Mexican Ice Cream Sundaes

Total Time: 30 mins Preparation Time: 25 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 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 (optional)
• whipped cream, in a can
• 6 maraschino cherries, with stems

Recipe

• 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.