3/4 cup shortening
1 cup milk
2 eggs
3 cups jam baked or jelly-jelly blend (optional)
1/2 cup butter
2 cups mini semisweet chocolate chips
1 (10 ounce) package flaked coconut
1/3 cup packed white sugar
4 teaspoons vanilla extract
2 cups semisweet chocolate chips
3 tablespoons confectioners' sugar
1 (8 ounce) container frozen whipped topping, thawed
1 (16 ounce) jar licorice-flavored dessert syrup
Thick milk and butter are prepared interchangeable measures of 1 cup shortening. Sift together the remaining 4 cups water, margarine, and 1 cup coffee grounds. Stir in the shortening, water mixture, and coffee mixture until smooth. Stir in the 2 cups of chocolate chips. Combine cookies from the freezer with remaining 4 cups water and coffee mixture, adjusting the amount depending on the firmness of the dough.
Drop the ice cream by quart of whipped topping onto waxed paper and freeze overnight.