Coffee Ice Cream And Mexican Chocolate Sundaes With Cinnamon Sugar Tortilla Crisps Food

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MEXICAN ICE CREAM SUNDAES



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 diner524

Categories     Frozen Desserts

Time 30m

Yield 6 serving(s)

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

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.

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS



Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps image

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

Sauce
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
Tortilla crisps
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1 1/2 quarts coffee ice cream
Fresh mint sprigs (optional)

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 WITH CINNAMON CHOCOLATE SAUCE



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

Make and share this Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce recipe from Food.com.

Provided by CookingONTheSide

Categories     Frozen Desserts

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

3/4 cup sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, broken into pieces
1 teaspoon ground cinnamon
1 pinch salt
1 1/2 pints dulce de leche ice cream or 1 1/2 pints vanilla ice cream
1/4 cup redskin peanuts or 1/4 cup unsalted peanuts

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 heat, bring cream to a boil; remove from heat.
  • Add chocolate, cinnamon and salt.
  • Let stand 1-2 minutes.
  • Whisk until chocolate is melted and mixture is shiny (cover and refrigerate up to 2 days; before serving, reheat in double boiler or the microwave).
  • Remove ice cream from freezer 15 minutes before serving.
  • Scoop into bowls; top with warm sauce, peanuts and coconut.

TEX-MEX ICE CREAM SUNDAES



Tex-Mex Ice Cream Sundaes image

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

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.

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