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Hands-on Time: 10 minutes
Total Time: 25 minutes
Serves 4
- 4 8″ flour tortillas
- 2 Tbsp melted butter
- 1 Tbsp sugar
- 1 tsp cinnamon
- vanilla ice cream
Optional Toppings:
- whipped cream
- hot fudge sauce
- maraschino cherries
- caramel sauce
- chopped peanuts
Brush flour tortillas on both sides with butter; sprinkle with a mixture sugar and cinnamon. Bake on 2 baking sheets at 425°F, switching the sheets halfway through, until golden, 5 to 7 minutes per side. Cool; break into pieces or leave whole. Add a scoop or two of ice cream and the toppings of your choice.
How can you not love fried ice cream? I’ve had the Chi-Chi’s version where the ice cream is actually encased in the fried shell on top of the sugary cinnamon tortilla. And I’ve had the authentic Mexican restaurant version with the ice cream rolled in corn flakes and sitting on top of the sugary cinnamon tortilla. Now I have a recipe to make at home!!
The original recipe comes from Real Simple’s 10 Ideas for: Tortillas. I didn’t differ very much at all from the original recipe. I had to hold myself back from having my revisions go into great detail on really only needing the whipped cream, hot fudge and caramel as toppings. Oh and how to warm the sauces to perfection before adding them!
This recipe is so quick, easy and of course, delicious!! It’s definitely a staple dessert for Cinco de Mayo and Mexican night in. And well, to be honest, we’ll make it as a dessert any time we’ve got the extra ingredients around to use up!!
And in case you’d like to know, Real Simple also included this tip: Tortillas will keep in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Thaw them overnight in the refrigerator. Flour and whole-wheat tortillas can also be thawed in the microwave. (Wrap the stack in damp paper towels and microwave until soft, 60 to 90 seconds).