Dulce de Leche Ice Cream Sundaes
Adapted from Martha Stewart
dulce de leche ice cream dulce de leche dry roasted, unsalted peanuts 1 cup sweetened coconut | 1 cup bittersweet chocolate chips (6 oz.) ⅔ cup heavy cream 1 tsp cinnamon pinch of salt |
For the toasted coconut:
Spread the coconut on a rimmed baking sheet. Toast in a preheated 350 degree oven for about 10 minutes. Stir the coconut every 3 minutes or so, until the coconut is golden brown.
For the chocolate sauce:
Place the chocolate, cinnamon and salt in a small, heatproof bowl.
Bring the cream to a boil in a small saucepan over medium-high heat.
Pour the cream over the chocolate and let stand for about 3 minutes.
Whisk until the chocolate is melted and the mixture is smooth.
The sauce will keep for a few days in the refrigerator. Reheat in the microwave or over a double boiler.
Put it all together:
Scoop out the dulce de leche ice cream. Top with extra dulce de leche, chocolate cinnamon sauce, toasted coconut, and roasted peanuts.