NANAIMO BAR ICE CREAM CAKE
Canadian Living Test Kitchen
¼ cup butter
2 tbsp granulated sugar
l egg yolk
¾ cup chocolate wafer cookie crumbs
½ cup shredded sweetened coconut
1/3 cup finely chopped hazelnuts
4 cups vanilla ice cream
½ cup whipping cream
3 oz semisweet chocolate, chopped
(I used milk choc. Chips)
In a saucepan melt butter with sugar over medium heat; stir in egg yolk, cookie crumbs, shredded coconut, and ¼ cup of the hazelnuts.
Line a 9 x 5 inch (2 L) loaf pan with foil, leaving l inch overhang for handles; grease foil. Press crumb mixture evenly into pan. Bake at 350 F 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 a small saucepan bring cream to a 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. Cover with plastic wrap, overwrap in heavy foil and freeze for up to a 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.
12 services.
Opt.: For a cappuccino flavour substitute coffee ice cream for vanilla.
Canadian Living Test Kitchen
¼ cup butter
2 tbsp granulated sugar
l egg yolk
¾ cup chocolate wafer cookie crumbs
½ cup shredded sweetened coconut
1/3 cup finely chopped hazelnuts
4 cups vanilla ice cream
½ cup whipping cream
3 oz semisweet chocolate, chopped
(I used milk choc. Chips)
In a saucepan melt butter with sugar over medium heat; stir in egg yolk, cookie crumbs, shredded coconut, and ¼ cup of the hazelnuts.
Line a 9 x 5 inch (2 L) loaf pan with foil, leaving l inch overhang for handles; grease foil. Press crumb mixture evenly into pan. Bake at 350 F 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 a small saucepan bring cream to a 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. Cover with plastic wrap, overwrap in heavy foil and freeze for up to a 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.
12 services.
Opt.: For a cappuccino flavour substitute coffee ice cream for vanilla.