Place a half stick of butter onto the potatoes, salt and pepper to taste. Fold foil into a tent, bake on hot coals or grill for 1 hour or until tender. Wash mushrooms and remove stems, drain well and carefully pat dry with a towel. Just before removing from grill, turn mushroom cap-side up and brush on a small amount of butter. Place the potatoes on the edge of the grill until the cheese melts.
Fill apples with the mixture and wrap in aluminum foil and place on hot coals or grill.
Cook until apples are soft. Remove fruit from grill and cut into bit-sized pieces. Evenly divide ice cream into dessert glasses, place fruit on top of ice cream and pour sauce over top. May add chocolate sauce and shredded coconut. Let marinade cool completely before using.