Mexican Caramel Sundaes
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 226.79 g store bought caramel sauce, for ice cream
- 1.23 ml ground cayenne pepper
- 4.92 ml cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)
- 4 8-inch flour tortillas
- 29.58 ml melted butter
- 19.71 ml sugar
- 946.38 ml dulce de leche ice cream or 946.38 ml caramel-swirl ice cream
- whipped cream
- 113.39 g Spanish peanuts
directions
- Preheat oven to 400 degrees F.
- In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.
- Place tortillas on a cookie sheet and brush liberally with melted butter.
- Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.
- Remove tortillas from oven, let cool to harden and break into large, uneven pieces.
- Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate.
- Top with 2 large scoops ice cream.
- Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.
- Top each sundae with whipped cream swirls and Spanish peanuts.
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RECIPE SUBMITTED BY
Kate DeMello
Swansea, 61
I collect cookbooks.... I just can't get enough! :P