Recipe courtesy of Emeril Lagasse
6 servings


  • 2 cups coconut
  • 2 cups chocolate sandwich cookies
  • 2 cups candy coated chocolate
  • 2 cups roasted peanuts
  • 3 large resealable bags
  • 4 disposable pie tins
  • 4 large scoops chocolate mint ice cream
  • 4 large scoops vanilla ice cream
  • 4 large scoops chocolate ice cream
  • 1 cup sweetened whipped cream
  • 6 large whole strawberries
  • Shaker of powdered sugar


Preheat the oven to 350 degrees F. Place the coconut on a parchment-lined baking sheet. Place the pan in the oven and cook the coconut until slightly toasted and golden, about 4 to 6 minutes. Remove from the oven and cool. Place the cookies in a plastic resealable bags. Place the candy in a plastic resealable bag. Place the peanuts in a plastic resealable bag. Using a small meat mallet or the back of a large spoon, carefully smash each bag. You want to smash the pages enough so that everything is in small pieces. Make sure your ice cream is very hard. Shape the ice cream scoops into balls. Place the scoops of ice cream on a parchment-lined baking sheet. Place coconut, cookies, candy and nuts on four different pie tins. Roll the ice cream balls in which ever pie tin you want. Place the ice cream back in the freezer. To serve, place two ice cream balls in each bowl. Drizzle the chocolate sauce over the ice cream. Garnish with the whipped cream, strawberries, and powdered sugar.

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