MEXICAN ICE CREAM SUNDAES
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
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 :
MEXICAN CARAMEL SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 BIG sundaes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
ICE CREAM SUNDAE TACO DELIGHT
We always have leftover taco shells after Taco Tuesdays, so, this is how we use them up. Add whatever ice cream toppings you prefer to create your own delightful ice cream taco.
Provided by tcasa
Categories Desserts Frozen Dessert Recipes
Time 11m
Yield 1
Number Of Ingredients 9
Steps:
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
- Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 56.4 g, Cholesterol 12.3 mg, Fat 20.1 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 6.1 g, Sodium 138.8 mg, Sugar 31.5 g
COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS
Categories Chocolate Dairy Dessert Bake Christmas Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- For sauce:
- Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
- For tortilla crisps:
- Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
- Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
- Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.
MEXICAN ICE CREAM SUNDAES
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 diner524
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
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.
TEX-MEX ICE CREAM SUNDAES
Make and share this Tex-Mex Ice Cream Sundaes recipe from Food.com.
Provided by Kim D.
Categories Frozen Desserts
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.
20 BEST ICE CREAM SUNDAES TO TREAT YOURSELF WITH
These ice cream sundaes will make you feel like a kid again! From hot fudge to a banana split to brownies, these treats are the ultimate indulgence.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a sundae in 30 minutes or less!
Nutrition Facts :
CHURRO CHIP SUNDAE
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 35m
Yield 4 sundaes
Number Of Ingredients 12
Steps:
- For the churro chips: Add 1 to 2 inches vegetable oil to a heavy-bottomed pot. Heat to 350 degrees F.
- Meanwhile, mix together the sugar, cinnamon and salt in a small bowl, then set aside.
- When the oil is ready, add the wonton wrappers in batches, being careful not to overcrowd the pot. Cook until golden and crisp, about a minute. Remove the chips and toss with a good amount of the cinnamon mixture; you don't want to skimp! Repeat with the remaining wonton wrappers and cinnamon mixture.
- For the sundaes: Add a scoop of each of the ice creams to a bowl. Add some chips around the edge, crushing a few over the top for good measure. Top with the whipped cream, cherries, dulce de leche and sprinkles. Repeat with the remaining ingredients to make 3 more sundaes.
MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE
This sundae melds together all the flavors you crave -- sweet, salty, nutty, chocolaty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 15m
Number Of Ingredients 7
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, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Cover and refrigerate up to 2 days; before serving, reheat in a double boiler or the microwave.)
- Remove ice cream from freezer 15 minutes before serving. Scoop into bowls; top with warm sauce, peanuts, and coconut.
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