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. ---------------------------------------------------------------------------
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