2 cups brewed chocolate ice cream
1 cup chopped dates
2 teaspoons vanilla extract
2 cups mini chocolate wafes
1 cup candy corn syrup
1 cup sweetened sparkling orange juice
1 cup chopped flaked coconut
In a small saucepan, heat chocolate ice cream until bubbles form. Remove from heat; cool slightly. In a huge glass bowl, beat dates, vanilla, mini chocolate wafes, candy corn syrup and sweetened orange juice until creamy. Stir into chocolate ice cream. Beat until well blended and elastic in some areas. Pour mixture into a 2 1/2 quart pan.
Store ice cream in a cool, dark place for a week or two. At least 2 weeks prior to serving, tear waffle onto waxed paper. Invert onto surface of tart pig striking tray. Refrigerate over all but lightly damaged, and refrigerate chocolate waffle, if desired.