Food recipes
Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce
Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce Ingredients: shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) cream, fluid, heavy whipping pascha, organic bitter-sweet dark ch...
Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
spices, cinnamon, ground
salt, table
ice creams, vanilla
oil, corn, peanut, and olive
Directions:
Preheat oven to 350F.
Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes.
(Toasted coconut can be covered and stored at room temperature up to 1 day.)
In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
Add chocolate, cinnamon, and salt.
Let stand 1 to 2 minutes.
Whisk until chocolate is melted and mixture is shiny.
(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.)
Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.
Ingredients:
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
spices, cinnamon, ground
salt, table
ice creams, vanilla
oil, corn, peanut, and olive
Directions:
Preheat oven to 350F.
Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes.
(Toasted coconut can be covered and stored at room temperature up to 1 day.)
In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
Add chocolate, cinnamon, and salt.
Let stand 1 to 2 minutes.
Whisk until chocolate is melted and mixture is shiny.
(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.)
Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.