SPUMONI DAY: Spumoni Ice Cream Cake

Today is National Spumoni Day! Spumoni, not to be confused with zamboni, is a multicolored Italian ice cream. When I was growing up, it was usually a flavorless ice cream served in Italian restaurants at the end of a meal. It wasn't until I visited Italian friends that I tasted really good Spumoni.

By definition, Spumoni is a special Italian dessert made of layers of ice cream, whipped cream, candied fruit, and nuts. Each layer contains different flavors and ingredients. In traditional dessert kitchens, spumoni is often made of three layers of flavor: chocolate, pistachio, and cherry. Each layer of Spumoni ice cream may include more than flavored ice cream. The chocolate layer, for example, may include chocolate shavings or chunks. Sometimes the chocolate layer has crushed hazelnuts inside. Not only does the hazelnut add a lovely flavor to the chocolate, but it also compliments the pistachio layer. The pistachio layer, of course, almost always includes crushed pistachio nuts. Finally, the fruit layer of spumoni is usually made with candied fruit. The cherry layer is the most traditional fruit component to the dessert.

 

Not surprisingly Ben & Jerry's has a recipe for Spumoni Ice Cream Cake. It's so easy and delicious. I've added cherries and hazelnuts.

SPUMONI ICE CREAM CAKE

Ingredients
1 pint Ben & Jerry’s Cherry Garcia
1 pint Ben & Jerry’s Pistachio Pistachio
1 pint Ben & Jerry’s Chocolate Fudge Brownie
4 large brownies (homemade or store bought)

Toppings: Chocolate *Ganache
1 cup (8 oz) chocolate chips and 1 cup heavy cream
Cookie Crumbs – 4 chocolate sandwich cookies, crushed
Maraschino Cherries
Chopped Hazelnuts

Directions
In a silicone or metal baking pan/pie plate place a layer of brownies and push down firmly to make a thin layer of crust. Soften 1 pint of ice cream so it is soft enough to spread. Spread over crust and place in the freezer for 10-15 minutes, or until it's firm.
While that’s in the freezer, pull out another pint of ice cream to soften. Repeat step 2 for the remaining flavors until you have all three layers spread in the pan. Add either cookie crumbs or ganache as a topping, and return the cake to the freezer for at least 15 minutes.
Remove cake from freezer and cut into individual slices to serve. You may need to remove the cake and let it soften before slicing if left in the freezer for 30 minutes or longer. Add chopped hazelnuts and maraschino cherries.

*Chocolate Ganache: Place heat proof (glass or stainless steel) bowl over boiling water. Add 1 cup of cream to heat the cream to a low boil and remove from heat. Slowly add cream to chocolate pieces. Let the ganache cool, but while it’s still liquid use a spoon to drizzle the ganache over the cake. Top with Maraschino Cherries.

CHOCOLATE STRAWBERRY ICE CREAM CAKE: National Ice Cream Cake Day!

Today is National Ice Cream Cake Day. Perfect for this hot weather! If you want something that's easy, pretty, and delicious to celebrate the day, make this Chocolate Strawberry Ice Cream Cake. I found the recipe on the Whole Foods Market site and adapted it slightly. Some great recipes to be had there! Bookmark it for Fourth of July, too!

CHOCOLATE STRAWBERRY ICE CREAM CAKE

Ingredients
14 Oreos
2 Tbsp unsalted butter, melted
1 quart chocolate ice cream, softened
1 1/4 cup chocolate fudge sauce, divided
1 quart strawberry ice cream, softened
2 cups sliced fresh strawberries

Directions 
Pulse cookies in bowl of food processor until ground (you should have about 1 1/2 cups crumbs). Pour in butter and pulse just until mixed.
Press mixture firmly into bottom of a 9-inch springform pan.
Freeze until chilled, about 30 minutes.
Using rubber spatula, spread chocolate ice cream over cookie crust and smooth top.
Place in freezer until firm, at least 1 hour.
Reserve 2 tablespoons of fudge sauce for decorating top of cake and spread remainder evenly over top of chocolate ice cream.
Freeze until firm, about 30 minutes. 
Spread strawberry ice cream over fudge, level top of cake, and freeze until whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from freezer. Run large knife under hot water, wipe dry, and run knife around rim of the pan to loosen ice cream from sides; repeat as necessary. Release and remove sides of springform pan. Lightly spread reserved fudge sauce over top of the cake using back of a spoon, and arrange strawberries however you like.
To serve, cut cake into wedges with knife warmed in hot water and wipe dry.

