Go Back
–+ servings
Nanaimo Ice Cream Bars being served on small white plates

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.
Print Pin
Course: Dessert
Cuisine: Canadian
Keyword: 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 boxes (102 grams) 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

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.