There are few new ideas in the culinary world – most recipes out there are tweaks of existing things or creative new versions of same, and I suppose this is no different. But when someone on Twitter questioned why no ice cream version of the Nanaimo bar exists – beyond, yes, an ice cream pie (though I wonder about the vanilla ice cream filling with dry custard powder stirred in…) – in response to the conversation about the new Canadian dessert stamps and how the Nanaimo bar stamp looks more like an ice cream bar, ratio-wise, I leapt at the challenge. And so I give you Nanaimo ice cream bars with a Nanaimo bar base and frozen custard ice cream made with Bird’s custard powder. Oh yes.
Apologies for the delay in getting the formula up and out there – it’s been a crazy few weeks! And I appear to have deleted the process images from my phone, but I recovered them in Instagram stories and you can click on the Nanaimo ice cream bar in the highlights if you’d like to see some of the process! I debated whether to keep the base true to a Nanaimo bar or go with a baked cookie, and Instagram voted for the former, and I’m glad to have taken that route. (I dialed back the graham crumbs a bit, just to ensure the base was chewy and didn’t crumble when it was frozen.) Similarly, the chocolate on top didn’t need to be changed at all – it’s like a chocolate-coated ice cream bar on top, with that small amount of butter keeping it from shattering in directions you don’t want it to.
I’ve never been so excited for Canada Day. Which is somehow, impossibly, coming up in less than a month!