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Ingredients Jump to Instructions ↓

  1. 1 cup butter, divided

  2. 1 package (10 ounces) flaked coconut

  3. 1/4 cup packed brown sugar

  4. 1/4 cup chopped pecans

  5. 4 ounces unsweetened chocolate

  6. 1-1/2 cups sugar

  7. 1 can (12 ounces) evaporated milk

  8. 1 teaspoon vanilla extract

  9. 2 quarts mint chocolate chip ice cream, softened

Instructions Jump to Ingredients ↑

  1. In a skillet, melt 1/2 cup butter. Add coconut; cook and stir until golden brown. Remove from the heat. Stir in brown sugar and pecans; mix well. Set aside 1 cup. Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. dish. In a saucepan over medium heat, melt the chocolate and remaining butter. Add sugar and milk. Bring to a slow boil; cook for 5 minutes. Remove from the heat; stir in vanilla. Cool; pour over coconut mixture. Spread ice cream over top. Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight. Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months. Yield: 16-20 servings.

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