BEN & JERRY'S S'MORES ICE CREAM CAKE

I love Ben & Jerry's Ice Cream, and I love S'mores. Here's the perfect dessert for your Memorial Day Barbecue or any day: Ben & Jerry's S'mores Ice Cream Cake. Following is the no-bake recipe, but be sure and watch the video. This S'mores Ice Cream Cake is a no-brainer and can be made at the drop of a hat. If you're like me, you probably have all the ingredients in your pantry and freezer! The finished cake looks and tastes amazing! I don't add the extra fudge sauce at the end because I think the S'mores Ice Cream Cake is rich enough as is. Enjoy! Thanks, Ben & Jerry's!

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

Directions
Prepare the crust (see below)
Prepare the filling (see below)
Top the crust with Ice Cream filling
Spread 2 cups of marshmallow fluff over the top of the ice cream (this can be done directly after filling with ice cream, or you can chill ice cream layer first)
Freeze cake for a minimum of two hours

To serve:
Remove cake from freezer, let cake sit for 10 minutes, top with mini marshmallows and torch to golden brown
Run a knife around the edge of pan and remove side of spring-form
Slice, serve, and enjoy!

Crust: 
16 (8 oz.) whole graham crackers, crushed
1/3 cup powdered sugar
1 stick unsalted butter, melted
Combine graham crackers and sugar, add melted butter and stir to sandy, buttery consistency. Press mixture into bottom and up sides of 9” spring-form pan, using fingers or flat bottomed measuring cup. Chill for 10 minutes while you prepare ice cream.

Filling:
3 Pints Ben & Jerry’s S’mores Ice Cream (or any Ben & Jerry's Chocolate Ice Cream)
Remove Ice cream from containers and place in bowl to soften, about 10 minutes.
Stir to combine and top prepared and chilled graham crust with ice cream.

Follow directions above for marshmallow topping!

Ice Cream Yule Log aka Bûche de Noël for the Winter Solstice

The Winter Solstice is upon us, and what could be more fitting that a Yule Log aka Bûche de Noël. And yes, it can also be served for Christmas. We all know about these cross-over holiday traditions.

The tradition of the Yule Log spans millennia and actually precedes Christianity. Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness at the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to a log-shaped Christmas cake or"Bûche de Noël."

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. Personally I think chocolate looks the best! How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

Ingredients

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Chocolate or Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 ounces) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Directions

Preheat oven to 350° Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
Prepare cake mix according to package; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
Run metal spatula around edges of cake to loosen; sift 1 Tbsp sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

ICE CREAM CAKE ROLL: National Ice Cream Day

Today is Ice Cream Day! Be sure and grab an ice cream cone, an ice cream sandwich, or --an ice cream cake. That's what I'm doing! 

When I was growing up we didn't have local ice cream shops making specialty ice cream cakes, but we did have store-bought Ice Cream Cake Rolls at the supermarket. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. You can make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" -- is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.

CHOCOLATE STRAWBERRY ICE CREAM CAKE: National Strawberry Ice Cream Day

Today is Strawberry Ice Cream Day. Odd holiday for the middle of winter, don't you think? But for the purposes of this blog, here's an easy way to celebrate: serve strawberry ice cream with hot fudge over it. Or, you make some great homemade strawberry ice cream with chocolate chunks.

However, here's something else that's easy, pretty, and delicious--Chocolate Strawberry Ice Cream Cake. This is perfect for Strawberry Ice Cream Day or for special celebrations! I found the recipe on the Whole Foods Market site and adapted it slightly. Some great recipes to be had there! Bookmark it for summer, too!

