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Coconut Brownie Ice Cream Sandwiches


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Serves | Prep Time | Cook Time

Ingredients

1 package (19.8 ounces) brownie mix
1 cup shredded unsweetened coconut
1 pint vanilla ice cream, slightly softened
1/2 cup semisweet chocolate chips
1 teaspoon vegetable shortening


Preheat oven to 375°F.


Prepare brownies according to package directions. Cool for 15 minutes on a wire rack.


Reduce oven temperature to 350°F. Spread coconut on a baking sheet, toast in oven, stirring occasionally, until golden, about 7 minutes. Cool.


With a spatula, loosen edges of brownie. Invert onto wire rack; cool completely. Cut into 12 bars. Slice bars horizontally in half.


In a bowl, mix ice cream and 3/4 cup coconut.


Spread over bottom half of each brownie.


Cover with top half. Wrap each sandwich in plastic. Freeze for 1 hour.


In a double boiler, melt the chocolate chips and shortening. Frost sandwiches; freeze until set—30 minutes.


Garnish with reserved coconut.


Pairs Well With


Notes

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