Nanaimo Bar Ice-Cream Cake

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1/4 cup butter
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 3/4 cups chocolate wafer cookie crumbs
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup finely chopped hazelnut
  • 4 cups vanilla ice cream
  • 1/2 cup whipping cream
  • 3 oz semisweet chocolate chopped

Method

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.

 

Nutritional facts <b>Per serving:</b> about

  • Sodium 99 mg
  • Protein 3 g
  • Calories 274.0
  • Total fat 20 g
  • Cholesterol 63 mg
  • Saturated fat 11 g
  • Total carbohydrate 24 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 13.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Nanaimo Bar Ice-Cream Cake

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