CHOCOLATE STRAWBERRY ICE CREAM CAKE

Ingredients
14 Oreos
2 Tbsp sweet (unsalted) butter, melted
1 quart chocolate ice cream, softened
1 1/4 cup chocolate fudge sauce, divided
1 quart strawberry ice cream, softened
2 cups sliced fresh strawberries

Directions 
Pulse cookies in bowl of food processor until ground (you should have about 1 1/2 cups crumbs). Pour in butter and pulse just until mixed.
Press mixture firmly into bottom of a 9-inch springform pan.
Freeze until chilled, about 30 minutes.
Using rubber spatula, spread chocolate ice cream over cookie crust and smooth top.
Place in freezer until firm, at least 1 hour.
Reserve 2 tablespoons of fudge sauce for decorating top of cake and spread remainder evenly over top of chocolate ice cream.
Freeze until firm, about 30 minutes. 
Spread strawberry ice cream over fudge, level top of cake, and freeze until whole cake is very firm, at least 3 hours and up to 1 day.
Remove cake from freezer. Run large knife under hot water, wipe dry, and run knife around rim of the pan to loosen ice cream from sides; repeat as necessary. Release and remove sides of springform pan. Lightly spread reserved fudge sauce over top of the cake using back of a spoon, and arrange strawberries however you like.
To serve, cut cake into wedges with knife warmed in hot water and wiped dry.

SPUMONI ICE CREAM CAKE: National Spumoni Day!

Today is National Spumoni Day! Spumoni, not to be confused with zamboni, is a multicolored Italian ice cream. When I was growing up, it was usually a flavorless ice cream served in Italian restaurants at the end of a meal. It wasn't until I visited Italian friends that I tasted really good Spumoni.

By definition, Spumoni is a special Italian dessert made of layers of ice cream, whipped cream, candied fruit, and nuts. Each layer contains different flavors and ingredients. In traditional dessert kitchens, spumoni is often made of three layers of flavor: chocolate, pistachio, and cherry. Each layer of Spumoni ice cream may include more than flavored ice cream. The chocolate layer, for example, may include chocolate shavings or chunks. Sometimes the chocolate layer has crushed hazelnuts inside. Not only does the hazelnut add a lovely flavor to the chocolate, but it also compliments the pistachio layer. The pistachio layer, of course, almost always includes crushed pistachio nuts. Finally, the fruit layer of spumoni is usually made with candied fruit. The cherry layer is the most traditional fruit component to the dessert.

 

Not surprisingly Ben & Jerry's has a recipe for Spumoni Ice Cream Cake. It's so easy and delicious. I've added cherries and hazelnuts.

SPUMONI ICE CREAM CAKE

Ingredients
1 pint Ben & Jerry’s Cherry Garcia
1 pint Ben & Jerry’s Pistachio Pistachio
1 pint Ben & Jerry’s Chocolate Fudge Brownie
4 large brownies (homemade or store bought)

Toppings: Chocolate *Ganache
1 cup (8 oz) chocolate chips and 1 cup heavy cream
Cookie Crumbs – 4 chocolate sandwich cookies, crushed
Maraschino Cherries
Chopped Hazelnuts

Directions
In a silicone or metal baking pan/pie plate place a layer of brownies and push down firmly to make a thin layer of crust. Soften 1 pint of ice cream so it is soft enough to spread. Spread over crust and place in the freezer for 10-15 minutes, or until it's firm.
While that’s in the freezer, pull out another pint of ice cream to soften. Repeat step 2 for the remaining flavors until you have all three layers spread in the pan. Add either cookie crumbs or ganache as a topping, and return the cake to the freezer for at least 15 minutes.
Remove cake from freezer and cut into individual slices to serve. You may need to remove the cake and let it soften before slicing if left in the freezer for 30 minutes or longer. Add chopped hazelnuts and maraschino cherries.

