If you can’t find McConnell’s ice cream, please substitute with a high-quality or homemade Dutch chocolate ice cream (the fewer the ingredients the better). This recipe is pretty simple, so it’s important to make the star ingredient stellar. I have a soft spot for McConnell’s for a few reasons: it’s tasty ice cream with quality ingredients, they’re a local Santa Barbara company and growing up it’s what my sisters and I would grab when my mom wasn’t looking at the grocery store.
Use: 10-inch tart pan with removable bottom
Preheat oven to 350.
First crush your cookies, I put them in my Cuisnart and pulsed until I have uniform fine crumbs. Mix cookie crumbs with the melted butter and press into tart pan. I use my hands first and then finish with a cup to push the crust up along the edges.
Bake at 350 for 20 minutes. Allow crust to cool before moving on.
Heat Nutella in the microwave for about 20 seconds, just to loosen it up a little. Then pour Nutella in and spread in an even layer using a spatula. Next, sprinkle 1/4 cup of the unsweetened coconut.
When your ice cream is softened enough to spread around, use an offset spatula to smear it all around with an offset spatula to create an even layer. Sprinkle with the other 1/2 cup of unsweetened coconut. Place tart pan on plate or cookie sheet and stick in the freezer for at least two hours, if you have it in there overnight, cover it. When ready to serve, lift bottom out of tart pan and place on cake plate. Cut into wedges and serve.