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Mexican Sundaes
When I was little I only ate two types of ice cream, chocolate vanilla twist and Mexican sundaes. While my appreciation of ice cream has expanded to many other flavors and dishes, this recipe is still a very sentimental favorite. They are always a favorite with guests young and old and make a great summer treat. The chocolate-cinnamon sauce can be made in advance and just gently reheated before serving if desired.
3 ounces semisweet chocolate
2/3 cup heavy cream
Dash cinnamon
1 pint vanilla ice cream
2 small sliced bananas
1/3 cup Spanish peanuts
Whipped cream (optional)
Place the chocolate, heavy cream, and cinnamon in a medium heavy saucepan. Cook over low heat, stirring occasionally, until the chocolate melts and the sauce is smooth. Remove from the heat and cool for 10 minutes. Distribute the ice cream and banana slices among four dishes. Top with the cooled sauce and sprinkle the peanuts overtop. Add whipped cream if desired.
Makes 4 servings.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 20 minutes
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