Ice Cream Sundaes with Mexican Hot Chocolate and Warm Cajeta Sauce

One of Reed Hearon's creation from La Parilla uses Mexican special chocolate, prepared cajeta (caramel sauce) topped with cajeta cream.
  • PrepN/A |
  • TotalN/A |
  • ServesN/A


    • 2 jars (8 ounces each) cajeta (optional)
    • 1 quart vanilla ice cream or preferred flavor
    • Cajeta Cream (recipe below)
  • Sauce:
    • 1/2 pound Ibarra or Mayordomo Mexican Chocolate
    • 2 cups half-and-half


Place jars of cajeta in a saucepan of hot water and warm over medium heat. Keep warm until needed.

When you are ready to serve dessert, scoop ice cream into cold sundae glasses or bowls. Pour a generous amount of warm chocolate and cajeta over each serving. Top with cajeta cream and serve with a long iced tea spoon.

Mexican Hot Chocolate Sauce
Heat the chopped chocolate and half-and-half in a saucepan over low heat, stirring often until the chocolate is melted. Keep warm until needed.

Cajeta Cream
1/4 cup cajeta
1 cup heavy cream

In a large mixing bowl whip together cream and cajeta until mixture stands in soft peaks. Refrigerate until needed

Additional Notes

Mexican Hot Chocolate Sauce (recipe below)
Recipes From - The Gourmet Food And Cooking Resource