Mexican Ice Cream Sundaes

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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

1. 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.
2. In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving.
3. 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.

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 Ice Cream Ice Cream Sundaes Mexican rice