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