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
Reviews
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!
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