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Mexican Ice Cream Sundaes Recipe

Mexican Ice Cream Sundaes Recipe photo by Taste of Home

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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. —Milbert Fichter Pittsburgh, Pennsylvania

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Mexican Ice Cream Sundaes Recipe

Prep: 30 min. + freezing

Yield: 6 Servings

30 30

Ingredients

1/2 cup canola oil
6 flour tortillas (6 inches), cut into 6 wedges each
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup crushed cornflakes
6 large scoops vanilla ice cream
Chocolate syrup, optional
Whipped cream in a can
6 maraschino cherries with stems

Directions

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. Yield: 6 servings.

Originally published as Mexican Ice Cream Sundaes in Reminisce September/October 2004, p49

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Mexican Ice Cream Sundaes

Mexican Ice Cream Sundaes

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Reviewed on Dec. 31, 2012 by Terena

I forgot to mention below that I used frosted flakes instead of the corn flakes.

Reviewed on Dec. 31, 2012 by Terena

I've made fried ice cream before, and this is a lot less work. Everyone loved it!

Reviewed on Jun. 02, 2010 by Lacik

Woops, meant this review for the other Mexican Ice Cream recipe, but this looks like a nice variation and the two recipes could easily be combined. I would definitely stick with the "frosted" cornflakes in Ben's recipe though.

Reviewed on Jun. 02, 2010 by Lacik

For a Mexican ice cream that is not fried, this was an amazingly simple yet tastes so close to the real thing treat. It was so good I made it twice in a week! I used Aptiva sugar substitute for the real sugar to save some calories and carbs, and it was still great. Ben Phipps needs to be congratulated, continue cooking, and become a Food Network chef when he is older.....Please let him know he did a great job.

Reviewed on May. 01, 2010 by hburnette1

This dessert was delicious and easy! I used low fat or light chocolate syrup, icecream, and whipped cream and no one could tell the difference!