Ice Cream Yule Log

Name: Ice Cream Yule Log
Yield: Serves 6–8
Ingredients: ½ vanilla pod (bean), split and the seeds scraped out, or ½ teaspoon vanilla paste or extract; 50 g (2 oz/½ cup) cacao powder; 2 tablespoons runny nut butter; 2–3 Oreo cookies (from the packets used for the cake); 80 g (3 oz/⅔ cup) icing (confectioner’s) sugar; 480 ml (17 fl oz/scant 2 cups) good-quality coconut cream or refrigerated full-fat tinned coconut milk (see Cook’s Tips); 100 g (3½ oz) dark chocolate, with at least 70% cocoa solids (optional); 2 packets of Oreo cookies

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

I am so proud of this one! This will tick everyone’s boxes. Sweet, dense, indulgent and absolutely delish. Warning! You might have to make more than one of these over the holidays! Plus, it can be eaten frozen or just chilled.

Ingredients

For the Log

480 ml (17 fl oz/scant 2 cups) good-quality coconut cream or refrigerated full-fat tinned coconut milk

Gluten-free
Vegan
ice cream

Method

Line a baking sheet with greaseproof (waxed) paper.

In a mixing bowl, whisk together the coconut cream, icing sugar, vanilla, nut butter and cacao powder (ideally using an electric whisk), until thick and mousse-like. Either refrigerate to use later or put in a piping bag if needed straightaway.

Pipe a 2