Mexican Ice Cream Sundaes
TOTAL TIME: Prep: 30 min. + freezing
YIELD: 6 servings.
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
Ingredients
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1/2 cup canola oil
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6 flour tortillas (6 inches), cut into 6 wedges each
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2 tablespoons sugar
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1/2 teaspoon ground cinnamon
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1/4 cup crushed cornflakes
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6 large scoops vanilla ice cream
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Chocolate syrup, optional
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Whipped cream in a can
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6 maraschino cherries with stems
Directions
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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.
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2.
In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
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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.
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