Ingredients for Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce
- Sweetened Flaked Coconut
- Heavy Cream
- Bittersweet Chocolate
- Ground Cinnamon
- Pinch of salt
- 2 pints Dulce de leche ice cream (or vanilla ice cream)
- 1/2 cup salted peanuts
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How to Make Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce
- Preheat oven to 350°F (175°C).
- Spread 1 cup of shredded coconut on a rimmed baking sheet.
- Toast, tossing occasionally, until golden brown and fragrant, about 10 minutes. Set aside.
- In a medium saucepan over medium-high heat, bring 1 cup heavy cream to a boil.
- Remove from heat and immediately add 6 ounces of chopped semi-sweet chocolate, 1 teaspoon ground cinnamon, and a pinch of salt.
- Let stand for 1-2 minutes to allow the chocolate to soften.
- Whisk until the chocolate is completely melted and the sauce is smooth and shiny.
- Remove ice cream from the freezer 15 minutes before serving to soften slightly.
- Scoop ice cream into bowls.
- Drizzle generously with the warm cinnamon chocolate sauce.
- Top with 1/4 cup toasted coconut and 1/4 cup salted peanuts per sundae.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
21g
Fat
50g
Carbs
2g
