Dulce de leche is a milk-based caramel sauce found in many Latin American desserts. In the United States, it has become a popular ice cream flavor. If you can’t find it, look for caramel ice cream; vanilla would also taste great here.

　　

Ingredients

serves 6

　　3/4 cup sweetened flaked coconut

　　2/3 cup heavy cream

　　6 ounces bittersweet chocolate, coarsely chopped

　　1 teaspoon ground cinnamon

　　Pinch of salt

　　1 1/2 pints dulce de leche ice cream, softened slightly

　　1/4 cup roasted unsalted peanuts

　　

Step 1

Preheat oven to 350°F. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes. (Toasted coconut can be covered and stored at room temperature up to 1 day.)

　　

Step 2

In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave.)

　　

Step 3

Scoop ice cream into bowls; top with warm chocolate sauce, peanuts (whole or coarsely chopped), and toasted coconut, dividing evenly.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.