Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

1. 1

   Preheat oven to 350 degrees.

2. 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. 3

   In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.

4. 4

   Add chocolate, cinnamon and salt.

5. 5

   Let stand 1-2 minutes.

6. 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. 7

   Remove ice cream from freezer 15 minutes before serving.

8. 8

   Scoop into bowls; top with warm sauce, peanuts and coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.