Remove rim from 9-inch springform pan; cover bottom with parchment paper. Combine 1 pkg. coconut, sugar, flour and egg whites. Stir in 1 oz. finely chopped chocolate; press onto bottom of springform pan. Bake 20 min. or until center of crust is dry and edge is golden brown; cool completely. Meanwhile, spread remaining coconut onto bottom of 15x10x1-inch pan. Bake 10 to 12 min. or until golden brown, stirring occasionally. Cool completely.
Reserve 2 Tbsp. toasted coconut; place remaining toasted coconut in large bowl. Finely chop 2-1/2 oz. of the remaining chocolate. Add with ice cream to coconut in bowl; mix well. Attach rim to bottom of springform pan. Spoon ice cream mixture over crust. Freeze 4 hours or until firm.
Melt remaining 1/2 oz. chocolate; drizzle over dessert just before serving. Sprinkle with reserved coconut.
How to Serve
For easy slicing, let frozen cake stand at room temperature 10 to 15 min. before serving to soften slightly. Run knife around rim of pan to loosen cake before removing rim.
Prepare using chocolate ice cream.
Since this indulgent ice cream cake makes 16 servings, it's the perfect dessert to serve at your next party!
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.