Steps

• Prepare the vanilla ice cream: In a saucepan, bring the soy milk to a boil with the vanilla bean split in half and scraped. Mix the sugar and cornstarch in a mixing bowl, then pour the milk over while whisking. Put the mixture back into the saucepan, straining through a sieve. Cook the custard over low heat, stirring to thicken it slightly. Set aside in the refrigerator.
• Once it's completely cold, start churning in your ice cream maker. Crush the pecans (roasted or not) and add them to the ice cream.
• Prepare the berry ice cream: Blend the frozen berries with the yogurts and sugar to obtain a smooth and creamy ice cream. Pour into a mold and place in the freezer.
• Prepare the sponge cake: In a mixing bowl, combine the flour, sugar, and baking powder. Add the plant-based milk and whisk everything together. Finish by adding the applesauce and vinegar. Let it rest for 15 minutes (while you preheat the oven to 392°F).
• Pour onto a baking sheet lined with parchment paper. Bake for 10 to 15 minutes (when it starts to turn golden, it's done ;) ).
• Line your Yule log mold with parchment paper. Pour in the vanilla ice cream, then place the red fruit insert in the center. Finish with a bit more vanilla ice cream and a sponge cake layer cut to fit the mold.
• Place in the freezer for at least 3 hours (or even a lifetime ;) ).
• For the decoration, you do as you please, we used some crushed cookies!