MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE (for six)
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¾ cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
pinch salt
1-½ pints dulce de leche ice cream (vanilla will work, too)
¼ cup redskin or unsalted peanuts
- Preheat oven to 350*. 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 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.
from marthastewart.com