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Mexican Ice Cream Sundaes Recipe
Mexican Ice Cream Sundaes Recipe photo by Taste of Home

Mexican Ice Cream Sundaes Recipe

Read Reviews (5)
5 5
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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
TOTAL TIME: Prep: 30 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 6 servings

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

  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. Yield: 6 servings.
Originally published as Mexican Ice Cream Sundaes in Reminisce September/October 2004, p49

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

Reviews for Mexican Ice Cream Sundaes(5)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Dec. 31, 2012

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

MY REVIEW
Reviewed Dec. 31, 2012

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

MY REVIEW
Reviewed Jun. 2, 2010

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.

MY REVIEW
Reviewed Jun. 2, 2010

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.

MY REVIEW
Reviewed May. 1, 2010

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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