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Nanaimo Bar
Chocolate, custard cream, coconut-graham crunch — layered into a pint.
15 min prep · 24h freeze 4 pints medium
A custard-vanilla base with cocoa, finished with a coconut-graham Mix-In that mimics the bottom layer.
Smooth & scoopable
Balanced base. Freeze 24h, then spin on the matching program.
✅ READY
Fat
10.9%
target 10–16%
Sugar
18.1%
target 14–20%
MSNF
9.7%
target 8–11%
Total solids
41.3%
target 36–42%
PAC269.3 / 220–280
POD (sweetness)
161
target 140–190
Total mass
596 g
target 473 g = pint
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk335 g
- Heavy Cream142 g
- Granulated Sugar55 g
- Dextrose20 g
- Skim Milk Powder22 g
- Cocoa Powder (Dutch)10 g
- Custard Powder8 g
- Vanilla Bean Paste4 g
Batch mass596 g
Method
- 1.Whisk dry ingredients into warmed milk and cream until dissolved.
- 2.Cool, pint, freeze 24 h.
- 3.Spin on Ice Cream. Mix-In 30 g of crushed graham + toasted coconut.
Need the gear?
Amazon picksEvery recipe here is calibrated for the Ninja Creami family. Pick your model:
Ninja Creami NC301
The original. 7 programs, single pint.
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Ninja Creami Deluxe NC501
11 programs, quieter motor, bigger pint.
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Ninja Creami Swirl NC701
Soft-serve attachment for piping cones.
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