Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

By jab120638

Ingredients

• 3/4 cup sweetened flaked coconut
• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate, broken into pieces
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 1/2 pints dulce de leche ice cream
• 1/4 cup redskin or unsalted peanuts

Details

Servings 1
Preparation time 10mins
Cooking time 10mins
Adapted from marthastewart.com

Preparation

Step 1

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, 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.