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Mexican Ice Cream Sundaes

 Mexican Ice Cream Sundaes
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
6 ServingsPrep: 30 min. + freezing


  • 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


  • 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.

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Mexican Ice Cream Sundaes (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.