Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too. Ingredients:
3/4 cup sweetened flaked coconut |
2/3 cup heavy cream |
6 ounces bittersweet chocolate, broken into pieces |
1 teaspoon ground cinnamon |
1 pinch salt |
1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream |
1/4 cup redskin peanuts or 1/4 cup unsalted peanuts |
Directions:
1. Preheat oven to 350 degrees.
2. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
3. In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
4. Add chocolate, cinnamon and salt.
5. Let stand 1-2 minutes.
6. Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
7. Remove ice cream from freezer 15 minutes before serving.
8. Scoop into bowls; top with warm sauce, peanuts and coconut.
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