Ice Cream Cheesecake Log

  • Cooking and Prep: 45 m
  • Serves: 12
  • Contains:

The dream culmination of all the things we love — ice cream, cheese cake, and chocolate. This dessert needs no sales pitch!

Ingredients (12)

Main ingredients

Optional Candied Hazelnut Garnish

Start Cooking

Prepare the Cake

  1. In a bowl, mix cream cheese, sugar, vanilla extract, yolks, and cornstarch. Use a hand blender to blend until smooth. Add vanilla ice cream and blend until combined.

  2. Remove 3/4 cup of the mixture and set aside.

  3. Fill log mold with the mixture until approximately 1/4 inch from the top and freeze for 20 minutes.

  4. Melt two thirds of a chocolate bar and add to the mixture that was set aside. Pour this into the log mold, creating a line down the center. Freeze for 10 minutes.

  5. Melt remaining chocolate together with the butter. Remove log from the freezer. Add a thin layer of crushed cookies on the top and then pour the melted chocolate over it evenly.

  6. Keep in the freezer until serving.


Recipe was doubled for the mold featured. The recipe fits a disposable aluminum mold.

Candied Hazelnut Garnish (Optional)

  1. Heat sugar and water in a small saucepan over medium heat. Brush the sides of the pot with a pastry brush and water from time to time to prevent crystalizing. Cook until desired color is reached and then close the flame.

  2. Stick hazelnuts onto a skewer and dip into the caramelized sugar. Suspend skewer on the edge of a pan, letting the caramel drip down, forming a strand. Let cool and then break the strand to desired height.


Store in a cool dry place (do not refrigerate). This garnish is best if used the same day.

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