Bûche Glacée


Delicious vanilla ice cream log recipe from Chef Jonathan Garnier, mixed with chocolate and caramelized peanut chunks. The must-have dessert of Christmas!

Servings: 4 to 6 – Preparation: 30 minutes – Freezing: 4 hours


  • 250 ml (1 cup) vanilla ice cream
  • 500 ml (2 cups) chocolate ice cream
  • 125 ml (1/2 cup) peanut butter
  • 125 ml (1/2 cup) caramelized peanuts
  • 1 chocolate cake 8’ diameter (cake, brownies, génoise, etc...)


  • 5 eggs, egg whites
  • 250 ml (1 cup) icing sugar
  • 1 pinch of salt
  • Optional : 125 ml (1/2 cup) brown rhum for flaming the dessert


  1. Cut the cake in half in the thickness.
  2. Shrink one of half into a 4" diameter disc.
  3. Cover the bottom of an 8" diameter bowl with food plastic wrap.
  4. Using a spatula, spread a layer of vanilla ice cream to cover one-third of the bottom of the bowl.
  5. In bowl, place the smallest cake disk (4"), spread peanut butter, peanuts and cover with chocolate ice cream.
  6. Place the 8" disc to close the bowl and cover with food plastic wrap. Reserve in the freezer for 4 hours.
  7. In the bowl of a stand mixer or in a bowl with an electric mixer, beat the egg whites and a pinch of salt until semi-stiff.
  8. Gradually add the sugar while whisking briskly.
  9. When you obtain a firm texture that forms peaks, fill a piping bag with the meringue obtained (the choice of the piping will allow to decorate).
  10. Just before serving, remove the cake from the freezer, remove the plastic wrap from the top, turn the cake out of the pan and remove the plastic wrap. Cover the entire surface of the cake and decorate with the meringue. Then, using a torch, color the meringue.
  11. Flambé with hot rum for a wow effect at serving time.

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