Zutaten für Mexican Ice Cream Sundaes
- Canola Oil
- 6-8 small flour tortillas, cut into wedges
- 1/2 cup granulated sugar
- Ground Cinnamon
- Corn Flakes
- Vanilla Ice Cream
- Chocolate syrup, for drizzling (optional)
- 1 cup whipped cream
- Maraschino Cherries
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Zubereitung von Mexican Ice Cream Sundaes
- In a large skillet, heat 1/4 cup vegetable oil over medium heat.
- Fry tortilla wedges, a few at a time, for 1-2 minutes per side, or until golden brown and crisp. Remove and drain on paper towels.
- In a small bowl, combine 1/2 cup sugar and 2 teaspoons cinnamon. Set aside 1 tablespoon of the mixture.
- Sprinkle both sides of the fried tortillas with the remaining cinnamon-sugar mixture.
- In a shallow dish, combine the crushed cornflakes and the reserved 1 tablespoon of cinnamon-sugar.
- Gently roll scoops of slightly softened ice cream in the cornflake mixture to coat.
- Freeze the coated ice cream until firm enough to serve (at least 30 minutes).
- Drizzle serving plates with chocolate syrup, if desired.
- Arrange 6 tortilla wedges on each plate.
- Top each with a scoop of the frozen ice cream.
- Pipe or dollop whipped cream around the base and on top of the ice cream.
- Garnish each sundae with a maraschino cherry.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
83g
Fat
31g
Carbs
12g
