MEXICAN HOT FUDGE SUNDAE
Steps:
- Add the heavy cream, confectioners' sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge.
- Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
- Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.
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.
CLASSIC HOT FUDGE SUNDAE
There is a reason a hot fudge sundae is such an enduring classic: That combination of warm, rich chocolate fudge mixing with frozen ice cream and melting it slightly is absolutely irresistible. Of course, if you have homemade fudge sauce and homemade ice cream, it gets even better. Vanilla ice cream is the standard here, but feel free to use your favorite flavor, or a combination of flavors. And if you like nuts, by all means use them here. The added crunch is marvelous against all the rich creaminess.
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a medium saucepan over medium heat, bring the cream, sugar, corn syrup or honey, cocoa, and salt to a simmer, whisking until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
- Stir in the chocolate and let cook until the chocolate melts. Stir in butter and vanilla or liquor. Let cool slightly. Contrary to its name, hot fudge is best served warm, not piping hot.
- For assembly, make the whipped cream. Using a whisk or an electric mixer, beat the cream, sugar, and vanilla until soft peaks form.
- Pour a little fudge sauce into the bottoms of sundae dishes or bowls. Top with ice cream, then more hot fudge, then nuts if using. Cover all with whipped cream and a cherry if you like. Serve.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 16 grams, Carbohydrate 81 grams, Fat 50 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 30 grams, Sodium 215 milligrams, Sugar 74 grams, TransFat 0 grams
HOT FUDGE SUNDAES
Charlene likes to top off meals with a time-tested treat. "After Sunday dinners, my grandmother served her special Hot Fudge Sundaes," remembers Charlene. "The thick fudgy sauce comes together in no time and is terrific over ice cream. My whole family looks forward to this delicious dessert."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 2 cups, 16 servings, 2 tablespoons per serving.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar and cocoa; stir in milk. Add butter. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat stir in vanilla. Serve with ice cream. Top with nuts and cherries if desired.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 48mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
HOT FUDGE SUNDAE
Steps:
- Put everything except the vanilla in a pot and bring it to a boil, then turn down to a simmer. Continue cooking until it looks like it is broken and separating; this will take about 30 minutes. Take it off the heat, whisk in the vanilla, and then blend it with a hand blender to smooth it out. Chill until ready to serve then heat it up.
- Pour over scoops of ice cream, topped with whipped cream, and chopped peanuts.
ACME HOT FUDGE SUNDAES
Categories Bourbon Coffee Milk/Cream Ice Cream Machine Chocolate Dessert Frozen Dessert Cherry Brandy Red Wine Summer Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For ice cream:
- Whisk first 3 ingredients in medium saucepan to blend. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk yolks and sugar in bowl to blend. Gradually whisk in hot cream mixture; return to saucepan. Stir over medium heat until mixture coats back of spoon, about 3 minutes (do not boil). Stir in brandy; chill until cold.
- Process custard in ice cream maker according to manufacturer's instructions. Transfer ice cream to container; cover and freeze until firm.
- For bourbon hot fudge sauce:
- Whisk cocoa powder and sugar in heavy large saucepan to blend. Gradually whisk in water and espresso powder. Whisk over medium heat until mixture comes to boil. Remove from heat. Add chocolate; whisk until smooth. Whisk in bourbon. (Can be made 1 day ahead. Cover; chill. Rewarm over low heat until just pourable.)
- For dried cherry topping:
- Stir wine and sugar in medium saucepan over medium-low heat until sugar dissolves. Add cherries; simmer until liquid is almost evaporated, about 20 minutes.
- Divide half of hot fudge sauce among 8 cups. Top with a few cherries, then scoop of ice cream. Repeat layering with ice cream, sauce, and cherries. Top each with whipped cream and serve.
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 HOT FUDGE SUNDAE
Mmmmm, topped with a rich sauce of chocolate, coffee, and cinnamon, what a treat! Adapted from Bon Appetit.
Provided by Sharon123
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring the cream and 1/2 cup of the coffee to a boil in a medium saucepan.
- Remove from heat.
- Add the chocolate and cinnamon.
- Stir until chocolate is melted and the sauce is smooth.
- Mix in vanilla.
- Scoop the ice cream into bowls and top with warm chocolate sauce, pine nuts and mint. Enjoy!
Nutrition Facts : Calories 350.2, Fat 25.3, SaturatedFat 15.2, Cholesterol 30.6, Sodium 15.1, Carbohydrate 36.7, Fiber 3.5, Sugar 31, Protein 2.9
MEXICAN HOT FUDGE SUNDAES
Mexican chocolate is often flavored with a touch of cinnamon, and coffee is a natural adjunct as well.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- In a medium saucepan, heat the chocolate, corn syrup, coffee granules and cinnamon over medium-low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Stir in the evaporated milk and bring just to a boil. Remove from heat and stir in the vanilla. (The sauce can be covered and refrigerated for up to one week. Reheat gently before serving.)
- Let the sauce cool slightly before ladling over the ice cream. Sprinkle the peanuts over tops.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.4 g, Cholesterol 34.3 mg, Fat 23.8 g, Fiber 3.8 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 133.6 mg, Sugar 33 g
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.
ULTIMATE HOT FUDGE SUNDAE
Steps:
- Divide ice cream between 4 serving dishes. Top with hot fudge sauce and a dollop of whipped cream. Serve immediately.
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MEXICAN HOT FUDGE SUNDAE - OLIVIA'S CUISINE
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5/5 (3)Estimated Reading Time 4 minsServings 2Total Time 10 mins
- Spread the coconut on a baking sheet (sprayed with cooking spray) and toast, tossing occasionally, until brown and fragrant, about 5 minutes.
- Bring the heavy cream to a boil in a small saucepan. In a separate bowl, combine the chopped chocolate, cinnamon and salt. Then, pour the hot heavy cream and let it stand for a minute. Whisk until the chocolate is all melted and the sauce is shiny and smooth.
- Scoop the ice cream into two bowls. Top with the hot fudge, whipped cream, toasted coconut flakes, sliced almonds, M&M’s® Chili Nut and the chocolate wafer rolls.
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- Place cornstarch in a small saucepan. Gradually add milk, stirring with a whisk until blended. Stir in coffee. Cook over medium-high heat 1 minute or until mixture just begins to simmer. Remove from heat; stir in chocolate chips. Cook, stirring constantly, over medium-high heat until mixture comes to a boil; cook 1 minute until mixture is smooth and slightly thickened. Remove from heat; stir in powdered sugar, cinnamon, and vanilla extract.
- Spoon 1/2 cup ice cream into each of 8 dessert bowls. Top each serving with 2 1/2 tablespoons sauce and 1/2 tablespoon pine nuts.
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