the ice cream over the cake, being careful not to break it. (If you crack the cake, don’t worry – you’ll cover it up with frosting.)
   
   
4. Roll up the cake.
   
   
5. Layer strips of wax or parchment paper on a serving tray.
   
   
6. Place cake, seam side down, on the tray.
   
   
7. Spread frosting over the cake, covering ends as well.
   
   
8. Using the tines of a fork, mark lines in the frosting to simulate wood grain.
   
   
9. Sprinkle 1 tsp. cocoa powder over the cake.

Store the yule log in the freezer. Take out of the freezer for a few minutes only before serving, and decorate with frosted berries, mistletoe leaves, plastic reindeer, or meringue mushrooms.

Bon appétit and happy holidays!

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