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Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce
15 Mins
Diet Restriction
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0 Votes
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Secret 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
  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.
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