- About ½ cup best-quality caramel sauce or Mexican cajeta sauce
- 1 pint vanilla ice cream
- ½ cup coarsely chopped chocolate, preferably Mexican chocolate (you’ll need 1 tablet, or about 3 ½ ounces)
- Heat the caramel sauce in a small bowl in the microwave oven on medium (50 percent power), stirring once, until warm, 1 or 2 minutes.
- Scoop the ice cream into 4 individual serving bowls. Sprinkle each serving with about 1 tablespoon of the chocolate. Then top with about 2 tablespoons of the warm caramel sauce and another tablespoon of the chocolate. Serve immediately.
Advice: Look for Mexican chocolate and the Mexican caramel sauce (cajeta) in the Mexican food section of large supermarkets or in Mexican groceries.