This Ice Cream Yuletide Log recipe post has been sponsored by Hudsonville Ice Cream.
With the holidays just around the season, I’ve got festive desserts on the mind, starting with my new favorite frozen treat: the Ice Cream Yuletide Log!
My family loves to be in the kitchen so we share responsibilities for holiday meals. I’m always put in charge of dessert so this year I set out to find something that all of the picky eaters will love. This ice cream yuletide log checks all the boxes: chocolate for my mother, ice cream for my brothers, Peppermint flavors for my father and a swiss roll cake for my husband!
We don’t live in Michigan anymore so there are quite a few things I’ve been missing this fall. One of the big ones is Hudsonville Ice Cream, a Michigan-based creamery that I discovered while living in Ann Arbor. If you live in the Midwest, check out the Hudsonville Scoop Locator to find a store that sells it near you! They make such delicious seasonal flavors so I’m always on the lookout for the next limited release. Remember last spring’s mini chocolate raspberry ice cream tarts? I’m dreaming about the next time I can whip some up.
Hudsonville Ice Cream is looking to make this holiday season pepperminty and bright so they’ve put together an e-book full of tasty (and FESTIVE!) recipes using Hudsonville Peppermint Stick Ice Cream. Click HERE to download the e-book and get in the holiday spirit.
Alright, let’s talk about this cake!
What is a Yuletide Log Cake?
When I was growing up in Canada, we called yuletide cakes, or yule log cakes, Bûche de Noël. It’s a dessert served only during the holidays and it consists of a sponge cake rolled around a filling and topped with chocolate buttercream.
How is an Ice Cream Yuletide Log different from a Swiss Roll Cake?
A yule log cake is a type of swiss roll cake! It differs from other swiss roll cakes because it is decorated to look specifically like a Christmas log. That’s why the chocolate buttercream is so important.
Fun fact, ice cream swiss roll cakes are my husband’s absolute FAVORITE. While I was recipe testing for this cake, he was more than happy to help me eat all of the leftovers. If he had his way I’d be making this every week from here until Christmas!
- 6 eggs, separated
- 3/4 cup sugar, separated
- Pinch of salt
- 1/2 teaspoon vanilla extract
- 1/3 cup cocoa powder
- 1/3 cup (41g) flour
- 1/4 cup powdered sugar
- 1 qt Hudsonville Peppermint Stick Ice Cream
- ½ cup butter
- 1 ¼ cup powdered sugar
- ¼ cup cocoa powder
- 1/8 tsp salt
- Preheat the oven to 350. Prepare a baking pan by spraying it with non stick spray and covering with parchment paper. Set aside.
- Beat egg whites on medium high until soft peaks form, about 3-4 minutes. Add ¼ cup of the sugar and the salt. Continue beating until shiny stiff peaks are formed, another 2 minutes. Set aside.
- Mix together the egg yolks, remaining sugar and vanilla extract for about a minute, or until it begins to lighten in color.
- Sift the flour and cocoa powder into the egg yolks and mix gently until just combined.
- Fold in the egg whites.
- Pour onto the prepared baking pan and use your spatula to spread it evenly.
- Bake for 12 minutes.
- While the cake is baking, lay out a clean dish towel on the counter and sift powdered sugar onto it.
- When the cake is ready, it will be fragrant and spring back lightly when touched. Remove from the oven. Run a knife around the edge of the pan to make sure it will come out and then flip the pan over the prepared dish towel. While the cake is still warm (don’t let it cool flat!), roll it up using the dish towel and let cool in a rolled up shape.
- While waiting for the cake to cool, take the ice cream out of the freezer to allow it to soften. Once the cake is cool and the ice cream is soft, carefully unroll the cake. Spread the melted ice cream over the cake and roll it back up Place in freezer for ~4 hours.
- Before you serve the cake, prepare the buttercream to decorate it. In the bowl of a stand mixer, beat the butter until smooth. Sift the powdered sugar and cocoa powder into the bowl and mix on medium low until fully incorporated. Turn mixer on high until the butter cream gets airy and lighter in color, about 3-4 minutes. Add in the salt.
- Remove the cake from the freezer and top with the buttercream. Use a knife or spatula to create groovers in the buttercream to resemble a tree trunk.
Did I mention that Hudsonville Ice Cream is offering a special coupon to get you in the festive spirit? Download the coupon today and stock up on ice cream!