Tex Mex Ice Cream Sundaes Recipes

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.

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

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.