Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce
- Ready In:
- 3⁄4 cup sweetened flaked coconut
- 2⁄3 cup heavy cream
- 6 ounces bittersweet chocolate, broken into pieces
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1 1⁄2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
- 1⁄4 cup redskin peanuts or 1/4 cup unsalted peanuts
- 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).
- In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
- Add chocolate, cinnamon and salt.
- Let stand 1-2 minutes.
- Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
- Remove ice cream from freezer 15 minutes before serving.
- Scoop into bowls; top with warm sauce, peanuts and coconut.
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These were scrumptious! I made them for my DD and her freinds, then made a small one with left overs for DS and I. I loved the flavor of the chocolate sauce - it was simple to make too. The texture of the toasted coconut is key for me. I personally didn't have the nuts tonight, but it was 1/2 and 1/2 with the kids. I did use Creme Brulee ice cream and that was fabulous with it! Thanks for yet ANOTHER keeper, Lainey!!