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Ice Cream Musings

Try This At Home: Ice Cream Buche de Noel

Happy #TryThisAtHomeTuesday! This week is a Christmas classic recipe straight from the province Quebec. Impress your friends and family with this spectacular yet easy holiday treat.


Four All Ice Cream


What you need:

  • 1/3 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 teaspoon salt
  • 4 egg yolks
  • 1/2 tsp vanilla
  • 1/3 cup cane sugar
  • 4 egg whites
  • 1/2 cup cane sugar
  • sifted powdered sugar
  • 2 cubes of Four All ice cream
  • Any toppings you desire! Recommended: crushed pecans, raspberry sauce, fresh mint, etc.


Four All Ice Cream



What to do with it all:

  • Grease and flour a large baking pan
  • Stir together the flour, cocoa powder, baking powder, and salt in a large mixing bowl and set aside
  • Beat egg yolks and vanilla together with an electric mixer on high speed for 5 minutes or until lemon-coloured. Gradually add 1/3 cup sugar, beating on medium speed for 5 minutes or until sugar is dissolved
  • Beat egg whites on high speed until soft peaks form then add 1/2 cup sugar and continue beating until stiff peaks form
  • Fold the egg yolk mixture into the egg white mixture
  • Sprinkle the flour mixture over the egg mixture and gently mix together


    Four All Ice Cream


    • Spread the batter onto the prepared pan
    • Bake in the oven at 375 degrees for 12-15 minutes or until the top springs


      Four All Ice Cream


      • Sprinkle a clean dish towel with powdered sugar then loosen the edges of the hot cake from the pan and turn it out onto the towel
      • Roll up the cake and towel together then let cool
      • Unroll the cake and spread softened ice cream (set in fridge for 30 minutes to soften) onto the cake within 1 inch of the edges
      • Reroll the cake without the towel
      • Wrap with plastic wrap and freeze for at least 4 hours
      • To serve, slice the cake & add toppings
      • Ta-da!! Happy holidays - ice cream style


      Four All Ice Cream






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