Ingredients
1/2 cup plus 2 tablespoons shredded sweetened coconut
2 pints vanilla ice cream, slightly softened
5 ounces best-quality bittersweet chocolate, coarsely chopped
2 small bananas, cut into 1/2-inch chunks
Preparation
Preheat oven to 350 degrees. Spread coconut evenly on a rimmed baking sheet; toast in oven, tossing about halfway through, until pale golden brown, 3 to 5 minutes. Let cool completely.
Mix ice cream, chocolate, banana, and 1/2 cup toasted coconut in the bowl of an electric mixer fitted with the paddle attachment until combined, about 1 minute. Press mixture into a 1-quart airtight container; freeze until firm, about 50 minutes. Serve scoops of ice cream sprinkled with remaining 2 tablespoons coconut.
