Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce – a delicious recipe with coconut, heavy cream, bittersweet chocolate, ground cinnamon, salt, leche ice cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes.
3
(Toasted coconut can be covered and stored at room temperature up to 1 day.)
4
In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
5
Add chocolate, cinnamon, and salt.
6
Let stand 1 to 2 minutes.
7
Whisk until chocolate is melted and mixture is shiny.
8
(Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)
9
Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.
553
kcal
Calories
45
g
Fat
30
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3/4 cup sweetened flaked coconut, 2/3 cup heavy cream, 6 ounces bittersweet chocolate, coarsely chopped, 1 teaspoon ground cinnamon, and more.
Yes, Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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