Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 preheat oven to 350 degrees.
• 2 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).
• 3 in a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
• 4 add chocolate, cinnamon and salt.
• 5 let stand 1-2 minutes.
• 6 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).
• 7 remove ice cream from freezer 15 minutes before serving.
• 8 scoop into bowls; top with warm sauce, peanuts and coconut.