Best 10 Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce Recipes

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Indulge in a delightful culinary journey that fuses Mexican flavors with the classic American dessert in "Mexican Ice Cream Sundaes with Cinnamon Chocolate Sauce." This article offers a collection of tantalizing recipes that will transport your taste buds to the vibrant streets of Mexico.

Immerse yourself in the sweet symphony of flavors as you create homemade Mexican vanilla ice cream, a creamy canvas for the vibrant toppings that await. Craft a luscious cinnamon chocolate sauce, where the warmth of cinnamon harmonizes with the rich decadence of chocolate. Discover the secrets of preparing traditional Mexican churros, crispy and golden, ready to be adorned with a dusting of cinnamon sugar.

For a refreshing twist, dive into a refreshing horchata ice cream, a delightful blend of rice, cinnamon, and vanilla. Complement it with a tangy hibiscus sauce, where the tartness of hibiscus flowers dances with a hint of sweetness. Elevate your ice cream sundaes with a medley of toppings, from fresh fruit to crushed nuts, whipped cream, and a drizzle of honey.

This article promises an exploration of flavors and textures that will leave you craving more. Embark on a culinary adventure and let the vibrant spirit of Mexico ignite your taste buds.

Here are our top 10 tried and tested recipes!

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
1/4 cup redskin peanuts or 1/4 cup unsalted peanuts

Steps:

  • Preheat oven to 350 degrees.
  • 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).
  • In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
  • Add chocolate, cinnamon and salt.
  • Let stand 1-2 minutes.
  • 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).
  • Remove ice cream from freezer 15 minutes before serving.
  • Scoop into bowls; top with warm sauce, peanuts and coconut.

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS



Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps image

Categories     Chocolate     Dairy     Dessert     Bake     Christmas     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

Sauce
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
Tortilla crisps
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1 1/2 quarts coffee ice cream
Fresh mint sprigs (optional)

Steps:

  • For sauce:
  • Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
  • For tortilla crisps:
  • Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
  • Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
  • Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

MEXICAN ICE CREAM SUNDAES



Mexican Ice Cream Sundaes image

This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. -Milbert Fichter Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup canola oil
6 flour tortillas (6 inches), cut into 6 wedges each
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup crushed cornflakes
6 large scoops vanilla ice cream
Chocolate syrup, optional
Whipped cream in a can
6 maraschino cherries with stems

Steps:

  • In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar., In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving., Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.

Nutrition Facts :

MEXICAN CHOCOLATE SUNDAE



Mexican Chocolate Sundae image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 4 sundaes

Number Of Ingredients 20

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
Cinnamon Hot Fudge Sauce, recipe follows
Vanilla ice cream, for serving
Whipped cream, for serving
Cherries, for topping
2 cups sugar
2 cups heavy cream
2 cups cocoa powder
2 sticks (1 cup) salted butter
1/2 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
  • Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
  • Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
  • Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

MEXICAN SUNDAE



Mexican Sundae image

A sundae cannot be more delicious than this one....For chocolate and vanilla lovers, this is a Paradise fantasy sundae...you'll love it! Its yummmmy!

Provided by Charishma_Ramchanda

Categories     Frozen Desserts

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

85 g chocolate pieces
2/3 cup whipping cream
3 small bananas
vanilla ice cream (as required) or coffee ice cream (as required)
chopped roasted almonds (as required)

Steps:

  • Put the chocolate pieces and whipping cream in a pan.
  • Keep over a low flame.
  • Stir constantly, until the chocolate melts and is mixed with the cream.
  • Once melted, remove from heat.
  • Keep aside to cool.
  • Peel the bananas and cut into four crosswise long pieces.
  • Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
  • Lastly, pour chocolate sauce over each bowl.
  • Serve chilled.

DULCE DE LECHE ICE CREAM WITH FRESH STRAWBERRIES AND MEXICAN CHOCOLATE SAUCE



Dulce de Leche Ice Cream with Fresh Strawberries and Mexican Chocolate Sauce image

Provided by Jill Silverman Hough

Categories     Milk/Cream     Chocolate     Dessert     Kid-Friendly     Quick & Easy     Cinco de Mayo     Strawberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2/3 cup whipping cream
1 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
2 pints dulce de leche ice cream
4 cups fresh strawberries (about 1 pound), hulled, quartered

Steps:

  • Place first 4 ingredients in medium metal bowl. Set bowl over saucepan of simmering water; stir until smooth.
  • Divide ice cream among 6 bowls. Sprinkle berries over. Spoon warm or room-temperature sauce over.

MEXICAN ICE CREAM



Mexican Ice Cream image

"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. -Ben Phipps, Lima, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 cups vanilla ice cream
1/2 cup frosted cornflakes, crushed
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup honey

Steps:

  • Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm., In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey.

Nutrition Facts : Calories 266 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 79mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.

MEXICAN CHOCOLATE SAUCE



Mexican Chocolate Sauce image

Categories     Sauce     Chocolate     Dessert     Quick & Easy     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

8 ounces Mexican chocolate*, chopped
1/2 cup water
1/4 cup heavy cream
1 tablespoon Kahlúa or other coffee-flavored liqueur
*available by mail from Kitchen, 218 Eighth Avenue, New York, NY 10011, tel. (212)243-4433

Steps:

  • In a metal bowl set over a saucepan of barely simmering water combine chocolate and water and stir until chocolate is melted and sauce is somewhat smooth, about 20 minutes. (Most of the water will have evaporated and mixture will have thickened slightly.) Remove bowl from heat and stir in cream and liqueur until combined well. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Serve sauce over ice cream.

MEXICAN HOT FUDGE SUNDAES



Mexican Hot Fudge Sundaes image

Provided by Shari Ledwidge

Categories     Coffee     Chocolate     Dessert     Quick & Easy     Frozen Dessert     Bon Appétit     Arizona     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3/4 cup heavy whipping cream
1/2 cup (or more) freshly brewed strong coffee
16 ounces semisweet chocolate chips
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Vanilla ice cream
Toasted pine nuts

Steps:

  • Bring cream and 1/2 cup coffee to boil in medium saucepan. Remove from heat. Add chocolate and cinnamon. Stir until chocolate is melted and sauce is smooth. Mix in vanilla extract. Scoop ice cream into bowls. Top with warm fudge sauce and pine nuts.

MEXICAN ICE CREAM SUNDAES



Mexican Ice Cream Sundaes image

This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. Time doesn't include freezing time.

Provided by diner524

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1/2 cup canola oil
6 flour tortillas, cut into 6 wedges each (6 inches)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup corn flakes, crushed
6 scoops vanilla ice cream
chocolate syrup (optional)
whipped cream, in a can
6 maraschino cherries, with stems

Steps:

  • In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.
  • In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
  • Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.

Tips:

  • Use high-quality vanilla ice cream for the best flavor.
  • If you don't have cinnamon sticks, you can use ground cinnamon instead. Just add 1/2 teaspoon to the chocolate sauce.
  • To make the chocolate sauce ahead of time, let it cool completely and then store it in an airtight container in the refrigerator for up to 2 weeks.
  • When you're ready to serve, reheat the chocolate sauce over low heat until it's warm and melted.
  • Top the ice cream sundaes with your favorite toppings, such as whipped cream, chopped nuts, or fresh fruit.

Conclusion:

These Mexican Ice Cream Sundaes with Cinnamon Chocolate Sauce are a delicious and easy-to-make dessert that is perfect for any occasion. They're sure to be a hit with your family and friends, and the best part is that they can be made with just a few simple ingredients. So next time you're looking for a sweet treat, give these sundaes a try. You won't be disappointed!

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