Deconstructed Nanaimo Bar Sundae

A fresh take on a beloved Canadian treat starring Kawartha Dairy’s decadent Nanaimo Ice Cream. Served atop a rich, buttery Nanaimo cookie crumble, this dessert captures the irresistible essence of the iconic Nanaimo bar. The sundae is elegantly finished with a luxurious drizzle of smooth custard sauce, dark chocolate ganache, and toasted coconut flakes, classic Nanaimo bar components reimagined. Garnished with miniature Nanaimo bar pieces and a hint of fresh mint.

Ingredients:

• Kawartha Dairy Nanaimo Bar Ice Cream

Nanaimo Cookie Crumble:

• 1 cup graham cracker crumbs

• 1/2 cup sweetened shredded coconut

• 1/2 cup finely chopped almonds or walnuts

• 1/4 cup unsweetened cocoa powder

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

Custard Sauce:

• 1/2 cup heavy cream

• 2 tablespoons granulated sugar

• 1 teaspoon vanilla extract

• 2 egg yolks

Dark Chocolate Ganache:

• 1/2 cup dark chocolate chips

• 1/4 cup heavy cream

Garnishes:

• Toasted coconut flakes

• Mini Nanaimo bar pieces, chopped

• Fresh mint leaves (optional)

Instructions:

Step 1: Prepare Nanaimo Cookie Crumble

• Preheat oven to 350°F (175°C).

• In a bowl, combine graham cracker crumbs, shredded coconut, chopped nuts, cocoa powder, sugar, and melted butter. Mix until crumbly.

• Spread evenly onto a baking sheet lined with parchment paper.

• Bake for 8-10 minutes until toasted and aromatic. Let cool.

• Step 2: Make Custard Sauce

• Heat heavy cream gently in a saucepan until warm but not boiling.

• In a separate bowl, whisk together egg yolks, sugar, and vanilla extract until creamy.

• Slowly pour warmed cream into egg mixture, whisking continuously to avoid curdling.

• Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until slightly thickened (coats the back of a spoon). Let cool.

  Step 3: Prepare Dark Chocolate Ganache

• Heat heavy cream in a small saucepan until steaming, then remove from heat.

• Pour hot cream over chocolate chips and stir until smooth and glossy. Allow to cool slightly

  Step 4: Assemble Sundae

• Place a generous layer of Nanaimo cookie crumble in serving bowls or dishes.

• Top with a scoop of Kawartha Dairy Nanaimo Ice Cream.

• Drizzle generously with custard sauce and dark chocolate ganache.

  Step 5: Garnish and Serve

• Sprinkle with toasted coconut flakes and mini Nanaimo bar pieces.

• Finish with fresh mint leaves for a touch of color (optional).

• Serve immediately