 |
| Mexican Ice Cream Sundaes |
READY IN: 30mins
SERVES: 6
UNITS: US
Ingredients
- 1⁄2 cup canola oil
- 6 flour tortillas, cut into 6 wedges each (6 inches)
- 2 tablespoons sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 cup corn flakes, crushed
- 6 scoops vanilla ice cream
- chocolate syrup (optional)
- whipped cream, in a can
- 6 maraschino cherries, with stems
Directions
- 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.
- In a shallow bowl, combine the cornflake
crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to
coat. Freeze until serving.
- 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.
0 Response to "Mexican Ice Cream Sundaes "
Post a Comment