CakeChristmas
CakeChristmas
Whole rectangular iced log, some chocolate shavings and pistachios on top, base of meringue crumbs. A detached slice shows six alternating white and raspberry rectangles, in two rows of three.
Suggestion for presentation

Cakes with surprises / Iced ice creams & desserts

Vanilla and Raspberry Checkerboard Ice-Cream Yule Log

A recipe by CakeChristmas / Updated on 30 October 2026.

Six ice strips make up a simple checkerboard, hidden under a thin base of meringue and revealed at the cut.

Ice terrine of 20 x 10 cm, checkerboard of six rectangles / Ice and sorbet assembly; freezing

8Indicative portions
35 minPreparation
0 minBaking
6 hRest & Cooling
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Dessert in this mood

Three vanilla strips and three sorbet strips are assembled in two alternating rows; the meringues form the base after turning over.

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Original quantity: 8 servings.

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Preparation

  1. Line two small rectangular dishes of 20 x 10 cm with baking paper. Separately soften ice and sorbet 5 to 10 minutes in the refrigerator, without melting. Spread the 500 ml of each flavour in its dish, about 2.5 cm thick; freeze for 2 hours until firm.
  2. Unmould each ice plate and cut into length into three strips of about 20 x 3.3 cm. Put the strips back in the freezer as soon as they soften.
  3. Line a cake mould with fairly straight walls, 20 x 10 cm and at least 7 cm high. Assemble in vanilla, raspberry, vanilla bottom; place on top raspberry, vanilla, raspberry. Squeeze the strips very lightly to remove large voids.
  4. Spread coarsely crumbled meringues over the top, barely sinking them into the ice. Cover and freeze for 4 hours.
  5. Turn over a dish, remove the papers and divide the 30 g of chocolate into shavings and crushed pistachios. Detach a slice after 5 to 8 minutes of easing; use a hot wiped blade.

Preserve and Serve

7 days in the freezer at 18 °C, well packaged; do not refreeze a melted portion.

Baking tips for this recipe

  • Check the dimensions of the mold and place it in the freezer before starting assembly.
  • Respect cold grips between layers to avoid mixing them with demoulding.
  • Prepare the dish and the finishing elements before unmolding, then follow the reheating time provided by the plug.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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