Gluten Free Nanaimo Ice Cream Bars

Gluten Free Nanaimo Ice Cream Bars are the perfect version of Nanaimo Bars for summer. They're sure to be a hit at any gathering. If you’ve got kids be sure to get them in the kitchen making the homemade ice cream first and then the bars. This is the kind of summer project that could result in a new family tradition.

Nanaimo Bars are a dessert with a history. Apparently this layered dessert was invented in the 1950’s in Nanaimo, British Columbia and I certainly enjoyed them when I was young. Traditionally Nanaimo bars are made with Bird’s custard powder and some would say this ingredient is essential for the most authentic Nanaimo Bar experience.

Bird’s Custard vs Vanilla Pudding Mix

Birds Custard Powder was invented more than 100 years ago. It's a packaged food but it is an egg free substitute for custard and it's gluten free.

Modern recipes substitute packaged vanilla pudding mix for custard powder. This is also gluten free and was easier to find when I went shopping. Another bonus for the pudding mix is that you will use it all up in one recipe. Of course there is a difference in the taste so you decide what works for you. I'm confident no one, and I mean no one, will complain if you give them a Nanaimo Ice Cream Bar made with vanilla pudding.

If you are a connoisseur of gluten free Nanaimo Bars, or want to become one, try both versions and have a taste test. That’s what I did and this is the recipe I used.

I shared both versions of these Nanaimo Ice Cream Bars with many people. The custard ice cream filling was the winner but a few people chose the bars made with vanilla pudding. I think there is a difference depending how long the ice cream bars are left to soften so keep trying and tasting. All your friends will be happy for your effort.

Equipment

Homemade ice cream is fun and easy to make. I have a hand crank Donvier ice cream maker that is more than twenty years old. It has no moving parts since turning it is what you do. The freezer insert lives in my freezer, wrapped in a clear plastic bag ready to use when I want it. The outer part is in the original box at the back of a cupboard. I can assemble those two parts in two minutes.

Sharing Recipes

Thanks to Julie van Rosendal for sharing her idea on the radio. Julie is an adventurous cook, cookbook author and writer, food columnist for CBC radio and contributing editor for the Globe & Mail. She's a local personality and an inspiration to all to get in the kitchen and cook. Using her idea I adapted my gluten free Nanaimo bar recipe (posted as Nanaimo Balls) into this recipe for Nanaimo Ice Cream Bars. You can read more about Julie and find her recipes over at Dinner With Julie.

Gluten Free Nanaimo Ice Cream Bars

The perfect summer version of that Canadian favourite, Nanaimo Bars. These ice cream bars are the kind of dessert that is prepared well in advance and make you look like the hostess with the mostest every time.

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Course: Dessert

Cuisine: Canadian

Keyword: nanaimo bars, Nanaimo Ice Cream Bars

Servings: 24 bars

Author: Cinde Little

Ingredients

CRUMB BASE

• ▢ ½ cup butter
• ▢ ¼ cup sugar
• ▢ 2 tablespoon cocoa powder
• ▢ 1 egg
• ▢ 1 teaspoon vanilla
• ▢ 1 cup gluten free Graham style crumbs
• ▢ 1 cup shredded coconut
• ▢ ½ cup chopped walnuts

*EASY CUSTARD ICE CREAM LAYER (See notes for an alternative ice cream made with traditional Bird's custard powder)

• ▢ 2 - 102 gram boxes instant vanilla pudding
• ▢ ½ cup icing sugar
• ▢ 2 cups milk (2% or whole milk)
• ▢ 1½ cups whipping cream

CHOCOLATE LAYER

• ▢ 5 oz semi-sweet chocolate (or ¾ cup chocolate chips)
• ▢ 2 tablespoon butter

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Instructions

CRUMB BASE

• Line an 8-inch square baking pan** with parchment large enough to hang over on 2 sides of the pan.
• In a medium saucepan combine butter, sugar, cocoa powder, egg and vanilla. Stir to mix evenly and cook over low heat until slightly thickened, about 5 minutes.
• Add the Graham style crumbs, coconut and walnuts. Stir to combine.
• Press mixture into prepared pan. Freeze until ready to assemble.

EASY CUSTARD ICE CREAM LAYER

• In a large bowl whisk vanilla pudding mix, icing sugar and milk until  it starts to thicken.
• Add whipping cream and stir until the mixture is evenly combined. Freeze in an ice cream maker according to manufacturers’ directions.
• Spread ice cream evenly over crumb base. Return to freezer while preparing chocolate layer.

CHOCOLATE LAYER

• Melt chocolate and butter in small saucepan over low heat.
• Working quickly, pour mixture over ice cream layer and spread to cover completely.
• Freeze at least 2 hours or preferably overnight.
• Use the overhanging parchment to lift out of the pan. Remove parchment and use a warm knife to cut into bars. Wipe knife clean between each cut for that perfect look.
• Put bars into airtight container and freeze until ready to serve.

Notes

*Bird's Custard Ice Cream

• 3 cups half-and-half (also called coffee cream or 10%)
• ⅓ cup sugar
• ¼ cup Bird's custard powder

In a medium saucepan whisk half and half, sugar and Bird’s custard powder until smooth. Cook on medium-high heat, stirring constantly, until the mixture bubbles and thickens, 3-5 minutes. Remove from heat and cool completely. Freeze in an ice cream maker according to manufacturers’ directions. Keep in freezer until ready for final assembly.

**These are thick ice cream bars when made in an 8 x 8-inch baking pan. If made in a 9 x 13-inch baking pan you may need to increase the amount of chocolate for the top layer.