Crispy Toffee Yule Log Ice Cream Cake
This yule log ice cream cake is an easy and modern take on a classic 50s dessert! It features creamy vanilla ice cream, cracker toffee crumble, butterscotch sauce, and chocolate whipped cream. Try decorating it with mushroom-shaped chocolates, sprigs of rosemary, or any of your favorite classic toppings!
Ingredients
Cracker Toffee
- 2½ ounces saltine crackers (about 24 crackers)
- ½ cup unsalted butter
- ½ cup brown sugar, packed
- 1 cup semi-sweet chocolate chips
Ice Cream Cake
- 1½ quarts Crystal Classic Vanilla ice cream, softened
- ⅓ cup butterscotch sauce
Chocolate Whipped Cream
- 1½ cups Crystal heavy whipping cream
- ⅓ cup powdered sugar
- ⅓ cup cocoa powder
Assembly
- Rosemary sprigs
- Fresh cranberries
- Mushroom-shaped chocolates
Products used
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Heavy Whipping Cream
Directions
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Step 1
Cracker Toffee
Preheat the oven to 400°F. Line a small baking sheet with parchment paper and place the saltine crackers side-by-side in a single layer.
Combine the butter and brown sugar in a medium saucepan. Set the pot over medium heat, stirring constantly until the mixture is smooth. Then, bring the mixture to a boil and boil for 3 minutes.
Immediately pour the toffee mixture over the saltine crackers. Spread it into an even layer to cover the crackers completely. Bake for 4-5 minutes, until the toffee is bubbling.
Remove the pan from the oven and sprinkle the chocolate chips over the top of the crackers. Let the chocolate sit for 5 minutes, and then spread into an even layer. Cool until the toffee and chocolate are set, 25-30 minutes.
Once the candy is completely set, roughly chop about ⅓ of it. You will need 1 cup of cracker toffee crumbs for later. Reserve the remaining cracker toffee for decoration. -
Step 2
Ice Cream Cake
Line a standard loaf pan with plastic wrap. Then, scoop about half of the ice cream into the bottom of the loaf pan. Spread into an even layer, working the ice cream up the sides a bit.Drizzle the butterscotch sauce over the ice cream. Then sprinkle the cracker toffee crumbs on top. Gently spread the remaining ice cream on top, covering the filling completely. Press a piece of plastic wrap to the top of the ice cream and freeze until solid, at least 4 hours or overnight.
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Step 3
Chocolate Whipped Cream
To make the whipped cream, combine the heavy cream, powdered sugar, and cocoa powder in a medium mixing bowl. Use a hand mixer with a whisk attachment to whip the cream into medium-stiff peaks. -
Step 4
Assemble
Once the cake is completely solid, flip it onto a serving plate and remove the plastic wrap. Frost the whole cake with the chocolate whipped cream, rounding the top to form a log shape. Then, use the tines of a fork to draw lines in the cake, so it looks like tree bark.Freeze for another 30-60 minutes. Right before serving, garnish the cake with mushroom-shaped chocolates, rosemary sprigs, fresh cranberries, and/or remaining cracker toffee. Slice and enjoy.
