1/2 Photos of 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. Time doesn't include freezing time.
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- 1In 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.
- 2In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
- 3Drizzle 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.
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Nutritional Facts for Mexican Ice Cream Sundaes
Serving Size: 1 (124 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 420.0
- Calories from Fat 249
- Total Fat 27.7 g
- Saturated Fat 6.3 g
- Cholesterol 29.0 mg
- Sodium 252.3 mg
- Total Carbohydrate 38.4 g
- Dietary Fiber 1.7 g
- Sugars 20.8 g
- Protein 4.8 g