*Chocolate Ganache: Place heat proof (glass or stainless steel) bowl over boiling water. Add 1 cup of cream to heat the cream to a low boil and remove from heat. Slowly add cream to chocolate pieces. Let the ganache cool, but while it’s still liquid use a spoon to drizzle the ganache over the cake. Top with Maraschino Cherries.

ICE CREAM CAKE ROLL: National Ice Cream Cake Day

Today is Ice Cream Cake Day! I love ice cream cake. When I was growing up we didn't have local ice cream shops making specialty ice cream cakes, but we did have store-bought Ice Cream Cake Rolls at the supermarket. I loved the spongy chocolate cake that contrasted with the cold solid vanilla ice cream. You can make this easy recipe today or any day. The following recipe for this Classic Retro Recipe for Ice Cream Cake Roll -- "a Double Treat" -- is adapted from Family Circle Magazine.

ICE CREAM CAKE ROLL 

Ingredients
3/4 cup all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking powder
pinch of salt
4 eggs
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 Tablespoons confectioners' sugar
3 cups vanilla ice cream, softened

Directions 
Heat oven to 350 degrees F. Coat 15 x 10 x 1-inch jelly-roll pan with nonstick cooking spray. Line bottom of pan with parchment or waxed paper. Spray paper.
Stir together flour, cocoa powder, baking powder, and salt. In large bowl, beat eggs with electric mixer on medium speed for 5 minutes, until very light yellow. Gradually add granulated sugar, beating until smooth. Beat in vanilla extract.
Fold flour mixture into egg mixture until no lumps remain. Pour into prepared pan, spreading level. Bake at 350 degrees F for 12 minutes or until cake springs back when lightly touched.
Dust clean kitchen towel with confectioners sugar. Turn cake out onto towel. Roll up towel and cake from short end; cool completely.
Unroll; spread with softened ice cream to within 1 inch of edges.
Re-roll cake without towel; wrap in plastic wrap. Freeze at least 4 hours or overnight.
If frozen overnight, let stand at room temperature 20 minutes before serving.
To serve, carefully remove plastic wrap.

S'MORES ICE CREAM CAKE for Memorial Day!

I love Ben & Jerry's Ice Cream, and I love S'mores. This recipe from Ben & Jerry's for S'mores Ice Cream Cake is a winner for your Memorial Day Celebration! It's an easy no bake make-ahead dessert that still reflects the first barbecue of the season, the holiday, camping out, or glamping!

Check the recipe below, and be sure and watch the video. This is a no-brainer and can be made at the drop of a hat. If you're like me, you probably have all the ingredients in your pantry and freezer! The finished cake looks and tastes amazing! I dropped the extra fudge sauce at the end, because I think the S'mores Ice Cream Cake is rich enough as is. Enjoy! Thanks, Ben & Jerry's!

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

Directions
Prepare the crust (see below)
Prepare the filling (see below)
Top the crust with Ice Cream filling
Spread 2 cups of marshmallow fluff over the top of the ice cream (this can be done directly after filling with ice cream, or you can chill ice cream layer first)
Freeze cake for a minimum of two hours

To serve: Remove cake from freezer, let cake sit for 10 minutes, top with mini marshmallows and torch to golden brown
Run a knife around the edge of pan and remove side of spring-form
Slice, serve, and enjoy!

Crust: 
16 (8 oz.) whole graham crackers, crushed 1/3 cup powdered sugar
1 stick butter, melted
Combine graham crackers and sugar, add melted butter and stir to sandy, buttery consistency. Press mixture into bottom and up sides of 9” spring-form pan, using fingers or  flat bottomed measuring cup. Chill for 10 minutes while you prepare ice cream.

Filling:
3 Pints Ben & Jerry’s S’mores Ice Cream (or any Ben & Jerry's Chocolate Ice Cream).
Remove ice cream from containers and place in bowl to soften, about 10 minutes.
Stir to combine and top prepared and chilled graham crust with ice cream.

Follow directions above for marshmallow topping!

