Mexican Ice Cream Sundaes Recipe
- 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
- 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.
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
"I forgot to mention below that I used frosted flakes instead of the corn flakes."
"I've made fried ice cream before, and this is a lot less work. Everyone loved it!"
"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."
"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!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.