MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 7
Steps:
- 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, 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. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
- Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
MEXICAN HOT FUDGE SUNDAES
Provided by Shari Ledwidge
Categories Coffee Chocolate Dessert Quick & Easy Frozen Dessert Bon Appétit Arizona Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.
MEXICAN CARAMEL SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 BIG sundaes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
MEXICAN CHOCOLATE SUNDAE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 4 sundaes
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
- In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
- Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
- Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
- Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)
MEXICAN SUNDAE
A sundae cannot be more delicious than this one....For chocolate and vanilla lovers, this is a Paradise fantasy sundae...you'll love it! Its yummmmy!
Provided by Charishma_Ramchanda
Categories Frozen Desserts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the chocolate pieces and whipping cream in a pan.
- Keep over a low flame.
- Stir constantly, until the chocolate melts and is mixed with the cream.
- Once melted, remove from heat.
- Keep aside to cool.
- Peel the bananas and cut into four crosswise long pieces.
- Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
- Lastly, pour chocolate sauce over each bowl.
- Serve chilled.
MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE
Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.
Provided by CookingONTheSide
Categories Frozen Desserts
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
ULTIMATE CHOCOLATE SUNDAES
Make and share this Ultimate Chocolate Sundaes recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
- Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
- To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
- *Note: If using large pears, use only 2 pears and cut into fourths.
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