Nanaimo Bar Ice-Cream Cake

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.

Source : © CanadianLiving.com