Australian/ Christmas/ Dessert/ Recipes

No Bake Choc Ripple Log

24/11/2021

Looking for an impressive yet super easy no-bake dessert? Try this classic Aussie Choc Ripple Log cake, perfect for Christmas and entertaining, with just 10 minutes prep and 4 easy ingredients!

Close up of biscuit texture on a choc ripple log.

Why We Love This

Like all good Australian recipes, this impressive dessert is just about fool-proof. The easy and fun method also makes it perfect for making with kids!

All you need are 4 simple ingredients, about 10 mins hands on prep, and the rest is waiting for it to set in the freezer.

The rich and moist cookies and whipped cream treat is a great starting point for you to adapt and make it your own. Crush your favourite chocolate bars to use as toppings, or swap the choc ripples for your favourite cookies or biscuits.

Choc ripple long on large plate with strawberries.

What is Choc Ripple Log? 

Ripple Log, also known as chocolate ripple cake, is another classic Australian dessert dish. Just like trifle, ice cream pudding and jelly slice, it’s a super simple dessert: Assemble, set and enjoy!

Essentially a fancy presentation of cookies and cream ice cream, it consists of chocolate ripple biscuits sandwiched with and smothered in whipped cream.

Popular toppings are chocolate shavings or sprinkles, fresh fruit and peppermint leaves, but they can also be topped with crushed biscuits, lollies, crushed chocolates or other treats. You’re only limited by your imagination and your taste buds!

An entertainer’s delight, this dish is so popular in Australia for Christmas, birthdays, Valentine’s Day, family gatherings and celebrations!

What You’ll Need

  • Choc Ripple Biscuits – These are the classic Arnott’s choc ripple biscuits popular in Australia. You can use just about any of your favourite cookies or sweet biscuits. Popular alternatives are gingernuts, chocolate cookies or chocolate chip cookies, mint slice, Tim Tams etc. Use gluten free biscuits for a gluten free version of this cake. Or why not make them with coffee scroll biscuits for extra nostalgia?
  • Cream – Use thickened cream / heavy cream rather than pouring cream to make sure it whips up nicely. The cream will add moisture to the biscuits as it sets in the freezer, helping them soften into a cake-like texture. 
  • Icing Sugar – This adds a hint of sweetness to the cream while also helping it hold its shape. You can use less sugar for a less-sweet dessert, or leave it out completely if your biscuits are already sweet enough.
  • Vanilla Essence – Sub with peppermint or cherry. 
  • Optional Toppings – Try it with your favourite combination of fresh berries, kiwi fruit, crushed biscuits, sprinkles, lollies or even a drizzle of cookie butter. You could also garnish with crushed meringue for extra crunchy texture, similar to Eton mess.

Wandercook’s Tips

  • Plan Ahead – This recipe is best made at least 1 day before serving so it has plenty of time to set overnight. 
  • Don’t Over-Whip – Beat the cream until it’s light and fluffy and holds its shape well. If you beat past this point, you might accidentally turn it into butter!
  • Setting – Make sure the platter is flat in the fridge so it doesn’t slide as it sets.
  • Portable Dessert – Set the main dessert on a tray and cover with baking paper to protect it during transport. Just before serving, top with berries, shaved chocolate and/or any other toppings you have chosen.  
  • Slicing – Cut on the diagonal to see the nice visual effect of cream sandwiched between the biscuits.

FAQs

What size platter is best for Chocolate Ripple Cake?

This recipe best suits a rectangular platter around 30 cm / 12 inches. Otherwise, if you’d like to make it into a Christmas wreath shape, use a square platter.

How long does it last?

It should last for around 2 days if stored in an airtight container in the fridge.

Can I freeze it?

Technically, yes. While we don’t recommend freezing this dessert before serving as it will become too hard to slice, and may not look as nice once it thaws. We did however freeze a few leftover slices with no issues, so if you want to try it, give it a go. If you do, allow to thaw on the bench for 15-30 minutes before slicing and serving.

Variations

  • Mini Individual Serves – Make a stack of 3-4 choc ripples sandwiched with cream, then cover with cream all over the top. Set for a minimum of 6 hours in an airtight container in the fridge, then decorate just before serving. 
  • Kid Friendly – Top with colourful sprinkles. 
  • Double Chocolate Indulgence – Add 1-2 tbsp cocoa powder when whipping the cream. 
  • Black Forest – Slather the cookies with morello cherry jam as well as cream. 
  • Christmas Dessert – Use fresh strawberries and mint for a red and green theme. Optional: Lay it out in a wreath shape instead of a log for an edible Christmas wreath!
  • Easter Dessert – Decorate with mini easter eggs or crushed large easter eggs. 
  • Top with Berry Coulis – Check out our vanilla blancmange pudding recipe for our quick and easy blackberry coulis!
  • Make it Naughty – Dip the biscuits into a sherry, tia maria, kahlua, schnapps or port before assembling. If you do, dip quickly to avoid the biscuits becoming too soggy. Or add a splash of Irish cream into the cream before whipping.
  • Leftover cream? Whip it up into another dessert like matchsticks or chocolate mousse!
Close up of biscuit and cream texture on a choc ripple log.

