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Melt together the dark chocolate bars and unsalted butter over a bain marie and set it aside.
Whisk together the brown sugar, white sugar, and eggs.
Add the melted chocolate and butter mixture to the wet ingredients and whisk everything to combine.
Sift together the white flour, cocoa powder, and baking soda, then add them to the wet mixture. Fold everything gently without overmixing.
Scoop the batter onto a parchment-lined baking tray using a small cookie scoop, spacing them 2 inches apart.
Bake in a 350°F preheated oven on the center rack for 10-11 minutes. Take it out immediately and let it cool on the tray and over the wire rack for 5 minutes before touching.
Whip together the heavy cream and vanilla to soft peaks.
Add the coconut milk and condensed milk. Add some toasted desiccated coconut to the mixture and leave some for garnish. Mix everything well.
Dish out the ice cream mixture in a pan and drizzle the fudge sauce over the top. Swirl it in the mixture with a spoon.
Sprinkle some more toasted desiccated coconut over the top and freeze it for a minimum of 4 hours before serving.