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+ servings
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!
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



  • 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


  • 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.


  • 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.


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