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

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Ingredients

Directions

  • 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.)

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  • 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.

Reviews (1)

23 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
09/20/2014
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 toppings…the whole combination works!