Mexican Ice Cream Sundaes
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·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
- 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.