MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE

Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.

Provided by CookingONTheSide

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

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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