Mexican Ice Cream Sundaes

== Description ==
=== Ingredients ===
* 1 qt. top-quality coffee ice cream
* 1 qt. top-quality vanilla bean ice cream
* 1 13.5-ounce jar Scharffen Berger chocolate sauce
* 1 jar (310 grams) cajeta
* 1/2 cup sliced almonds
* 1/2 cup chopped pecans
* 1 tsp. ground canela (Mexican cinnamon)
== Directions ==
# Remove ice cream from freezer, and set aside to soften slightly.
# Heat opened jars of chocolate and cajeta in pan of simmering water until barely warm.
# Meanwhile, toast almonds, stirring often to prevent burning, in ungreased skillet over medium-high heat, about 3 minutes. 
# Remove from heat, and place in separate container. 
# Repeat process with pecans, taking care not to burn nuts.
# Place 1 scoop vanilla ice cream and 1 scoop coffee ice cream in each bowl. 
# Top vanilla ice cream with generous drizzle of warm chocolate sauce, dust with canela and sprinkle with sliced almonds. 
# Top coffee ice cream with generous portion of warm cajeta, and sprinkle with chopped pecans. 
# Serve immediately.
== See also ==
Category:Almond Recipes
Category:Chocolate Recipes
Category:Coffee Recipes
Category:Ice cream Recipes
Category:Pecan Recipes
Category:Vanilla bean Recipes
Category:Vegetarian Recipes