- 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
- 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. Yield: 6 servings.
Reviews forMexican 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."