Print Options

Back to Chocolate Mint Dessert >

Include these items:

Taste of Home Logo

Chocolate Mint Dessert

Chocolate Mint Dessert
"A rich fudge layer plus crunchy nuts and coconut make this dessert perfect for when you want to serve something special without last-minute fuss," says Barb Seibenaler of Random Lake, Wisconsin. "It's easy to make the day before and freeze overnight."
16-20 ServingsPrep: 15 min. + freezing

Ingredients

  • 1 cup butter, divided
  • 1 package (10 ounces) flaked coconut
  • 1/4 cup packed brown sugar
  • 1/4 cup chopped pecans
  • 4 ounces unsweetened chocolate
  • 1-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon vanilla extract
  • 2 quarts mint chocolate chip ice cream, softened

Directions

  • 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
© Taste of Home 2013

2 of 2

Chocolate Mint Dessert (continued)

Directions (continued)

  • frozen for up to 2 months. Yield: 16-20 servings.
Nutrition Facts: 1 serving (1 piece) equals 395 calories, 25 g fat (16 g saturated fat), 50 mg cholesterol, 175 mg sodium, 40 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2013