Chocolate Coconut Ice Cream

Ingredients:

14-ounce can full-fat coconut milk (refrigerate before using if possible)
14-ounce can light coconut milk
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I used mint extract instead which made for an amazing chocolate mint flavor)
Pinch kosher salt

Instructions:

1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
2. Add into an ice cream maker (it helps if the mixture is cold before).
3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. 

Recipe Source & Photo from: A Couple Cooks (adapted) 

Frozen Grasshopper Squares

28 OREO Chocolate Sandwich Cookies, divided
1 container (1-1/2 qt.) mint-chocolate chip ice cream, softened
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 square BAKER'S Semi-Sweet Chocolate, grated


LINE 13x9-inch pan with foil, with ends of foil extending over sides. Crush 20 cookies; sprinkle crumbs onto bottom of prepared pan.

SPREAD ice cream evenly over crumbs in pan; top with COOL WHIP and grated chocolate.

FREEZE 3 hours. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Lift dessert from pan with foil handles; cut into 16 squares. Cut remaining cookies in half; place 1 on each square.

::: from Kraft.com:::