MEXICAN ICE CREAM SUNDAES

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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. Time doesn't include freezing time.

Provided by Lynn Dine

Categories     Ice Cream & Ices

Time 30m

Number Of Ingredients 9

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 to your liking
whipped cream, in a can, to you liking
6 maraschino cherries, with stems

Steps:

  • 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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