Nanaimo Bar Ice-Cream Cake

We've translated Canada's favourite bar into a frozen True North dessert.

Nanaimo Bar Ice-Cream Cake
Nanaimo Bar Ice-Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1/4

    cup butter

  • 2

    tbsp granulated sugar

  • 1

    egg yolk

  • 3/4

    cup chocolate wafer cookie crumbs

  • 1/2

    cup shredded sweetened coconut

  • 1/3

    cup finely chopped hazelnuts

  • 4

    cups vanilla ice cream

  • 1/2

    cup whipping cream

  • 3

    oz semisweet chocolate, chopped

Directions

In saucepan, melt butter with sugar over medium heat; stir in egg yolk, cookie crumbs, shredded coconut and 1/4 cup (50 mL) of the hazelnuts. Line 9- x 5-Inch (2 L) loaf pan with foil, leaving 1-inch (2.5 cm) overhang for handles; grease foil. Press crumb mixture evenly into pan. Bake in centre of 350°F (180°C) oven for 25 minutes or until firm. Let cool completely on rack. Soften ice cream in refrigerator for 30 minutes; pack firmly over crust. Freeze for 4 hours or until solid. In small saucepan, bring cream to boil; remove from heat. Add chocolate; whisk until smooth. Let stand for 30 minutes or until cool and slightly thickened. Pour chocolate sauce over ice cream layer, spreading evenly. Sprinkle with remaining nuts. Freeze for 1 hour or until firm. (Make-ahead: Cover with plastic wrap, overwrap in heavy-duty foil and freeze for up to 1 week.) To serve, let frozen cake stand in refrigerator for 30 minutes. Dip pan into warm water. Using foil handles, remove cake from pan. Dip sharp knife into hot water; slice cake.

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