Ice Cream Yule Log (Bûche de Noël Glacée)

What Is a French Ice Cream Yule Log (Bûche de Noël Glacée)?

In France, we love frozen festive desserts. Alongside the famous Vacherin ice cream cake (vanilla ice cream, raspberry sorbet, crisp meringue), we serve ice cream Yule logs at Christmas and New Year. They appear everywhere - pâtisseries, supermarkets, Christmas menus - but they're also easy to make at home.

This version skips the sponge entirely, so it's naturally gluten-free and based only on ice cream, candied fruits and your chosen filling.

A Quick Look at the Yule Log Tradition

Originally, families in France burnt a wooden log on Christmas Eve to protect the home and bring good fortune. Over time, the ritual shifted from the fireplace to the dessert table - much tidier, far tastier.

Do I Need a Yule Log Mould?

A bûche de Noël mould (like this stainless steel mould) works perfectly and gives sharp edges.

Otherwise, a standard loaf tin (approx. 25 × 11 × 7 cm) handles this recipe's 1-litre ice cream quantity comfortably and leaves you enough room for the filling. The volume sits right:

• 1 litre ice cream
• ~100-150g filling (candied chestnut + orange curd/marmalade)
  = fits neatly into both the yule log mould and a 2 lb / 9 × 5 inch loaf tin.

If you prefer, line the tin with cling film for quick un-moulding. A kitchen towel around the outside helps loosen it if needed.

Ice Cream Yule Log Recipe (Chestnut & Clementine)

This ice cream yule log recipe reflects the frozen logs we buy in France each December - but lighter. You can keep it simple, use plain vanilla or chestnut vanilla ice cream, fill with orange curd , candied chestnuts and orange peel - or dress it up with the optional toasted meringue.

Follow the instructions to make the chestnut ice cream.
You'll need 8 egg yolks for the custardy base. This means a lot of leftover whites to make these egg white recipes. Use a couple for the meringue - but the rest can be frozen or used over the next 5 days to make coconut macaroons, financiers or chocolate mousse.

For a bright chestnut colour, add a touch of caramel powder (optional).

Place the tin on a baking tray (to make it easy to transport to the freezer). Once the ice cream is churned, spoon immediately into the tin. Half way up, add a few finely chopped candied orange peel and/or candied chestnuts then top with more ice cream.

Alternatively, half way up, add orange curd with the extra zest of 2 clementine oranges to make the filling zing compared with the sweet chestnut ice cream.

Top with cling film and freeze immediately for at least 2 hours at -18°C to -20°C. Then unmould when ready to serve.

Decoration Ideas

• Marrons glacés on top
• Clementine oranges or candied orange slices
• Rosemary sprigs
• A dollop of whipped cream on each plate

(You can also shape it on the countertop using cling film if you don't have a mould - like rolling a jelly roll.)

For Meringue Ice Cream Yule Log Topping (Optional)

To make the optional meringue topping, first prepare the meringue so that everything is ready to work with quickly. Whip up 2 fresh egg whites with the sugar in an electric mixer and add the zest of an unwaxed clementine or half an orange.

Then take the ice cream log out of the freezer. Remove it from the tin directly onto a baking sheet and quickly spoon over the meringue, including a little extra on the ends of the cake for a neat finish.

Baked Alaska Style Ice Cream Log Topping

To make a baked Alaska style ice cream yule log, toast it with a blowtorch. This is so popular in our patisseries. Immediately place the log back in the freezer until ready to serve.