Tex Mex Ice Cream Sundaes Food

MEXICAN ICE CREAM SUNDAES

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.

MEXICAN CARAMEL SUNDAES

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.

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

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.

TEX-MEX ICE CREAM SUNDAES

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.

CHURRO CHIP SUNDAE

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.

TEX-MEX HOT SAUCE

Steps:

• Combine the tomato paste with the water in a medium saucepan and whisk until smooth.
• Add the remaining ingredients and stir until combined.
• Heat mixture over medium high heat until it begins to boil.
• Continue to cook for about 3 minutes, stirring often.
• Remove from heat.
• When sauce is cool enough to taste, try a sample and call your local Fire Department if necessary.
• If it's not hot enough for you, add some jalapenos and/or cayenne pepper and/or ground red pepper.
• When sauce has cooled sufficiently poured it into a sealed container and refrigerate.

MEXICAN ICE CREAM SUNDAES WITH CINNAMON-CHOCOLATE SAUCE

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.

TOASTED-COCONUT CARAMEL ICE CREAM SUNDAES

Steps:

• Place sugar and 1/4 cup water in heavy deep medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high. Boil until mixture turns dark amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes. Remove from heat. Immediately add cream and sweetened cream of coconut (mixture will bubble vigorously). Whisk over low heat until caramel sauce is blended and smooth and any caramel bits dissolve. DO AHEAD Can be made 1 day ahead. Cool, cover, and chill. Rewarm slightly over medium heat, stirring often, before using.
• Preheat oven to 350°F Spread coconut evenly on small baking sheet. Bake until golden brown, stirring every 3 to 4 minutes, about 12 minutes. Cool. DO AHEAD Toasted coconut can be made 4 hours ahead. Let stand at room temperature.
• Scoop ice cream into bowls. Spoon some of warm caramel sauce over. Sprinkle toasted coconut over and serve immediately.

FRESH FRUIT SUNDAES

Steps:

• In medium bowl, mix strawberries, sugar and lime juice.
• Let stand until sugar is dissolved and strawberries are juicy, stirring occasionally, 5 minutes.
• In small microwave-safe cup, melt chocolate chips on high, 1 minute, stirring every 30 seconds until smooth, reserve.
• Divide sorbet, banana slices, frozen yogurt and strawberry sauce among 4 dessert dishes.
• Drizzle with melted chocolate, top with whipped topping.