Ice Cream Chocolate Log Recipe

This Ice Cream Chocolate Log is my favorite no-bake dessert when I want something elegant yet easy to prepare. It’s a perfect mix of creamy ice cream wrapped in a rich chocolate shell — like a frozen dessert version of a Swiss roll or yule log, but much simpler. I love making this for special occasions or summer gatherings because it always impresses with minimal effort.

Why You’ll Love This Recipe

I love how this recipe lets me play with flavors and textures. The chocolate shell gives that satisfying snap, while the ice cream inside stays smooth and creamy. It’s customizable, fun to decorate, and looks stunning when sliced. Plus, I can prepare it days ahead — ideal for entertaining or when I want a show-stopping frozen dessert without stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate shell

• 300 g milk chocolate (or dark chocolate if I prefer a richer flavor)

• 2 tablespoons coconut oil or vegetable oil (helps the chocolate set smoothly)

For the filling

• 1 liter vanilla ice cream (or any flavor I like — coffee, caramel, hazelnut, or pistachio work beautifully)

• 1 chocolate sponge cake or brownie crumbs (optional, for a base layer)

For the topping

• Crushed nuts (almonds, hazelnuts, or peanuts)

• Chocolate chips or curls

• Coffee beans or cocoa nibs (optional, for decoration)

Directions

1. Prepare the chocolate shell.
   I melt the chocolate and coconut oil together using a double boiler or in the microwave in 30-second intervals, stirring until completely smooth. I line a loaf pan with parchment paper or plastic wrap, pour in half of the melted chocolate, and use a spoon to coat the entire inside evenly. I freeze for 5–10 minutes until firm, then repeat with the remaining chocolate for a thicker, sturdier shell. I return it to the freezer to set.

2. Add the ice cream.
   I let the ice cream soften slightly at room temperature (about 5–10 minutes). If I’m using a base layer, I press a thin layer of cake or brownie crumbs into the bottom of the chocolate shell. Then I spoon in the softened ice cream, pressing gently to remove any air pockets, and smooth the top.

3. Seal and freeze.
   For a neat finish, I drizzle a thin layer of melted chocolate on top to “close” the log — this helps hold its shape. I cover the pan with plastic wrap and freeze for at least 4–6 hours (overnight gives the best results).

4. Unmold and decorate.
   When ready to serve, I gently lift the log from the pan. I sprinkle the top with crushed nuts, chocolate chips, and cocoa nibs, and sometimes drizzle extra melted chocolate for a glossy finish.

Servings and Timing

This recipe serves about 8–10 people. It takes 20 minutes of prep time plus at least 4–6 hours of freezing (or overnight).

Variations

• Flavor twist: I swap vanilla ice cream for pistachio, caramel, or coffee for a more gourmet flavor.

• Crunchy layers: I sometimes add crushed cookies, wafers, or toffee bits in the center for extra texture.

• Festive touch: I top it with fresh raspberries, strawberries, or a dusting of cocoa powder for a holiday feel.

• Mocha version: I mix a teaspoon of espresso powder into the melted chocolate for a coffee-chocolate kick.

• Nutty delight: I swirl peanut butter or Nutella into the ice cream layer before freezing.

Storage/Reheating

I keep the ice cream log tightly wrapped in plastic or stored in an airtight container in the freezer for up to 2 weeks. When serving, I let it sit at room temperature for 5–10 minutes to soften slightly for clean slicing. Since it’s frozen, no reheating is needed — just slice and enjoy.

FAQs

Can I use store-bought chocolate sauce instead of melted chocolate?

I don’t recommend it. Store-bought sauces don’t harden the same way, so I stick with real melted chocolate mixed with a bit of coconut oil for that perfect snap.

What’s the best way to slice it without cracking the shell?

I use a sharp knife warmed under hot water and wiped dry before slicing. It cuts cleanly through the frozen chocolate and ice cream.

Can I make this dairy-free?

Yes. I use dairy-free ice cream and vegan chocolate for a fully plant-based version. Coconut or oat-based ice creams work especially well.

Can I add fruit inside the log?

Absolutely. I sometimes layer in sliced strawberries, raspberries, or even caramelized bananas before freezing for bursts of flavor and color.

How far in advance can I make it?

I make it up to 3 days ahead of time and keep it tightly covered in the freezer. It holds its texture and flavor beautifully until serving day.

Conclusion

This Ice Cream Chocolate Log is one of those desserts that feels fancy but is incredibly easy to make. I love how it combines the creamy smoothness of ice cream with the crispness of chocolate, and it’s endlessly customizable to any flavor combination I crave. Whether for a dinner party, birthday, or just a special family dessert, it always impresses — and disappears fast.