Combine all caramel ingredients in a small to medium microwave-safe bowl (I use a soup bowl). Microwave on high 1 minute, then stir. Microwave 2 minutes, stir. Microwave 1 minute, stir. Microwave 1 more minute, stir. Done! If at any point your caramel is looking thickened, you can finish microwaving at that point. It takes that 1-2-1-1 process to produce the best caramel in my microwave. Let caramel cool completely.

Stir together all ingredients and press into a parchment-lined loaf pan. Bake at 325º F for 15 minutes or until edges are turning golden brown. Remove from oven and let cool slightly, then crumble into bite-sized pieces. Return to oven and bake another 10 minutes.

Blend all ingredients together in a high-speed blender until very smooth. Stir in cool caramel sauce and chill completely. Once chilled, freeze in an ice cream maker according to manufacturer’s directions.

Place chocolate chips in a medium microwave-safe bowl. Microwave 1 minute then stir very well. Continue microwaving in 30-second bursts, stirring completely between bursts, until chocolate is melted. Stir in coconut cream until melted and smooth. If your fudge looks a bit grainy, that’s OK.

Toast your coconut: Add coconut to a skillet and, over low to medium-low heat, toast until golden brown on both sides, stirring frequently. Transfer to a bowl.

When your ice cream in the maker has the consistency of soft serve, remove from maker and transfer to a large bowl. Stir in coconut, reserving 2 tablespoons for garnish.

Fold in shortbread pieces.

Spoon half into a loaf pan then top with all the fudge layer, reserving 2 tablespoons for garnish. Smooth fudge layer evenly over bottom layer of ice cream.

Top with the remaining ice cream, then garnish with reserved toasted coconut. Transfer reserved fudge layer to a small plastic bag, snip off the end, and drizzle on top of toasted coconut garnish. Transfer to freezer and let freeze until hard, about 4 hours.