Nanaimo Bar Ice-Cream Cake

By The Canadian Living Test Kitchen

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Nanaimo Bar Ice-Cream CakeWe've translated Canada's favourite bar into a frozen True North dessert.5 out of5based on1 ratings.

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This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	274274 cal
pro	3 g3g pro
total fat	20 g20g total fat
sat. fat	11 g11g sat. fat
carb	24 g24g carb
fibre	1 g1g fibre
chol	63 mg63mg chol
sodium	99 mg99mg sodium
% RDI:	-
calcium	77 calcium
iron	55 iron
vit A	1313 vit A
folate	44 folate

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

Ingredients

1/4 cup butter 1/4 1/4cup cupbutter
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
1 egg yolk 1 1egg yolkegg yolks
3/4 cup chocolate wafer cookie crumbs 3/4 3/4cup cupchocolate wafer cookie crumbs
1/2 cup shredded sweetened coconut 1/2 1/2cup cupshredded sweetened coconut
1/3 cup finely chopped hazelnuts 1/3 1/3cup cupfinely chopped hazelnuthazelnuts
4 cups vanilla ice cream 4 4cups cupsvanilla ice cream
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
3 oz semisweet chocolate , chopped3 3oz ozsemisweet chocolate, chopped

Preparation

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.

Additional information :

Tips:
You can stir 2 oz (60 g) chopped semisweet chocolate into softened ice cream before spreading over crust.

For a cappuccino flavour, substitute coffee ice cream for vanilla.