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Mexican Ice Cream Sundaes Recipe

Mexican Ice Cream Sundaes Recipe

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
TOTAL TIME: Prep: 30 min. + freezing YIELD:6 servings


  • 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.

Nutritional Facts

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

Reviews for Mexican Ice Cream Sundaes

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Terena User ID: 3238586 80356
Reviewed Dec. 31, 2012

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

Terena User ID: 3238586 148470
Reviewed Dec. 31, 2012

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

Lacik User ID: 4035430 152071
Reviewed 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 User ID: 4035430 153577
Reviewed 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 User ID: 3205267 148466
Reviewed 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!"

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