Nanaimo Bar Ice-Cream Cake 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 : ©



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


  • Iron 5.0
  • Folate 4.0
  • Calcium 7.0
  • Vitamin A 13.0
Share X
Baking & Desserts

Nanaimo Bar Ice-Cream Cake