Gluten Free Nanaimo Ice Cream Bars are a summer version of Nanaimo Bars. Gluten free cooks and gluten free kids know they need to create their own fun food experiences. Homemade ice cream is one, making ice cream bars is another. They just might become a new family tradition.
Serve these at any summer barbecue. From simple grilled chicken and apples to bison burgers with fruity barbecue sauce, this is a dessert to pull out of the freezer and wow your guests!
Ingredients
I shared both versions of these Nanaimo Ice Cream Bars with my tasters and there was no clear winner. The difference is small and when you give people a homemade fancy ice cream bar, it's hard for them to pick a winner. Your friends will be happy with either one.
- Butter, cocoa powder, coconut & walnuts - This makes the traditional base for Nanaimo bars.
- Gluten free Graham style crumbs - These are readily available or you can buy the crackers and make crumbs out of them.
- Instant vanilla pudding - This is the easier option for the ice cream layer. If you insist, Bird's custard is more authentic. I've included both recipes for the ice cream layer so you can make the one you want.
- Icing sugar - Used to make a smooth ice cream.
- Milk (2% or whole milk) & whipping cream - This varies depending on which ice cream recipe you choose to make.
- Semi-sweet chocolate or chocolate chips - Essential for the top layer.
See recipe card for complete ingredient list and exact amounts.
Instructions: Cutting Ice Cream Bars
To make perfect edges on ice cream desserts, brownies and cheesecakes the trick is to use a warm knife. I use a small paring knife and a ruler to make marks where I will cut. Then I use my 10-inch long chef’s knife for the actual cutting.
- Dip the knife in a tall glass or a sink filled with hot water, then wipe dry.
- Gently move the knife back and forth as the heat works its’ way through the chocolate layer. Don't force it or the chocolate will crack.
This process is a bit tedious but I like the nicely cut pieces. You can definitely eye ball the lines but a warm knife is the trick that will give you those clean edges.
Substitutions: Bird’s Custard vs Vanilla Pudding
Birds Custard Powder was invented more than 100 years ago. It's a packaged food that is an egg free substitute for custard and it's gluten free. It is the original ingredient used for the middle layer in Nanaimo bars.
Modern recipes substitute packaged vanilla pudding mix in place of the custard powder. It is also gluten free, easy to find and you won't have a leftover container to store in your cupboard.
Of course there is a slight difference in the taste of these two ice cream fillings. If you've got a crowd try both versions and have a taste test. Gluten free cooks know that a head-to-head comparison is the best way to find your favourite recipes.
Bird's Custard Ice Cream | Vanilla Pudding Ice Cream |
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The step by step instructions for both recipes are included in the recipe card.
Fun Food Fact: Nanaimo Bar History
Some sources say this layered dessert was invented in the 1950’s in Nanaimo, British Columbia. Traditionally the middle layer of Nanaimo bars is made with Bird’s custard powder, some would say this ingredient is essential. But gluten free cooks need options and the modern day option is vanilla instant pudding. You can make either ice cream recipe.
Get The Tools
I recommend the hand crank Donvier ice cream maker that has no moving parts. I've had mine for thirty years and it works just fine. 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.
Top Tip
Planning and making something like ice cream bars involves a few steps. This teaches kids planning and preparation with a reward at the end. Like building something yourself, it can be fun and rewarding. Helping gluten free kids create these experiences can make up for the disappointments they inevitably have.
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 holiday 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.
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Gluten Free Nanaimo Ice Cream Bars
Ingredients
Gluten Free 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
Vanilla Pudding Ice Cream (see notes for Bird's custard ice cream)
- 2 boxes instant vanilla pudding 102 g each
- 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
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.
Vanilla Pudding Ice Cream
- 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
- 3 cups half-and-half (also called coffee cream or 10%)
- ⅓ cup sugar
- ¼ cup Bird's custard powder
Nutrition
Related Recipes
More summer desserts you have got to try!
Steshni Corea
delicious Canadian treat
Julie Clarry
Cinde, if I don't have an ice cream maker is there another method to freeze the custard mixture?
Cinde Little
Hi Julie! Yes you can make ice cream without an ice cream maker and you should! I think Mary from Barefeet in the Kitchen does a great job of explaining how to make it in a metal pan in your freezer. You can see her tutorial here: https://barefeetinthekitchen.com/ice-cream-without-a-machine/
Good luck, I'm sure it will be delicious.