I remember having Christmas lunch at Grandma’s house when I was growing up. After we had stuffed ourselves with turkey and mashed potatoes and gravy we would all enjoy a thick slice of Aunt Maureen’s Ice Cream Roll.
I was intrigued by that cake. How did she got the ice cream on the inside? Aunt Maureen didn’t just bring an ice cream cake, she made it into a real yule log with fancy swirls in the frosting to look like bark and little holly berries piped on the top.
It looked just like a picture in a magazine!
As we started making our own family traditions for Christmas, I decided to give the yule log a try. My children loved it, and it has been our traditional Christmas Eve dessert ever since.
I will admit that after 18 years of trying, my ice cream cake has yet to look like a real yule log. Actually- some years it doesn’t look very pretty at all. But that’s okay- we eat by candlelight on Christmas Eve!
I love the fact that it can be made ahead of time (since it has to be frozen anyway!) and it has proved to be a perfect birthday cake for Baby Jesus!
Chocolate Ice Cream Roll
Line a 15 x 10 inch pan with foil and generously grease it.
Beat 4 egg whites until foamy, gradually adding 1/2 cup of sugar. Beat until stiff peaks form. Set aside.
Beat 4 egg yolks and 1 teaspoon of vanilla on high 3 minutes. Add 1/3 cup sugar and beat for 2 more minutes. Set aside.
Combine 1/3 cup cocoa, 1/2 cup flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda and 1/8 teaspoon salt.
Add to the egg yolk mixture alternately with 1/3 cup of water.
Carefully fold the chocolate mixture into the egg whites.
Spread evenly into the prepared jelly roll pan. Bake at 375 degrees for 12-15 minutes or until the top springs back when touched.
Immediately invert the cake on to a towel that has been sprinkled with powdered sugar. Carefully peel off the foil. Roll cake up lengthwise in the towel. Let cool.
Unroll the cake and carefully spread 2 quarts of softened ice cream (any flavor) over the surface. Reroll cake, place on serving tray and glaze with chocolate glaze.
Melt 4 tablespoons butter. Stir in 4 tablespoons of cocoa and 4 tablespoons of water. Cook over medium heat, stirring constantly until the mixture thickens. Don’t boil.
Remove from heat and cool slightly. Blend in 2 cups of pwdered sugar and 1 tsp. vanilla.
If you are talented like Aunt Maureen, you can cut the two ends off of the log on the diagonal before glazing and set them next to the cake to make “branches”. You can use your knife to texture the frosting so that it looks like bark and pipe on some pretty green holly leaves and red berries.
Freeze until time to serve.