Christmas Log with Ice Cream Recipe Gluten-free, dairy-free (casein-free) and hypotoxic

PORTIONS: 10

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ORGANIC INGREDIENTS

  • 105 g (3/4 cup) all-purpose flour "La Merveilleuse"
  • 30 g (1/3 cup) cocoa
  • 5 ml (1 tsp) baking powder
  • A pinch of salt
  • 3 large eggs, separated
  • 2.5 ml (1/2 tsp) cream of tartar
  • 160 g (1/2 cup) maple syrup
  • 75 ml (5 tbsp) water
  • 5 ml (1 tsp) vanilla extract
  • Topping of your choice (raspberries, strawberries, cherries)
  • Homemade Vanilla Ice Cream Recipe

PREPARATION

  1. Preheat the oven to 350 °F (180 °C).
  2. In a bowl, sift together flour, cocoa, baking powder and salt. Make a well in the center and add the egg yolks, maple syrup, water and vanilla. Beat with an electric mixer at maximum speed  or in a stand mixer with a flat paddle at medium speed, about 5 minutes.
  3. In another bowl, beat the egg whites. Start gently, add the cream of tartar, then beat at maximum speed until stiff peaks form.
  4. Gently fold the egg whites into the first mixture with a spatula.
  5. Place on a baking sheet lined with parchment paper and spread the dough with a spatula evenly to make a rectangle of 25 cm x 35 cm (10 x 14 inches).
  6. Bake on the centre rack of the oven for about 12 to 13 minutes, or until a slight pressure of the finger leaves no mark.
  7. Place on a dishcloth that has been sprinkled with icing sugar. Gently remove the parchment paper, roll the cake without tightening too much and let stand for 4 minutes.
  8. Unroll the cake, spread the filling and roll again. Allow to cool for 3 hours.
  9. Then prepare the ice cream and as soon as it is ready, spread it on the log.
  10. Decorate to taste with chocolate shavings, then place in the freezer in an airtight container.

TO SERVE: Remove the log from the freezer and leave it at room temperature for about 15 minutes or until it is easily sliced.

 

Enjoy your meal!

Christmas Log with Ice Cream Gluten-free, dairy-free (casein-free) and hypotoxic By: Cuisine l'Angélique

With this ice cream log, your holiday meal will end in style!

ADDITIONAL RECIPE

Homemade vanilla ice cream, dairy-free.

A homemade dairy-free ice cream!

FILLING SUGGESTIONS


Strawberries:

  • 260 g (2 cups) strawberries, fresh or frozen
  • 105 g (1/3 cup) maple syrup
  • 30 ml (2 tbsp) organic cornstarch diluted in the same amount of water

Raspberries:

  • 195 g (1 1/2 cups) raspberries, fresh or frozen
  • 105 g (1/3 cup) maple syrup
  • 37.5 ml (2 1/2 tbsp) organic cornstarch, diluted in the same amount of water

Cherries:

  • 260 g (2 cups) cherries, fresh or frozen
  • 105 g (1/3 cup) maple syrup
  • 30 ml (2 tbsp) organic cornstarch diluted in the same amount of water

Preparation:

  • Bring fruit and maple syrup to a boil.
  • Add the cornstarch mixture, stirring constantly with a whisk until thickened.
  • Allow to cool to room temperature and then allow to cool completely in the refrigerator before using.