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Pistachio Ice Cream Yule Log

I enjoy making something extra special for dessert on Christmas Eve, when we host my husband's family. The pistachio ice cream is a unique filling.—Valerie Gee, West Seneca, New York
  • Total Time
    Prep: 35 min. Bake: 15 min. + freezing
  • Makes
    10 servings

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1/3 cup water
  • 1 teaspoon vanilla extract
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup confectioners' sugar
  • 3 cups pistachio ice cream, softened
  • 12 ounces bittersweet chocolate, divided

Directions

  • Line a greased 15x10x1-in. baking pan with parchment; grease the paper and set aside.
  • In a large bowl, beat eggs for 3 minutes. Gradually add sugar, beating for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water and vanilla. Combine the flour, baking powder and salt; add to egg mixture and beat until smooth.
  • Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
  • Invert cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • Unroll cake; spread ice cream evenly over cake to within 1/2 in. of edges. Roll up again. Place seam side down on a serving platter. Cover and freeze for at least 1 hour.
  • In a microwave, melt 4 ounces of chocolate; stir until smooth. Spread over a parchment-lined baking sheet. Refrigerate for 30 minutes.
  • Break chilled chocolate into 3x1-in. pieces. Melt remaining chocolate; spread over top, sides and ends of cake. Working quickly, place chocolate pieces on cake to resemble bark. Freeze until serving. Remove from the freezer 10 minutes before cutting.
Nutrition Facts
1 slice: 484 calories, 28g fat (15g saturated fat), 105mg cholesterol, 195mg sodium, 60g carbohydrate (46g sugars, 3g fiber), 9g protein.
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