This ice cream Yule log cake combines the magic of a classic French Bûche de Noël with the ease of make-ahead preparation. With holiday flavours of chestnuts and clementine oranges, this holiday recipe skips the sponge base entirely, making it a naturally gluten-free dessert perfect for Christmas or New Year's Eve celebrations.

No special Yule log mould? No problem! Use a simple loaf tin to shape the ice cream. For extra holiday flair, coat it with meringue and toast it for a snowy log effect.

chestnut ice cream log filled with candied chestnuts, orange and topped with toasted meringue — Toast meringue with a blowtorch to create a Baked Alaska ice cream log effect

What is Ice Cream Cake Called in France?

There are two kinds of ice cream cakes in France. The most popular is the Vacherin ice cream cake, served for special occasions all year round. It's basically vanilla ice cream and raspberry sorbet on a meringue base and topped with more meringue.

However, the most popular French ice cream cake served around Christmas and New Year is the Bûche de Noël Glacée, or ice cream yule log cake. We see them in the freezer cabinets, pride of place, in most pâtisseries but they're just as easy to make at home - from the most simple to dressed up to party!

Why a Yule Log at Christmas?

The tradition of the yule log comes from France. It was customary to light a wooden log on Christmas Eve following mass, accompanied by members of the family in front of a festive meal, when religious songs would be sung.
By lighting the log in the chimney, this ritual protected the house and its family members. The ashes were dispersed in different areas to protect the family from illness and bring prosperity. Gradually over time, this tradition was transferred to an edible yule log.

For more, see a little French history around Joyeux Noël traditions.

empty yule log mould with a silicone log-effect mat

Do I Need a Special Mould to Make an Ice Cream Log?

Don't have a special yule log mould? A simple loaf tin can be used to recreate a log mould. Just place ice cream in a non-stick loaf tin, add the extra candied chestnut and orange filling, top with more ice cream, then coat in meringue (or pipe meringue in strips).

Although a mould or tin is easier to work with, it's also possible to roll the ice cream and shape it using cling film. It depends how much time you have.

Ice Cream Log Cake Recipe

This recipe is inspired by the ice cream yule logs we see everywhere in France around Christmas and New Year: from our patisseries' frozen showcases to the frozen sections in French supermarkets and specialist stores.

Make it as basic or as fancy as your creativity and time can spare. Either keep it the most simple with plain ice cream in a log - and, dare I say, you could even cheat and use your favourite bought ice cream! This ice cream log is made with our favourite chestnut vanilla ice cream recipe, then filled with a mixture of orange curd with candied chestnuts and orange peel.

Plus, if you have more time and want the snowy effect, top with the meringue.

Ingredients for the Ice Cream Yule Log

To make the homemade chestnut ice cream, you'll need 8 egg yolks for the custardy base. This means there will be a lot of leftovers 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 example.

Follow the instructions to make the ice cream. If you like yours a bright chestnut colour, then add a touch of caramel powder, but totally optional.

4 steps in making vanilla and chestnut ice cream

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.

recipe steps making homemade chestnut ice cream with added candied chestnuts and orange

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.

Don't be put off by this insert mould (frozen separately). It's just as easy to bypass the orange curd with a good quality orange marmalade and mix in extra zest).

ice cream log cake decorated with candied clementines and rosemary — I'm an ice cream yule log cake without the meringue topping

Ice Cream Yule Log Decorations

This can be made as simply as you wish. Last Christmas we served it plain - directly with the chestnut ice cream and decorated it with candied clementines on top.

Then again, we simply topped it with broken candied chestnuts, known as marrons glacés - the ultimate festive luxury in France.

ice cream log topped with candied chestnuts (*marrons glacés*)

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. Whisk 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.

spooning over French meringue on top of an ice cream yule log

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

With many decorative possibilities, it's also just as good served plain with a simple clementine orange and sprigs of rosemary.

chestnut ice cream log topped with toasted French meringue, rosemary and meringue trees

This easy recipe is so festive and naturally gluten-free, it's sure to delight your dinner guests - with or without the meringue topping.

Ice Cream Yule Log with Chestnut and Clementine

Jill Colonna

Easy recipe for an ice cream yule log cake. Make it as simple as you need to: from a plain ready-made ice cream log to one filled with candied chestnuts and orange and topped with toasted clementine meringue for a snowy log effect.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30

Freezing Time 2

Total Time 2 30

Course Dessert

Cuisine French

Servings 12 people

Equipment

yule log mould or large loaf tin

Ingredients

1 litre (1 quantity) chestnut and vanilla ice cream See RECIPE BELOW
¼ quantity orange curd Optional (Recipe in notes below) or marmelade
4 candied chestnuts broken
1 candied clementine (or 6 orange peel sticks) chopped into slices/little cubes

Clementine Meringue Topping (optional)

60 g (from 2 eggs) fresh egg whites pasteurised and organic
90 g (3.5oz/ ½ cup) sugar
1 organic clementine zest finely grated

Instructions

Follow the instructions to make the chestnut ice cream below.
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 - or mix these with marmalade or orange curd (recipe in notes below) then top with more ice cream.
Freeze for at least 2 hours then unmould from the tin, decorate and serve immediately.

Clementine Meringue (optional)

If topping with meringue, whisk up 2 fresh egg whites with the sugar in an electric mixer until firm. Add the finely grated orange/clementine zest.
Unmould the ice cream and place on a baking sheet. Spoon over the meringue and toast with a blowtorch then place back in the freezer until ready to serve.