Low FODMAP Frozen Peppermint Bûche de Noël

Name: Low FODMAP Frozen Peppermint Bûche de Noël
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (198 g) sugar, (divided); ¾ cup (87 g) low FODMAP gluten-free cake flour, (such as King Arthur Flour Measure For Measure Flour); ¼ cup (21 g) sifted natural cocoa, (plus extra for pan); 1 teaspoon baking powder; (use gluten-free if following a gluten-free diet); ¼ teaspoon salt; 4 large eggs, (separated); 2 tablespoons neutral flavored vegetable oil, (such as canola); 2 tablespoons room temperature water; 1 teaspoon vanilla extract; 1/8 teaspoon cream of tartar; 1 ½- quarts (1.4 L) lactose-free vanilla ice cream; 2 teaspoons peppermint extract; 1 cup (140 g) coarsely crushed hard peppermint candies (or candy canes, any color you like, divided); Red food coloring, (preferably paste or gel type; optional); 5 large egg whites; ¼ teaspoon cream of tartar; ¾ cup (149 g) sugar; ½ teaspoon vanilla extract; 1 cup (240 ml) Dark Chocolate Ganache, (warmed and in a pourable state)

Instructions

Prep:30minCook:20min

This Low FODMAP Frozen Peppermint Bûche de Noël began life as a recipe that I developed for Bon Appetit magazineand it is so much fun, and so delicious, that I gave it a FODMAP makeover. A tender cocoa cake rolled around lactose-free peppermint ice cream, slathered with meringue frosting, browned with a torch, and served frozen with warm chocolate sauce. It doesn’t get any better than that. Note that the cake needs an overnight sit in the freezer. Make room!

Updated at: Fri, 21 Mar 2025 16:00:26 GMT