Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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).
  • 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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