Tex Mex Sundaes Recipes

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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.

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.

MEXICAN HOT FUDGE SUNDAE



Mexican Hot Fudge Sundae image

Provided by Katie Lee Biegel

Categories     dessert

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 cup heavy cream
2 teaspoons confectioners' sugar
1/4 teaspoon ground cinnamon
1 cup hot fudge, store-bought or homemade
1/2 teaspoon ancho chile powder
1/2 cup dulce de leche, store-bought or homemade
1 quart vanilla ice cream
8 frozen churros, cooked according to package instructions

Steps:

  • Add the heavy cream, confectioners' sugar and cinnamon to a large chilled glass bowl. Mix with a hand mixer or whisk to medium peaks. Set aside in the fridge.
  • Whisk together the hot fudge and ancho chile powder in a pot. Heat over medium-low heat until warmed through, 3 to 5 minutes.
  • Add 2 tablespoons dulce de leche to the bottom of each sundae bowl and top with 3 to 4 scoops vanilla ice cream. Add 1/4 cup hot fudge sauce on top and dollop generously with the whipped cream. Garnish each with 2 churro sticks.

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.

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