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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
This recipe is:
Quick
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.”
“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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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.
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!
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