Rachael Ray's Mexican Sundaes |
|
 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
|
This comes from her Open House cookbook and is a no brainer dessert. Please don't sub in any of the ingredients because they are made to go together to get the right flavor. This is a great end to a mexican meal. I made enchiladas, mexican salad and served this as a dessert. It was nice and light. Guests liked it a lot and talked about its unique flavor. It is not meant to be a heavy dessert. Yum-O. Enjoy. ChefDLH Ingredients:
8 ounces honey (in a honey bear squeeze bottle) |
2 pints vanilla ice cream (vanilla bean specifically) |
4 ounces salted spanish peanuts (tiny peanuts with skins) |
Directions:
1. Drizzle a little honey in the bottom of each ice cream dish.
2. Place a scoop of Vanilla bean ice cream on top.
3. Drizzle scoops with a little more honey, just enought to glaze the scoops.
4. sprinkle sundaes with salted Spanish peanuts and serve.
|
|