Ben & Jerry's S'mores Ice Cream Cake: Perfect for the Summer Solstice

Today is the Summer Solstice, and the temperature is hitting triple digits here, so it's the perfect day to make this S'mores Ice Cream Cake. I love Ben & Jerry's Ice Cream, and I love S'mores. Use the recipe below, and be sure and watch the video. This is a no-brainer and can be made at the drop of a hat. If you're like me, you probably have all the ingredients in your pantry and freezer! The finished cake looks and tastes amazing! I dropped the extra fudge sauce at the end from the original recipe, because I think the S'mores Ice Cream Cake is rich enough as is. Thanks, Ben & Jerry's!

 

BEN & JERRY'S S'MORES ICE CREAM CAKE

Directions
Prepare the crust (see below)
Prepare the filling (see below)
Top the crust with Ice Cream filling
Spread 2 cups of marshmallow fluff over the top of the ice cream (this can be done directly after filling with ice cream, or you can chill ice cream layer first)
Freeze cake for a minimum of two hours

To serve: 
Remove cake from freezer, let cake sit for 10 minutes, top with mini marshmallows and torch to golden brown
Run a knife around the edge of pan and remove side of spring-form
Slice, serve, and enjoy!

Crust: 
16 (8 ounces) whole graham crackers, crushed 1/3 cup powdered sugar
1 stick butter, melted
Combine graham crackers and sugar, add melted butter, and stir to sandy, buttery consistency. Press mixture into bottom and up sides of 9” spring-form pan, using fingers or flat bottomed measuring cup. Chill for 10 minutes while you prepare ice cream.

Filling:
3 Pints Ben & Jerry’s S’mores Ice Cream (or any Ben & Jerry's Chocolate Ice Cream)
Remove Ice Cream from containers and place in bowl to soften, about 10 minutes.
Stir to combine and top prepared and chilled graham crust with ice cream.
Follow directions above for marshmallow topping!

Ice Cream Cake Bûche de Noël

The Winter Solstice is upon us, and what could be more fitting that a Yule Log aka Bûche de Noël. Yes, it can be served for Christmas, but we all know about the cross-over traditions of winter holidays.

The tradition of the Yule Log spans millennia and actually precedes Christianity. Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness at the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to a log-shaped Christmas cake or "Bûche de Noël." This week I posted a recipe for a Bûche de Noël. I also posted a list of bakeries and patisseries in the San Francisco Bay Area where you can purchase a Bûche de Noël for your holiday celebration.

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. Personally I think chocolate looks the best! How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Chocolate or Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 ounces) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Directions
Preheat oven to 350° Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
Prepare cake mix according to package; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
Run metal spatula around edges of cake to loosen; sift 1 Tbsp sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

Don't have time to do this? Baskin & Robbins has Ice Cream Buches de Noel for sale. You get to pick the ice cream flavor you like. They're ready for take-out or they'll customize it for you.

Photo: Breyer's with strawberry ice cream

Ice Cream Yule Log aka Bûche de Noël for the Winter Solstice

Today is the Winter Solstice, and what could be more fitting that a Yule Log aka Bûche de Noël. Yes, it can be served for Christmas, but we all know about the cross-over traditions of winter holidays.

The tradition of the Yule Log spans millennia and actually precedes Christianity. The Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away, which they presumed might come because of the prolonged darkness of the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to log-shaped Christmas cake or "Bûche de Noël."  A few years ago I posted a fabulous recipe for a traditional Buche de Noel.

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Breyers Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 oz.) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Preparation
1. Preheat oven to 350°. Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
2. Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
3. Run metal spatula around edges of cake to loosen; sift 1 tablespoon sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
4. Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
5. On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using another brand of ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
6. Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
7. On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log.'' Place diagonal slice against side of ''log'' to form ''branch.''
8. Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms." Return to freezer to firm up.
9. To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

Don't have time to do this? The other day I saw Ice Cream Buches de Noel for sale at Baskin & Robbins. You get to pick the ice cream flavor you like. They're ready for take-out or they'll customize it for you.

