Dulce de leche is a milk-based caramel sauce found in many Latin American desserts. In the United States, it has become a popular ice cream flavor. If you can’t find it, look for caramel ice cream; vanilla would also taste great here.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes. (Toasted coconut can be covered and stored at room temperature up to 1 day.)
Step 2
In a medium saucepan over medium-high heat, 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. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)
Step 3
Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.
