Nanaimo Bar Ice Cream Cake
Ingredients:
- 1/4 cup (50 mL) butter
- 2 tbsp (25 mL) granulated sugar
- 1 Egg yolk
- 3/4 cup (175 mL) chocolate wafer cookie crumbs
- 1/2 cup (125 mL) shredded sweetened coconut
- 1/3 cup (75 mL) finely chopped hazelnuts
- 4 cups (1 L) vanilla ice cream
- 1/2 cup (125 mL) whipping cream
- 3 oz (90 g) semisweet 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.
- 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.
Prepared: 2005-09-08
Makes: 12 servings
Calories: 274 per serving