Whether you call it a Yule Log or a Bûche de Noël, it’s one of the most iconic holiday desserts! Today I am teaming up with my friends at Hudsonville Ice Cream to share a recipe for an ice cream yule log made with Creamery Blend Vanilla Ice Cream, Extra Indulgent Mint Cookie Dough ice cream, and chocolate cake!
Sharing ice cream with your loved ones makes the holiday season even sweeter! The holidays are right around the corner, which means it’s time for holiday baking! Baking is one of my favorite ways to celebrate the season. Recently, I created a Yule Log inspired by my binge-watching of The Great British Bake Off.
I filled the Yule Log with two of my favorite ice cream flavors. I have always loved vanilla – especially when it comes to ice cream. Hudsonville’s Creamery Blend Vanilla is a super creamy take on a classic vanilla. The Extra Indulgent Mint Cookie Dough is from Hudsonville’s Extra Indulgent line. Before the Extra Indulgent flavors became available, Hudsonville sent me a package full of flavors to taste test. The Extra Indulgent Mint Cookie Dough with sweet mint ice cream, cookies and cream cookie dough, and thick ribbons of chocolate cookie crumble was one of my favorites and I am thrilled it’s now available in stores. You can use their scoop locator to find Extra Indulgent Mint Cookie Dough and other Hudsonville Ice Cream flavors in stores.
Creamery Blend Vanilla and Extra Indulgent Mint Cookie Dough are the perfect flavors to pair with chocolate cake. I opted to spread the vanilla ice cream all over the cake. Then I added scoops of Extra Indulgent Mint Cookie Dough to the middle of the cake so that each slice of the Yule Log would have an Extra Indulgent Mint Cookie Dough center.
To decorate the Yule Log, I created dark chocolate bark! I used melting dark chocolate and a silicone pastry brush to make pieces of bark that I attached to the outside of the Yule Log with whipped cream. I loved how it looked – and it was so easy to do.
This Ice Cream Yule Log is a festive and elevated way to serve ice cream cake – one of the most crowd-pleasing desserts. Since it is frozen, you can prepare it a day or two in advance!
Before we get to the recipe – let’s check out some more recipes using ice cream! I have been lucky to work with Hudsonville Ice Cream several times. Check out these previous posts!
How to Make an Ice Cream Yule Log:
- 1 box of Chocolate Cake Mix, plus the ingredients called for on the box
- Parchment Paper
- a rimmed Sheet Pan about 18” x 12” in size
- 1 (48 ounces) carton of Hudsonville Creamery Blend Vanilla ice cream
- 1 pint of Hudsonville Extra Indulgent Mint Cookie Dough ice cream
- about 1 cup Melting Chocolate (either milk chocolate or dark chocolate)
- A silicone pastry brush
- 1 cup Heavy Whipping Cream
- 2 tablespoons Powdered Sugar
First, you want to prepare the cake. Follow the directions on the box to prepare the batter. Then pour the batter onto a rimmed sheet pan lined with parchment. Bake at 350 degrees for 15-20 minutes, until fully cooked.
Remove the cake from the oven and let it cool for 5 minutes before using the parchment paper to roll the cake. You want to roll the long side as tight as you can. Then let the cake cool completely. Rolling the cake while it is still warm helps to prevent it from splitting.
Once the cake has cooled, unroll it. Then add a layer of vanilla ice cream on top of the cake. You want to use the entire tub of ice cream.
Add a row of scoops of the Extra Indulgent Mint Cookie Dough Ice Cream. Then roll up the yule log and place on a baking sheet or cutting board and place in the freezer so that the ice cream can set.
While the ice cream is setting, prepare the bark. Melt the melting chocolate in a double boiler. Place a piece of parchment on a cutting board or flat surface that will fit in your freezer. Once the chocolate has melted, use a silicone pastry brush to chocolate onto the parchment. You want to create pieces of chocolate bark that are about 3 inches by 2 inches big. Use the pastry brush to give the chocolate some texture. Once the parchment is full, place it either in the fridge or freezer so that the chocolate can set. You may need to make 2-3 batches of bark to have enough.
Next, combine the whipped cream and powdered sugar in the mixing bowl of an electric mixer. Whip the cream on a medium high speed until soft peaks form.
Now it’s time to assemble the yule log. I opted to slice a bit off the end of the yule log to create a branch. Transfer the yule log to a plate or serving platter that will fit in your freezer. Use a knife or spatula to spread a thin layer of the whipped cream all over the yule log. Then arrange the bark on top, covering all of the whipped cream.
Return to the freezer until you are ready to serve. It’s best to leave the yule log out at room temperature for 5-10 minutes before slicing and serving.
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This post is sponsored by Hudsonville Ice Cream. The opinions expressed are always my own. Thank you for supporting the brands that make The Kittchen possible.