Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce - cooking recipe

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

Preparation

Preheat oven to 350 degrees.
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).
In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
Add chocolate, cinnamon and salt.
Let stand 1-2 minutes.
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).
Remove ice cream from freezer 15 minutes before serving.
Scoop into bowls; top with warm sauce, peanuts and coconut.