Katie Lee makes a Mexican-Inspired Hot Fudge Sundae, as seen on The Kitchen, Season 17.
Recipe courtesy of Katie Lee Biegel

Mexican Hot Fudge Sundae

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings



  1. 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.
  2. Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
  3. 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.