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Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce Recipe

Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce Recipe

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Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

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Ingredients:

Serving

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 oz bittersweet chocolate, broken into pieces
1 tsp ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream
1/4 cup redskin peanuts

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	373.6 Kcal (1564 kJ)
Calories from fat	203.15 Kcal
		% Daily Value*
Total Fat	22.57g	35%
Cholesterol	45.65mg	15%
Sodium	140.21mg	6%
Potassium	43.11mg	1%
Total Carbs	40.43g	13%
Sugars	26.68g	107%
Dietary Fiber	2.33g	9%
Protein	6.26g	13%
Vitamin C	0.2mg	0%
Iron	0.9mg	5%
Calcium	131.8mg	13%

Amount Per 100 g
Calories	207.55 Kcal (869 kJ)
Calories from fat	112.86 Kcal
		% Daily Value*
Total Fat	12.54g	35%
Cholesterol	25.36mg	15%
Sodium	77.89mg	6%
Potassium	23.95mg	1%
Total Carbs	22.46g	13%
Sugars	14.82g	107%
Dietary Fiber	1.3g	9%
Protein	3.47g	13%
Vitamin C	0.1mg	0%
Iron	0.5mg	5%
Calcium	73.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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