Rachael Ray's Mexican Sundaes

Submitted by CHEFDLH

"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"

 

• Ready In: 10mins
• Ingredients: 3
• Serves: 8

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.

Reviews

[rosslare]

Vanilla ice cream with honey and peanuts. Yum!

 

[breezermom]

I've never put honey over ice cream, and was amazed at the taste with the peanuts! I was a bad recipe reviewer and used salted peanuts instead of spanish peanuts (thats what I had, and money is tight right now and spanish peanuts are 5.39 a container at the grocery store! For just a handful, I thought I'd sub the salted peanuts I had on hand!!! I know the recipe asks that you follow the ingredients exactly, but I can't imagine this tasting any better!!! I did look for those small packages in the convenience stores, but couldn't find the spanish peanuts with the skins on, so gave up and used my peanuts. Delicious anyway!! No effort involved in this recipe, and wonderful results!! Thanks for sharing!