Delicious homemade dessert featuring coconut-fudge ripple ice-cream sandwiched between dark chocolate brownie thins. Perfect for summer gatherings and sure to impress guests with its superior quality, texture, and taste.
1. Melt the dark chocolate bars and unsalted butter together over a bain marie and set aside.
2. Whisk together the brown sugar, white sugar, and eggs.
3. Add the melted chocolate and butter mixture to the sugar and egg mixture. Whisk everything to combine.
4. Sift white flour, cocoa powder, and baking soda together and add to the wet mixture. Fold everything gently without overmixing.
5. Scoop the batter onto a parchment-lined baking tray, using a small cookie scoop. Space them 2 inches apart.
6. Bake in a preheated oven at 350°F on the center rack for 10-11 minutes. Remove immediately and let cool on the tray and wire rack for 5 minutes.
7. Whip the heavy whipping cream and vanilla paste to soft peaks. Then add coconut milk and condensed milk.
8. Add some toasted desiccated coconut to the mixture, leaving some for garnish. Mix well.
9. Pour the mixture into a pan and drizzle fudge sauce over the top. Swirl gently with a spoon.
10. Sprinkle more toasted coconut over the top and freeze for at least 4 hours before serving.
11. Cut discs of ice-cream using a cookie ring and sandwich them between brownie thins.
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