Back to Mexican Ice Cream Sundaes

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Mexican Ice Cream Sundaes Recipe

Mexican Ice Cream Sundaes Recipe

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 YIELD: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.

Nutritional Facts

1 each: 428 calories, 29g fat (6g saturated fat), 29mg cholesterol, 304mg sodium, 39g carbohydrate (19g sugars, trace fiber), 6g protein

Reviews for Mexican Ice Cream Sundaes

Sort By :
MY REVIEW
Terena
Reviewed Dec. 31, 2012

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

MY REVIEW
Terena
Reviewed Dec. 31, 2012

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

MY REVIEW
Lacik
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
Lacik
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
hburnette1
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!"

Loading Image

Wine Pairings

Sweet White Wine

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