Best Tex Mex Sundaes Recipes

Tex-Mex Ice Cream Sundaes image

Provided by Kim D.

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

vegetable oil, for frying
4 small flour tortillas
1/4 cup sugar
1/2 tablespoon ground cinnamon
1 pint cinnamon ice cream
1 (8 ounce) can chocolate syrup
4 maraschino cherries, with stems

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.

Tex-Mex Sundaes image

Provided by @MakeItYours

Number Of Ingredients 12

1 (20-ounce) jar chocolate flavored syrup
Homemade Cinnamon Ice Cream, recipe follows
1 tablespoon ground cinnamon
1/2 cup sugar
12 fajita-size flour tortillas
Vegetable oil, for frying
1 (10-ounce) jar maraschino cherries with stems Homemade Cinnamon Ice Cream:
1 quart half-and-half
2 cinnamon sticks
1 pint heavy whipping cream
2 (14-ounce) cans sweetened condensed milk
Up to 2 quarts milk, as needed

Steps:

In a medium skillet, pour oil to a depth of 1/2-inch; heat oil over medium heat. Add tortillas, 1 at a time, and fry, about 1 minute per side until golden. (Press tortilla down with a fork if it starts to puff up while frying.) Drain on paper towels.
In a small bowl, combine sugar and cinnamon. Sprinkle evenly over hot tortillas. Set aside to cool. (Can be done 1 day ahead.)
Top cinnamon-sugar tortilla with 1 generous scoop of Homemade Cinnamon Ice Cream. Drizzle with chocolate syrup, and top with a cherry. Repeat procedure with remaining tortillas, ice cream, chocolate, and cherries.
Homemade Cinnamon Ice Cream:
In a 2-quart saucepan, combine half-and-half and cinnamon sticks. Cook 20 minutes over low heat (do not boil). Remove from heat. Remove cinnamon sticks and chill for 4 hours.
With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk and continue to beat until stiff peaks form. Add chilled half-and-half.
Pour mixture into canister of a 4 to 6-quart ice cream freezer. Add milk, if needed, to fill canister to the freezer line. Freeze according to manufacturer's directions.