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Title: Chi-Chi's Mexican "Fried" Ice Cream
Categories: Fake Dessert Ethnic Mexican Icecream
Yield: 2 Servings
| 1 | /2 c | vegetable oil |
| 2 | 6-inch | |
| 1 | /2 t | s ground cinnamon |
| 2 T | B sugar | |
| 1 | /4 c | cornflake crumbs |
| 2 l | g scoops vanilla ice cream | |
| 1 c | n whipped cream | |
| 2 | maraschino cherries with | |
| : | stems | |
| : | flour tortilla |
Prepare each tortilla by frying it in the hot oil in a frying pan over medium/high heat. Fry each side of the tortilla for about 1 minute until crispy. Drain the tortillas on paper towels. Combine the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas, and that's okay. Combine the other half of the cinnamon mixture with the cornflake crumbs in another small bowl. Pour the cornflake mixture into a wide, shallow bowl or onto a plate. Place a large scoop of ice cream in the cornflake crumbs, and with your hands roll the ice cream around until the entire surface is evenly coated with cornflake crumbs. You should not be able to see the ice cream. Place the ice cream scoop on the center of a cinnamon/sugar-coated tortilla. Spray whipped cream around the base of the ice cream. Spray an additional pile of cream on top of the ice cream. Put a cherry in the top pile of whipped cream. Repeat for the remaining scoop of ice cream. Serve with a side dish of honey, chocolate syrup, or strawberry topping, if desired.
Recipe By : Dawn LaFrate