Mexican Ice Cream Sundaes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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:
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.
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