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Close up of biscuit and cream texture on a choc ripple log.
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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!
Course Dessert
Cuisine Australian
Prep Time 10 minutes
Setting Time 6 hours
Total Time 6 hours 10 minutes
Servings 12 slices
Calories 236kcal
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.

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

Calories: 236kcal | Carbohydrates: 16g | Protein: 2g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 51mg | Sodium: 77mg | Potassium: 72mg | Fiber: 1g | Sugar: 10g | Vitamin A: 555IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg