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Chocolate Mint Dessert Recipe

Chocolate Mint Dessert Recipe

"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."
TOTAL TIME: Prep: 15 min. + freezing YIELD:16-20 servings


  • 1 cup butter, divided
  • 3-1/2 cups sweetened shredded coconut (about 10 ounces)
  • 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


  • 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.
  • 2. Press remaining coconut mixture onto the bottom and up the sides of a greased 13-in. x 9-in. dish.
  • 3. 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.
  • 4. Spread ice cream over top. Sprinkle with the reserved coconut mixture. Freeze for 6-8 hours or overnight.
  • 5. Remove from the freezer 15 minutes before serving. The dessert may be frozen for up to 2 months. Yield: 16-20 servings.

Nutritional Facts

1 piece: 395 calories, 25g fat (16g saturated fat), 50mg cholesterol, 175mg sodium, 40g carbohydrate (37g sugars, 1g fiber), 3g protein.

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