Mexican Ice Cream Sundaes

Mexican Ice Cream Sundaes Recipe

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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.


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25 Min
5 Min
Deep Fry


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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


  1. 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.
  2. In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
  3. 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.

Printable Recipe Card

About Mexican Ice Cream Sundaes

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

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