More deliciously easy Aussie desserts to try next:

★ Did you make this recipe? Please leave a comment and a star rating below!

Close up of biscuit and cream texture on a choc ripple log.

No Bake Choc Ripple Log

If you love cookies and cream ice cream you'll love this super easy Choc Ripple Log Cake! It's quick to prepare and so refreshing on a hot Aussie Christmas Day!
Prep Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 10 minutes
Course: Dessert
Cuisine: Australian
Servings: 12 slices
Calories: 236kcal
Author: Wandercooks
Cost: $10

Equipment

Ingredients

  • 450 ml thickened cream / heavy cream
  • 2 tbsp icing sugar / powdered sugar
  • 1 tsp vanilla or mint essence
  • 250 g choc ripple biscuits sub chocolate / choc chip cookies, mint slices or gingernuts

Optional toppings (your choice):

  • strawberries & kiwifruit slices
  • fresh mint
  • peppermint crisp crushed
  • shaved chocolate
  • crumbled biscuits
  • choc sprinkles

Instructions

  • In a medium bowl, whip the cream, icing sugar and vanilla essence until thick and fluffy.
    450 ml thickened cream / heavy cream, 2 tbsp icing sugar / powdered sugar, 1 tsp vanilla or mint essence
  • Spread a 1 cm / 0.4 inch layer of whipped cream in a long log shape on a large plate or platter.
  • Pick up your first choc ripple biscuit and place a scoop of cream on the base, then stand it upright at the start of your cream base.
    250 g choc ripple biscuits
  • Pick up the next biscuit, slather another large dollop of cream on the base and press it next to the first biscuit. Repeat for remaining biscuits. Keep a few biscuits aside if you’d like to crumble them as a topping. Note: You can press the biscuits tighter together each time you place a new one onto the log. It doesn’t matter if a little cream squishes out the edges, as you’ll be covering the whole thing anyway.
  • Using a knife or spatula, slather the rest of the cream around the biscuits to form a log.
  • Once finished, place straight into the fridge. Allow to set for at least few hours if you want crunchy biscuits or a minimum of 8 hours / overnight for a softer biscuit.
  • To serve, garnish with your favourite toppings (such as strawberry and kiwifruit slices, fresh mint, crushed peppermint crisp, shaved chocolate, crumbled biscuits and/or chocolate sprinkles) and allow to sit out and soften for a few minutes before slicing. Note: Cut on the diagonal for the best presentation.
    strawberries & kiwifruit slices, fresh mint, peppermint crisp, shaved chocolate, crumbled biscuits, choc sprinkles

Alternative method (time saver):

  • Roughly crush the biscuits and mix them straight into the whipped cream. Transfer into a bread tin lined with baking paper. Set in the fridge or freeze for a minimum of 8 hours. Add toppings / garnishes before serving.

Recipe Notes

  • Plan Ahead – This recipe is best made at least 1 day before serving so it has plenty of time to set overnight. 
  • Don’t Over-Whip – Beat the cream until it’s light and fluffy and holds its shape well. If you beat past this point, you might accidentally turn it into butter!
  • Setting – Make sure the platter is flat in the fridge so it doesn’t slide as it sets.
  • Portable Dessert – Set the main dessert on a tray and cover with baking paper to protect it during transport. Just before serving, top with berries, shaved chocolate and/or any other toppings you have chosen.  
  • Slicing – Cut on the diagonal to see the nice visual effect of cream sandwiched between the biscuits.
  • Mini Individual Serves – Make a stack of 3-4 choc ripples sandwiched with cream, then cover with cream all over the top. Set for a minimum of 6 hours in an airtight container in the fridge, then decorate just before serving. 
  • Kid Friendly – Top with colourful sprinkles. 
  • Double Chocolate Indulgence – Add 1-2 tbsp cocoa powder when whipping the cream. 
  • Black Forest – Slather the cookies with morello cherry jam as well as cream. 
  • Christmas Dessert – Use fresh strawberries and mint for a red and green theme. Optional: Lay it out in a wreath shape instead of a log for an edible Christmas wreath!
  • Easter Dessert – Decorate with mini easter eggs or crushed large easter eggs. 
  • Top with Berry Coulis – Check out our vanilla blancmange pudding recipe for our quick and easy blackberry coulis!
  • Make it Naughty – Dip the biscuits into a sherry, tia maria, kahlua, schnapps or port before assembling. If you do, dip quickly to avoid the biscuits becoming too soggy. Or add a splash of Irish cream into the cream before whipping.

Nutrition

Nutrition Facts
No Bake Choc Ripple Log
Amount per Serving
Calories
236
% Daily Value*
Fat
 
19
g
29
%
Saturated Fat
 
11
g
69
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
51
mg
17
%
Sodium
 
77
mg
3
%
Potassium
 
72
mg
2
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
2
g
4
%
Vitamin A
 
555
IU
11
%
Vitamin C
 
1
mg
1
%
Calcium
 
37
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks
No Bake Choc Ripple Log

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