Coconut Brownie Ice Cream Sandwiches
  • 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
  1. Preheat oven to 375°F.
  2. Prepare brownies according to package directions. Cool for 15 minutes on a wire rack.
  3. Reduce oven temperature to 350°F. Spread coconut on a baking sheet, toast in oven, stirring occasionally, until golden, about 7 minutes. Cool.
  4. With a spatula, loosen edges of brownie. Invert onto wire rack; cool completely. Cut into 12 bars. Slice bars horizontally in half.
  5. In a bowl, mix ice cream and 3/4 cup coconut.
  6. Spread over bottom half of each brownie.
  7. Cover with top half. Wrap each sandwich in plastic. Freeze for 1 hour.
  8. In a double boiler, melt the chocolate chips and shortening. Frost sandwiches; freeze until set—30 minutes.
  9. Garnish with reserved coconut.