Spice up your traditional ice cream sundae with spiced nuts, homemade caramel sauce and a Mexican-chocolate fudge sauce.
Prep 10 min, Total 20 min
Ingredients:
Spiced nuts
2/3 cup unsalted peanuts
1 tbsp butter
1/2 tsp cinnamon
1/2 tsp ground coriander
1/2 tsp cayenne pepper
Mexican-chocolate fudge sauce
1/4 cup unsalted butter
1/4 cup 35% cream
100 g pkg good quality dark chocolate, chopped
1 tsp cinnamon
Caramel sauce
1/3 cup dulce de leche
2 tbsp 35% cream
8 cups vanilla ice cream
Method:
1. Toast peanuts in a medium frying pan over medium until golden, 3 to 5 min. Add 1 tbsp butter and spices. Cook until butter is melted and spices are fragrant, about 1 min. Remove from heat and set aside to cool.
2. Melt 1/4 cup butter with 1/4 cup cream in a small saucepan over medium-high. Bring to a simmer, about 3 min. Remove from heat. Stir in chocolate and 1 tsp cinnamon until melted, 1 to 2 min. Set aside.
3. Whisk dulce de leche with 2 tbsp cream in a medium bowl until smooth.
4. Scoop vanilla ice cream into 8 serving bowls. Top with chocolate and caramel sauces, then sprinkle with spiced nuts.
Serves 8
Courtesy Claire Tansey, www.chatelaine.com