Ingredients

Instructions

  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.