Mexican Ice Cream Sundaes Recipe

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Mexican Ice Cream Sundaes

Lynn Dine


This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. Time doesn't include freezing time.

pinch tips: Flour, Eggs & Breading Techniques





25 Min


5 Min


Deep Fry


1⁄2 cup canola oil
6 flour tortillas, cut into 6 wedges each (6 inches)
2 tablespoons sugar
1⁄2 teaspoon ground cinnamon
1⁄4 cup corn flakes, crushed
6 scoops vanilla ice cream
chocolate syrup to your liking
whipped cream, in a can, to you liking
6 maraschino cherries, with stems

Directions Step-By-Step

In a large skillet, heat oil over medium heat. Fry tortilla wedges, a few at a time, for 1-2 minutes on each side or until crisp. Drain on paper towels. Combine the sugar and cinnamon; set aside 1 tablespoon. Sprinkle both sides of tortillas with remaining cinnamon-sugar.
In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
Drizzle serving plates with chocolate syrup if desired. Place six tortilla wedges on each plate; top each with a scoop of ice cream. Pipe whipped cream around base and on top of ice cream. Garnish each with a cherry.

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: Southwestern