Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
- Total Time:
- Servings: 6
Source: Everyday Food, May 2007
- 3/4 cup sweetened flaked coconut
- 2/3 cup heavy cream
- 6 ounces bittersweet chocolate, broken into pieces
- 1 teaspoon ground cinnamon
- Pinch salt
- 1 1/2 pints dulce de leche ice cream
- 1/4 cup redskin or unsalted peanuts
Preheat oven to 350 degrees. 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.)
In a medium saucepan over medium-high, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.