*To make an adult version, replace 1 teaspoon of the caramel sauce with 1 teaspoon bourbon, whiskey, or dark rum
Line a large cookie sheet with parchment paper. Use a cookie scoop to scoop individual scoops of the Halo Top onto the cookie sheet. Freeze for 2+ hours.
Press a straw about ¾ the way through the ice cream scoops to create “wells” for the caramel sauce.
3. Spoon the caramel sauce into the wells. Freeze for 2+ hours.
In a deep, microwave-safe bowl, add the dark chocolate. Microwave at 30-second intervals, stirring between each one, until completely melted. Stir in the coconut oil and chopped pecans.
Working quickly, dunk an ice cream scoop into the chocolate and flip over to coat completely. It helps to use two forks for easy removal!
Quickly transfer the coated ice cream back onto the tray. Repeat this with the remaining ice cream scoops. Place back in the freezer for 2+ hours before serving. Enjoy!