Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

The first time I tasted anything remotely like this dessert, I was wandering through the vibrant Mercado Hidalgo in Tijuana. The air buzzed with the chatter of vendors, the scent of spices, and the bright colors of handcrafts. Tucked away in a corner, a small paleteria offered a dizzying array of ice cream flavors. I opted for the dulce de leche, and the vendor, with a flourish, added a drizzle of warm, spiced chocolate sauce and a generous sprinkle of toasted coconut. One bite, and I was hooked – the combination of sweet, creamy ice cream, the warmth of the chocolate, and the crunch of coconut was pure magic. It’s a memory I cherish, and this recipe attempts to recreate that little piece of culinary heaven.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 6
• Dietary Type: Vegetarian

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

Equipment Needed

• Rimmed baking sheet
• Medium saucepan
• Whisk
• Double boiler (optional)
• Microwave (optional)
• Serving bowls

Instructions

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Next, prepare the toasted coconut. Spread the sweetened flaked coconut evenly on a rimmed baking sheet.
3. Toast the coconut in the preheated oven, tossing occasionally to ensure even browning. This should take approximately 10 minutes. Keep a close watch, as coconut can burn quickly. You’re looking for a rich brown color and a fragrant aroma. Once toasted, remove from the oven and set aside to cool. You can store it at room temperature in an airtight container for up to a day.
4. Now, let’s create the cinnamon chocolate sauce. In a medium saucepan, pour in the heavy cream. Place the saucepan over medium-high heat and bring the cream to a gentle boil, watching carefully so it doesn’t boil over.
5. Once the cream has come to a boil, immediately remove the saucepan from the heat. Add the bittersweet chocolate (broken into pieces for faster melting), ground cinnamon, and salt to the hot cream.
6. Allow the mixture to stand undisturbed for 1-2 minutes. This gives the heat from the cream enough time to begin melting the chocolate.
7. After the brief resting period, use a whisk to thoroughly combine the ingredients. Continue whisking until the chocolate is completely melted and the sauce is smooth and shiny. The sauce should be thick enough to coat the back of a spoon.
8. If you’re not serving the sauce immediately, you can cover it and refrigerate it for up to 2 days. Before serving, you’ll need to reheat it. You can reheat the sauce in a double boiler over simmering water, stirring occasionally, or in the microwave in 30-second intervals, stirring in between, until smooth and warm.
9. About 15 minutes before you’re ready to serve, take the dulce de leche ice cream (or vanilla ice cream) out of the freezer to soften slightly. This will make it easier to scoop. Don’t let it get too melty, though!
10. To assemble the sundaes, scoop the softened ice cream into individual serving bowls.
11. Generously top each scoop of ice cream with the warm cinnamon chocolate sauce.
12. Finally, sprinkle the sundaes with the toasted sweetened flaked coconut and redskin peanuts (or unsalted peanuts) for added texture and flavor. Serve immediately and enjoy!

Expert Tips & Tricks

• Toast the coconut carefully: Over-toasted coconut tastes burnt and bitter. Keep a close eye on it while it’s in the oven, and stir it frequently to ensure even browning.
• Use good quality chocolate: The quality of your chocolate will significantly impact the flavor of the sauce. Opt for a bittersweet chocolate with a cocoa content of at least 60% for the best results.
• Adjust the sweetness: If you prefer a less sweet sauce, use a darker chocolate with a higher cocoa content. You can also add a splash of milk or cream to the sauce if it’s too thick.
• Warm the bowls: For an extra touch, warm the serving bowls slightly before adding the ice cream. This will help keep the ice cream from melting too quickly.
• Make the sauce ahead: The chocolate sauce can be made up to two days in advance and stored in the refrigerator. Just reheat it before serving.

Serving & Storage Suggestions

Serve these sundaes immediately after assembling for the best taste and texture. The warm chocolate sauce contrasts beautifully with the cold ice cream, and the toasted coconut adds a delightful crunch.

Leftover chocolate sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Toasted coconut can be stored at room temperature in an airtight container for up to 1 day.

Due to the ice cream, these sundaes are best enjoyed fresh and are not suitable for long-term storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	185 kcal	N/A
Calories from Fat	152 kcal	82%
Total Fat	16.9g	26%
Saturated Fat	10.2g	50%
Cholesterol	36.2mg	12%
Sodium	67.5mg	2%
Total Carbohydrate	7.6g	2%
Dietary Fiber	1.3g	5%
Sugars	5.3g	21%
Protein	2.5g	4%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegan Option: Substitute the heavy cream with full-fat coconut cream or another plant-based cream alternative. Use vegan chocolate and ice cream. Ensure the peanuts and coconut are also vegan-friendly (some processed products may contain hidden animal-derived ingredients).
• Different Nuts: Try using toasted almonds, pecans, or walnuts instead of peanuts for a different flavor profile.
• Spice It Up: Add a pinch of cayenne pepper or chili powder to the chocolate sauce for a spicy kick.
• Seasonal Fruit: In the summer, add fresh berries or mango slices to the sundaes for a burst of freshness. In the fall, consider adding a sprinkle of cinnamon and nutmeg to the toasted coconut.
• Mexican Chocolate: Use Mexican chocolate (like Abuelita) for the sauce for a more authentic flavor. This chocolate often contains cinnamon and sugar already.

FAQs (Frequently Asked Questions)

Q: Can I use milk chocolate instead of bittersweet chocolate?
A: Yes, you can use milk chocolate, but the sauce will be significantly sweeter. You may want to reduce the amount of sweetened coconut to balance the sweetness.

Q: Can I make this recipe without heavy cream?
A: While heavy cream provides the richest flavor and texture, you can use half-and-half or whole milk as a substitute. The sauce will be thinner.

Q: How do I prevent the chocolate from seizing when melting it?
A: Avoid getting any water or steam into the chocolate. Use a dry bowl and utensils, and melt the chocolate gently over low heat or in the microwave in short intervals.

Q: Can I use unsweetened coconut instead of sweetened coconut?
A: Yes, you can use unsweetened coconut, but you may want to add a sprinkle of sugar to the coconut before toasting it for a touch of sweetness.

Q: How long does the toasted coconut last?
A: Toasted coconut is best used within 24 hours for optimal freshness and crunch. Store it in an airtight container at room temperature.

Final Thoughts

I hope this recipe inspires you to create your own little piece of Mexican culinary magic at home. Don’t be afraid to experiment with different flavors and toppings to make it your own. Share your creations with friends and family, and let me know what you think! This sundae pairs beautifully with a strong cup of Mexican coffee or a refreshing agua fresca. ¡Buen provecho!