| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 cup heavy cream
- 2 teaspoons confectioners’ sugar
- 1/4 teaspoon ground cinnamon
- 1 cup hot fudge, store-bought or homemade
- 1/2 teaspoon ancho chile powder
- 1/2 cup dulce de leche, store-bought or homemade
- 1 quart vanilla ice cream
- 8 frozen churros, cooked according to package instructions
Instructions
- Add the heavy cream, confectioners’ sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge.
- Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
- Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 622 |
| Total Fat | 40 g |
| Saturated Fat | 25 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 1 g |
| Sugar | 53 g |
| Protein | 9 g |
| Cholesterol | 151 mg |
| Sodium | 189 mg |
Reviews
Can you say delicious? Super easy and so very yummy. Love the spin with the chili powder and the hot fudge. The cinnamon added an extra kick to the whip cream. It was a Cinco de Mayo hit!