How to Make Christmas Ice Cream Log

Co-authored by Jessica Gibson

Last Updated: December 12, 2021 References Tested

Christmas logs or buches de Noel are a classic for the holiday dessert table. For a fun twist on the classic, fill your log with your choice of ice cream. Start by baking a thin chocolate sponge and spread softened ice cream across it. Roll the log and then decorate it any way you like. Try coating the log with chocolate pieces that look like bark or dusting it with a coating of snow powdered sugar.

Ingredients

3/4 cup (93 g) of all-purpose flour
1/3 cup (39 g) of cocoa powder
1 teaspoon (4 g) of baking powder
1 pinch of salt
4 eggs
3/4 cup (150 g) of granulated sugar
2 teaspoons (9.9 ml) of vanilla extract
2 tablespoons (15 g) of powdered sugar
3 cups (445 g) of ice cream in any flavor
Chocolate sauce, ganache, or frosting for decorating

Makes 1 log cake

Part 1

Part 1 of 3:

Making the Chocolate Sponge Cake

1
Preheat the oven to 350 °F (177 °C) and prepare a jelly-roll pan. Get out a 10 in × 15 in (25 cm × 38 cm) jelly-roll pan and spray it with nonstick cooking spray. Then tear off a sheet of parchment paper and lay it in the bottom of the pan.
- The nonstick spray will keep the parchment paper in place.
- If you don't have parchment paper, use waxed paper.
2
Whisk the flour, cocoa, baking powder, and salt. Put 3/4 cup (93 g) of all-purpose flour into a small bowl and add 1/3 cup (39 g) of cocoa powder. Whisk in 1 teaspoon (4 g) of baking powder and 1 pinch of salt. Keep whisking until all of the dry ingredients are combined and set the bowl aside.
- The pinch of salt will deepen the flavor of the sponge cake.
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3
Beat the eggs for 5 minutes in a separate bowl. Crack 4 eggs into a large mixing bowl. Use a stand or hand mixer to beat the eggs on medium speed until they turn pale yellow.

Tip: Use room-temperature eggs to get the most volume when you beat the eggs. Set the eggs out for 30 minutes before using them in the recipe.
4
Beat in the sugar and vanilla until the mixture is smooth. Keep the mixer turned to medium and slowly pour in 3/4 cup (150 g) of granulated sugar. Then mix in 2 teaspoons (9.9 ml) of vanilla extract. Continue to mix until you don't see any lumps or pockets of sugar.
- If you can find it, use caster sugar for an even finer-textured sponge cake.
5
Fold the dry ingredients into the wet mixture. Pour the dry ingredients into the bowl with the egg and sugar mixture. Then use a large metal spoon to carefully fold the wet mixture up and over the dry ingredients. Continue to do this until all of the dry ingredients are combined and you don't see any lumps.
- Ensure that you don't stir the mixtures since this will knock the air out of the batter. Folding gently will keep the volume in the batter so you get a light, fluffy sponge cake.
6
Spread the batter in the pan and bake it for 10 to 12 minutes. Gently spoon the batter into the prepared jelly-roll pan and use an offset spatula to make the batter level. Then put the pan in the preheated oven and bake the sponge cake until it's just cooked throughout.^{[1]
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- To test if the cake is done, carefully tap the center of the cake with your fingertip. The cake should spring back immediately once it's done.

Part 2

Part 2 of 3:

