Mexican Chocolate Sundae Food

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MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

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

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

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 SUNDAE



Mexican Sundae image

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

85 g chocolate pieces
2/3 cup whipping cream
3 small bananas
vanilla ice cream (as required) or coffee ice cream (as required)
chopped roasted almonds (as required)

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.

ULTIMATE CHOCOLATE SUNDAES



Ultimate Chocolate Sundaes image

Make and share this Ultimate Chocolate Sundaes recipe from Food.com.

Provided by Sharon123

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

8 ounces mexican chocolate, coarsley chopped (or bittersweet chocolate)
1/3 cup water
1/4 cup granulated sugar
1/4 cup pear liqueur or 1/4 cup pear nectar
4 small pears (about 1 lb., Bosc or Forelle pears are good)
3 tablespoons butter
2 tablespoons granulated sugar
1 quart premium vanilla ice cream

Steps:

  • In a small saucepan combine the chocolate, water, and 1/4 cup sugar. Melt chocolate over low heat, stirring slowly and constantly. Stir in pear liqueur or nectar. Set aside to cool slightly.
  • Peel the pears, if desired; cut into quarters.* In a large skillet melt butter. Add pear quarters; cook over medium heat about 12 minutes or until browned and tender, turning once. Add the 2 tablespoons sugar stirring gently until sugar is dissolved and pears are glazed.
  • To assemble: Place scoops of ice cream in bottom of 8 individual bowls. Spoon two pear pieces and some sauce around ice cream in each bowl. Top with chocolate sauce. Makes 8 servings.
  • *Note: If using large pears, use only 2 pears and cut into fourths.

MEXICAN HOT FUDGE SUNDAE



Mexican Hot Fudge Sundae image

Provided by Katie Lee Biegel

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup heavy cream
2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon
1 cup hot fudge, store-bought or homemade
1/2 teaspoon ancho chile powder
1/2 cup dulce de leche, store-bought or homemade
1 quart vanilla ice cream
8 frozen churros, cooked according to package instructions

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.

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