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Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.3209
Energy (kCal)1553.762
Carbohydrates (g)119.9578
Total fats (g)125.1048
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 degrees. | 2. 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). | 3. In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. | 4. Add chocolate, cinnamon and salt. | 5. Let stand 1-2 minutes. | 6. Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave). | 7. Remove ice cream from freezer 15 minutes before serving. | 8. Scoop into bowls; top with warm sauce, peanuts and coconut. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coconut 3/4 cup sweetened flaked 212.4 9.138 1.9980000000000002 20.094
    heavy cream 2/3 cup 272.0 2.1919999999999997 2.272 28.864
    chocolate 6 ounces bittersweet 862.4069999999999 102.7404 6.6339 58.1742
    cinnamon 1 teaspoon ground - - - -
    salt 1 pinch - - - -
    dulce de leche ice cream 1 1/2 1/2 - - - -
    peanut 1/4 cup unsalted 206.955 5.8874 9.417 17.9726

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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