Mexican Ice Cream Sundaes

Name: Mexican Ice Cream Sundaes
Prep time: 30 min
Total time: 30 min
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

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

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

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.

Nutrition Facts

1 each: 428 calories, 29g fat (6g saturated fat), 29mg cholesterol, 304mg sodium, 39g carbohydrate (19g sugars, 0 fiber), 6g protein.

Originally published as Mexican Ice Cream Sundaes in Reminisce September/October 2004

Reviews

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Average Rating:

Terena

Dec 31, 2012

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

Dec 31, 2012

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

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.
Lacik

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.
hburnette1

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!