Hey there, dessert lovers!
Are you in the mood for something special? I’ve got a treat that’ll blow your mind!
Today, I’m sharing my ice cream Yule log cake recipe.
It’s a festive twist on the classic that’s both fun and delicious!
Perfect for holiday gatherings or just a sweet surprise for yourself.
Trust me, this cake is the star of the show!
Let’s dive into the sweet magic!
Suggestions for Ingredient Substitution
For eggs, a common allergen, consider using a commercial egg replacer or a mixture of ground flaxseed and water (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg). This substitution maintains binding properties and moisture in the cake. Adjust the liquid content slightly if needed.
Cake flour can be replaced with all-purpose flour mixed with cornstarch (3/4 cup all-purpose flour plus 2 tablespoons cornstarch) for a similar tender texture. For a gluten-free option, use a gluten-free flour blend designed for baking.
Vanilla ice cream can be substituted with dairy-free alternatives like coconut milk ice cream or cashew-based ice cream for those avoiding dairy. These options provide a similar creamy texture and can be flavored with additional vanilla extract if desired. Ensure the chosen alternative freezes well for the log shape.
| Preparation Time | 45-60 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 55-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2900-3200
- Protein: 40-50 g
- Fat: 150-170 g
- Carbohydrates: 350-400 g
Ingredients
- 5 large eggs
- 3 tablespoons hot tap water
- 1 tablespoon espresso instant powder
- 3/4 cup tightly packed light brown sugar
- 2 teaspoons vanilla essence
- 1/2 cup cake flour
- 5 tablespoons dutch-process cocoa powder, plus extra for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 cups vanilla ice cream
- 1 1/2 cups semisweet chocolate chips (approx. 9 ounces)
- 3 tablespoons choice of vegetable oil, olive oil, refined coconut oil, or vegetable shortening
Step 1: Prepare the Eggs and Baking Sheet
Begin by cracking 5 large eggs into the bowl of a stand mixer, or use a large bowl if you are using an electric hand mixer.
Allow the eggs to sit until they reach room temperature, which takes about 45 minutes.
Meanwhile, arrange a rack in the middle of the oven and preheat it to 400°F (200°C).
Prepare a 15×18-inch rimmed baking sheet by coating it with cooking spray, lining the bottom with parchment paper, and applying another layer of cooking spray on the parchment.
Dust lightly with cocoa powder, then tap out any excess.
Step 2: Make the Espresso Mixture
In a small bowl, combine 3 tablespoons of very hot tap water and 1 tablespoon of espresso powder.
Whisk the mixture until it is smooth and the espresso powder dissolves completely.
Set it aside for later use.
Step 3: Beat the Eggs and Incorporate Sugar
Attach the whisk attachment to your mixer and beat the room temperature eggs on medium-high speed until they are light in color and foamy, which should take about 2 to 3 minutes.
Gradually add in 3/4 cup of packed light brown sugar and continue beating until the eggs have tripled in volume and the batter forms ribbons when you lift the whisk.
This process should take an additional 4 to 5 minutes.
Step 4: Add Espresso and Vanilla
Pour the espresso mixture and 2 teaspoons of vanilla extract into the beaten eggs.
Continue to beat the mixture on medium-low speed until everything is well combined.
Once combined, stop the mixer to prepare the dry ingredients.
Step 5: Sift and Prepare Dry Ingredients
Sift together 1/2 cup of cake flour, 5 tablespoons of Dutch-process cocoa powder, and 1 teaspoon of baking powder, ensuring there are no lumps and the ingredients are well combined.
This step is crucial for a light and airy batter.
