3 c. heavy cream
1 14 oz can sweetened condensed milk
1 tsp. vanilla extract
2 c. toasted sweetened coconut
1 c. chopped shortbread cookies
1/3 c. caramel, plus more for drizzling
1/3 c. chocolate sauce, plus more for drizzling
DIRECTIONS
In a large using a hand mixer, beat cream until stiff peaks form. Fold in sweetened condensed milk and vanilla, then fold in 1 cup toasted coconut, shortbread cookies, caramel, and chocolate sauce until combined.
Transfer mixture to a 9-x-5” loaf pan and smooth top.
Sprinkle top with remaining 1 cup toasted coconut and drizzle with more caramel and chocolate sauce. Freeze until firm, 6 hours.
Let soften 10 minutes before serving.
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