Name: Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 3/4 c. sweetened flaked coconut -; c. heavy cream -; 6 oz. bittersweet chocolate -; 1 tsp. ground cinnamon -; 1 pinch salt -; 1 1/2 pt. dulce de leche ice cream -; 1/4 c. redskin or unsalted peanuts -

Ingredients for - Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

1. 3/4 c. sweetened flaked coconut

2. c. heavy cream

3. 6 oz. bittersweet chocolate

4. 1 tsp. ground cinnamon

5. 1 pinch salt

6. 1 1/2 pt. dulce de leche ice cream

7. 1/4 c. redskin or unsalted peanuts

How to cook deliciously - Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

1 . Stage

Preheat oven to 350 degrees F. 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.)

2 . Stage

In a medium saucepan over medium-high, 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.)

3 . Stage

Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.