CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small low rectangles of ice cream with slightly rounded corners, pink raspberry layer above the vanilla and meringue base. Small white stitches at the top edge, black shavings and pistachios at the foot, faceless.
Suggestion for presentation

Cute & Kawaii / Iced ice creams & desserts

Two-Tone Ice-Cream Yule Log Cushions

A recipe by CakeChristmas / Updated on 30 October 2026.

Eight blocks of ice with gently rounded corners receive only a few stitches of white chocolate.

8 low rectangular ice cushions / Ice and sorbet assembly; freezing

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

Eight blocks of ice with gently rounded corners receive only a few stitches of white chocolate.

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Original quantity: 8 servings.

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Preparation

  1. Line a 24 x 10 cm cake pan with two strips of baking paper protruding from the edges. Keep the mold cold during preparation.
  2. Allow the sorbet to soften for 5 to 10 minutes in the refrigerator, without melting it. Place it in the bottom and put in the freezer for 20 minutes.
  3. Also soften the vanilla ice cream, spread it on the sorbet and then push the coarsely broken meringues on top. Cover and freeze for at least 4 hours.
  4. Unmold on a cold dish, meringues underneath. Cut in length to obtain two 5 cm strips, then each into four 6 cm rectangles. Round the four corners of each rectangle very slightly with a warm wiped blade; reserve the small drops in a cup to consume immediately.
  5. Melt the white chocolate and let it cool. Draw four short dots spaced on each top side of the cushions. Sprinkle the pistachios and dark chocolate shavings at the foot of the portions. Freeze for 30 minutes, then allow to loosen 5 minutes before serving.

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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