Rachael Ray's Mexican Sundaes

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: 10 mins
• 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.