Tex-Mex Ice Cream Sundaes

Recipe by Kim D.
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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