MEXICAN ICE CREAM SUNDAES

Mexican Ice Cream Sundaes image

This dessert makes an impressive presentation. The flour tortillas take on a subtle flavor sprinkled with cinnamon-sugar, and they make a pleasing combination with cornflakes. Everybody loves ice cream for dessert. -Milbert Fichter Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9

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Ingredients

1/2 cup canola oil
6 flour tortillas (6 inches), cut into 6 wedges each
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup crushed cornflakes
6 large scoops vanilla ice cream
Chocolate syrup, optional
Whipped cream in a can
6 maraschino cherries with stems

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.

Nutrition Facts :

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