Celebrate - it's time to crawl out of our igloos! Mexican Ice Cream Sundaes with Cinn

Well it is still snowing here - but then again, what's new?



I cannot see my neighbor's house - we have an 8-foot wall of snow between us - but the temps for next week are supposed to hit 40 and I hope some of this will melt before next week end's snow storm that is coming. Grrrrrrrrrrr



Although I am not ready to surrender my snuggies (long johns) until June - others will be out in full force in shorts as soon as it hits 40 here.



Me - this is how I will celebrate -



Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce



Dulce de leche ice cream is caramel-flavored. Vanilla would taste great here, too.







Serves: 6







3/4 cup(s) sweetened flaked coconut

2/3 cup(s) heavy cream

6 ounce(s) bittersweet chocolate, broken into pieces

1 teaspoon(s) ground cinnamon

1 pinch(s) salt

1 1/2 pint(s) dulce de leche ice cream

1/4 cup(s) redskin or unsalted peanuts







Preheat oven to 350 degrees F. 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.) No coconut here.

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. Nix the coconut here.