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Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

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Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too.

Prep: 10 minutes
Total: 15 minutes

Ingredients

Serves 6

  • 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

Directions

  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.
From Everyday Food, May 2007

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