Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce

1. 1

   Preheat oven to 350 degrees F. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes.

2. 2

   (Store at room temperature up to 1 day.)

3. 3

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

4. 4

   Add chocolate, cinnamon, and salt.

5. 5

   Let stand 1 to 2 minutes.

6. 6

   Whisk until chocolate is melted and mixture is shiny.

7. 7

   (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)

8. 8

   Remove ice cream from freezer 15 minutes before serving.

9. 9

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

10. 10

    Looking for more dessert ideas?

11. 11

    Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

* Per serving · 4 servings · Values may vary.

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