Assembling the Log

1
Flip the cake onto a powdered sugar-dusted kitchen towel. Lay a clean kitchen towel on the counter and sprinkle 2 tablespoons (15 g) of powdered sugar over it. Then run a butter knife between the cake and the sides of the pan. Carefully flip the cake out the towel and peel off the parchment paper.^{[2]
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- The powdered sugar will prevent the cake from sticking to the kitchen towel.
2
Roll the cake in the towel starting with the short end. Fold 2 inches (5.1 cm) of the towel over onto the short end of the cake. Then continue to fold and roll the cake in the towel until you reach the other end.^{[3]
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- Rolling from the shorter end will give your log the best spiral when you cut into it.
- Rolling the cake while it's warm will help it remember the shape. If you don't roll the cake while it's warm, it will crack and split when you try to assemble the log.
3
Cool the rolled cake on a wire rack. Transfer the cake while it's still rolled up in the kitchen towel to a wire rack. Ensure that the cake is seam-down on the rack so it doesn't start to unroll. Leave the cake to cool in the towel. This should take about 30 minutes.^{[4]
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- While it might seem strange to cool the cake while it's rolled up, this will allow you to easily unroll it and re-roll it once you've spread the ice cream.
4
Soften the ice cream while the cake cools. Get out a container of ice cream that has at least 3 cups (445 g) of ice cream. Set it on the counter to soften a little. This will make it easier to spread once you're ready to make the roll. You can use any flavor of ice cream for your Christmas log. For example, try:^{[5]
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- Vanilla
- Chocolate
- Peppermint
- Pistachio
- Mint Chocolate chip
- Coffee
5
Unroll the cake and spread the ice cream over it. Once the cake is completely cool, slowly unroll it. Then spoon about 3 cups (445 g) of the softened ice cream onto the cake. Use an offset spatula or the back of a spoon to spread the ice cream evenly across the surface of the cake. Leave a 1 inch (2.5 cm) border around the edges.^{[6]
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- It's important to make the ice cream level or your log won't roll up evenly.
Tip: Try to work quickly with assembly since your ice cream will continue to soften and begin to melt.
6
Roll the cake up and wrap it in plastic wrap. Start at the shorter end of the cake and tightly fold it over onto the ice cream. Continue to push it over the ice cream, rolling as you go. Roll the cake until you get to the end. Then tear off a sheet of plastic wrap and cover the ice cream log completely.
- You don't need to roll the cake in the towel this time since you'll be covering the log in plastic wrap.
7
Freeze the ice cream log for at least 2 hours. Put the wrapped ice cream log in the freezer and chill it until the ice cream hardens. Ensure that the log is seam-side down so it doesn't begin to unroll as you freeze it.^{[7]
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- To make the ice cream log in advance, you can freeze it overnight before you'd like to decorate it.

Part 3

Part 3 of 3:

Decorating and Serving the Christmas Log

1
Drizzle chocolate sauce or ganache for a quick decoration. Purchase or make a rich chocolate sauce or ganache and then spoon it over the top of the Christmas log. Spoon enough chocolate that it drips down the sides of the log.
- For a special touch, spoon a little caramel sauce or white chocolate sauce as well.
2
Spread frosting over the log for an extra-sweet dessert. If you'd like an even richer chocolate flavor, mix together your favorite chocolate frosting recipe. Spoon the frosting evenly over the log and use an offset spatula or the back of a spoon to make swirls and peaks.^{[8]
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- You can also drag the tines of a fork through the frosting to create the appearance of scratchy bark.
Variation: Place pieces of holly near the log when you serve it. You can also dust the top of the ice cream log with powdered sugar for a snowy appearance.
3
Roll the log in chocolate chips, nuts, or coconut for texture. If you'd like to add a little crunch to your Christmas log, cover it with frosting. Then spread your choice of mini-chocolate chips, chopped nuts, or shredded coconut in a clean jelly-roll pan. Carefully take the frosted log and roll it in the toppings until the log is coated.^{[9]
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- Work quickly so the ice cream doesn't start melting.
4
Attach thin chocolate bark for additional decoration. To make realistic-looking pieces of bark, melt 2/3 cup (115 g) of chopped semisweet chocolate in the microwave. Stir the chocolate and spread it over a sheet of parchment paper. Refrigerate the chocolate for 30 minutes and then break the hardened chocolate into 3 in × 1 in (7.6 cm × 2.5 cm) pieces. Push the pieces onto your frosted Christmas log.^{[10]
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- If you don't want to frost the log, you can drizzle chocolate ganache over the log and attach the pieces to the ganache.
5
Cut the cake into 1 inch (2.5 cm) slices and serve them. Take a serrated knife and carefully saw back and forth through the frozen ice cream log. Cut equal slices that are around 1 inch (2.5 cm) wide. Place them on plates and serve them immediately.
- Freeze any leftover ice cream log in an airtight container for up to 1 week.
- If you're having trouble slicing through the frozen log, let it sit out for about 5 minutes and try cutting it again.