Best Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce Recipes

TEX-MEX ICE CREAM SUNDAES

Steps:

• 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.

MEXICAN ICE CREAM SUNDAES

Steps:

• 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.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE

Steps:

• Preheat oven to 350 degrees.
• Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until brown and fragrant, about 10 minutes (store at room temperature up to 1 day).
• In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat.
• Add chocolate, cinnamon and salt.
• Let stand 1-2 minutes.
• Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
• Remove ice cream from freezer 15 minutes before serving.
• Scoop into bowls; top with warm sauce, peanuts and coconut.

MEXICAN SUNDAE

Steps:

• Put the chocolate pieces and whipping cream in a pan.
• Keep over a low flame.
• Stir constantly, until the chocolate melts and is mixed with the cream.
• Once melted, remove from heat.
• Keep aside to cool.
• Peel the bananas and cut into four crosswise long pieces.
• Put one slice per bowl with a scoop of coffee or vanilla ice cream and sprinkle roasted almonds on top.
• Lastly, pour chocolate sauce over each bowl.
• Serve chilled.

MEXICAN CHOCOLATE SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
• In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
• Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
• Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
• Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)