mexican ice cream sundaes
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.
No Image
prep time
25 Min
cook time
5 Min
method
Deep Fry
yield
6 serving(s)
Ingredients
- - 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
How To Make mexican ice cream sundaes
-
Step 1In 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.
-
Step 2In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
-
Step 3Drizzle 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes