This is the ice cream sundae version of a Mexican hot chocolate!
Vanilla ice cream smothered in a cinnamon, coffee, chocolate sauce and topped with pine nuts and fresh mint. You can make the sauce ahead of time and microwave it for a few seconds right before serving.
This recipe is from one of my favorite dessert cookbooks, Bon Appe’tit Desserts.
3/4 cup heavy whipping cream
1/2 cup freshly brewed coffee
16 ozs. semisweet chocolate chips (2 2/3 cups)
1 tsp. ground cinnamon
1/2 tsp. vanilla extract
Vanilla ice cream
Pine nuts, toasted
Fresh mint leaves
Bring cream and coffee to simmer in medium saucepan. Remove from heat. Add chocolate chips and cinnamon. Whisk until chocolate is melted and sauce is smooth. Mix in vanilla.
Scoop vanilla ice cream into bowls. Top with warm chocolate sauce, pine nuts, and mint.