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Under 30 Minutes

Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce


This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.

  • Prep:
  • 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


  1. 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.)

  2. 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.)

  3. Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.

Reviews Add a comment

  • MirToni
    20 SEP, 2014
    So yummy! Have made this recipe several times already. Never found dulce de leche ice cream so caramel ice cream was used instead. This is a great dessert after a Mexican themed dinner. Cold ice cream with warm sauce plus the sweet and salty toppingsā€¦the whole combination works!