mexican ice cream sundaes
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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.
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yield
6 serving(s)
prep time
25 Min
cook time
5 Min
method
Deep Fry
Ingredients For mexican ice cream sundaes
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1⁄2 cup canola oil
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6 flour tortillas, cut into 6 wedges each (6 inches)
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2 tablespoons sugar
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1⁄2 teaspoon ground cinnamon
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1⁄4 cup corn flakes, crushed
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6 scoops vanilla ice cream
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chocolate syrup to your liking
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whipped cream, in a can, to you liking
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6 maraschino cherries, with stems
How To Make mexican ice cream sundaes
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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.
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2In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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