Prep 5 mins
Cook 15 mins
A perfect way to end any Mexican or Tex-Mex meal.
- vegetable oil, for frying
- 4 small flour tortillas
- 1⁄4 cup sugar
- 1⁄2 tablespoon ground cinnamon
- 1 pint cinnamon ice cream
- 1 (8 ounce) can chocolate syrup
- 4 maraschino cherries, with stems
- In a heavy skillet, pour oil to the depth of 1/2-inch.
- Heat oil over medium heat.
- When oil is hot, fry tortillas, one at a time, for about 30-40 seconds on each side. (Press down tortilla with a fork, if it starts to puff up while frying).
- Drain fried tortillas on paper towels.
- In a small bowl, combine the sugar and cinnamon.
- Sprinkle each fried tortilla with the cinnamon sugar mixture while they are still warm.
- Set fried tortillas aside to cool.
- When you are ready to serve, place a generous scoop of cinnamon ice cream on top of each tortilla.
- Drizzle each tortilla and ice cream with chocolate syrup.
- Place one cherry on top of each scoop of ice cream.
- Serve immediately.
- ~NOTE~ The tortillas can be fried up ahead of time and stored in an air tight container.
- ~NOTE~ If you can't find cinnamon ice cream at your store, you can either make it homemade or use vanilla instead. My family likes BlueBell's "bunuelos" flavored ice cream for these sundaes.
This was a delight! Like Scancan I, too, used hot fudge sauce (I like it so much better) and followed the suggestions (and Julie's great photo!) to shape the tortillas into bowl shapes. In my book, the cinnamon is the star compliment for the dish! This makes a good way to finish a Mexican meal or a delicious treat to serve anytime! Thanks!
What a fabulous dessert. We so enjoyed this. I served this with hot fudge sauce and it looked and tasted amazing.
These were great. Very simple to prepare and a delight to eat.