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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


  • 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 McCormick® Pure Vanilla Extract
  • 2 quarts mint chocolate chip ice cream, softened


  • 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

2 of 2

Chocolate Mint Dessert (continued)

Directions (continued)

  • frozen for up to 2 months. Yield: 16-20 servings.
Nutritional 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.