Photo: Breyer's with strawberry ice cream

Ice Cream Yule Log aka Bûche de Noël for the Winter Solstice

Today is the Winter Solstice, and what could be more fitting that a Yule Log aka Buche de Noel. Yes, it can be served for Christmas, but we all know about the cross-over traditions of winter holidays.

The tradition of the Yule Log spans millennia and actually precedes Christianity. The Peasants used to burn a yule log on the Winter Solstice in December to keep evil spirits away by burning the Yule log, which they presumed might come because of the prolonged darkness of the Winter Solstice.

As Christianity grew, the yule log became more commonly associated with Christmas celebrations and Christianity adopted the Yule log tradition. For centuries, Christians cut their own yule logs at Christmas time or they would try to find a yule log to burn. During the 1700s and 1800s, it was a regular Christmas tradition for men to go out in search of a yule log. Many European countries had traditions surrounding the Yule log, but a Yule log was burned either in the days preceding Christmas or on Christmas Eve or Christmas Day.

For the purposes of this blog, the expression "Yule log" has also come to refer to log-shaped Christmas cake or "Bûche de Noël".  Last year, I posted a fabulous recipe for a traditional Buche de Noel.

Here's a simple recipe adapted from the Breyers Ice cream site for a Buche de Noel aka Yule Log Ice Cream Cake. You can always change the ice cream to a flavor you like best. How easy is this?

ICE CREAM YULE LOG aka BUCHE DE NOEL

1 box (16 oz.) angel food cake mix or Duncan Hines Chocolate Cake mix (guess which one I use?)
1 Tbsp. confectioners sugar PLUS extra for garnish
1 container (1.5 qt.) Breyers Chocolate Chip Ice Cream (original recipe uses strawberry)
3 large marshmallows
6 mini marshmallows
Unsweetened DARK cocoa powder
1 can (16 oz.) chocolate frosting
Fresh mint sprigs
Cranberries
Ground cocoa nibs

Preparation
1. Preheat oven to 350°. Line 15-1/2 x 10-1/2-inch jelly-roll pan with parchment paper; set aside.
2. Prepare cake mix according to package directions; pour into prepared pan. Bake 22 minutes or until golden brown and toothpick inserted in center comes out clean. On wire rack, cool 15 minutes.
3. Run metal spatula around edges of cake to loosen; sift 1 tablespoon sugar onto cake. Invert onto clean kitchen towel; remove parchment paper.
4. Starting at short end of cake, roll up tightly, jelly-roll style, folding towel into cake; refrigerate 30 minutes or until chilled.
5. On cutting board, unroll cake. With scissors, cut carton from softened (leave out for 10 minutes) Ice Cream (or if you're using other ice-cream, let it soften until you can spread it). Arrange Ice Cream on its side, then cut crosswise into 8 slices. Arrange slices on cake leaving 1-1/2-inch border at one end of cake; pressing to form an even layer. Roll cake up tightly, using towel to help roll cake; freeze 3 hours or overnight. Freeze serving platter 30 minutes before serving.
6. Meanwhile, for ''mushrooms'', with scissors, snip large marshmallows in half crosswise; press mini marshmallows onto sticky side of large marshmallows. Sift cocoa powder over mushrooms; set aside.
7. On cutting board, remove towel from cake. With serrated knife, slice 1-1/2-inch diagonal piece off one end of cake. On chilled serving platter, arrange large ''log''. Place diagonal slice against side of ''log'' to form ''branch''.
8. Frost "log" and "branch" with chocolate frosting, leaving ends unfrosted. Drag fork across frosting to create "bark"; press on "mushrooms". Return to freezer to firm up.
9. To serve, garnish with cranberries and mint and sprinkle with additional confectioners sugar. Serve on a bed of ground up cocoa nibs!

TIP: The frosting will cover any cracks you may get in the cake when rolling.

Don't have time to do this? The other day I saw Buches de Noel for sale at the Haagen-Daz store. You get to pick the ice cream flavor you like. They're ready for take-out or they'll customize it for you.

Photo: Breyer's with strawberry ice cream