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 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.)
COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS
Categories Chocolate Dairy Dessert Bake Christmas Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
- For tortilla crisps:
- Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
- Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
- Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.
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 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.
MEXICAN CHOCOLATE BROWNIE SUNDAES
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Dulce de leche ice cream, shaved chocolate, toasted almonds and/or dulce de leche, for topping
- Preheat the oven to 325 degrees F. Line an 8-inch-square baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray.
- Melt the butter and semisweet and unsweetened chocolate in a medium saucepan over medium heat, stirring, until smooth. Remove from the heat and whisk in the brown sugar and granulated sugar until combined. Whisk in the eggs, vanilla and almond extract. Add the flour, 1/2 teaspoon cinnamon and the salt and stir until the batter looks like hot fudge.
- Pour the batter into the prepared baking dish and spread in an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs, 30 to 35 minutes. Transfer to a rack and let cool completely in the pan.
- Beat the heavy cream, cayenne and a pinch of cinnamon in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Lift the brownies out of the pan using the foil and cut into pieces. Serve topped with ice cream, the spiced whipped cream, shaved chocolate, almonds and/or dulce de leche.
MEXICAN ICE CREAM SUNDAES
This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. Time doesn't include freezing time.
Provided by diner524
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.
- In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
- Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.
MEXICAN ICE CREAM SUNDAES
This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. -Milbert Fichter Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar., In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving., Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.
Nutrition Facts :
CINNAMON MOCHA SUNDAES
What's not to love about this decadent ice cream treat from Diane Neibling of Overland Park, Kansas? Coffee, chocolate, whipped cream and cashews are a winning combination!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, combine the first five ingredients; stir in 1/4 cup cream. Bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Set aside., In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spoon ice cream into two dessert dishes. Top with sauce and whipped cream; sprinkle with cashews.
Nutrition Facts : Calories 694 calories, Fat 41g fat (23g saturated fat), Cholesterol 120mg cholesterol, Sodium 170mg sodium, Carbohydrate 80g carbohydrate (70g sugars, Fiber 3g fiber), Protein 7g protein.
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