"Fried" Ice Cream

It's Cinco de Mayo today and Mom made tacos and "Fried" Ice Cream.  I chose a taco salad.  If the calories of the Fried Ice Cream are too much, consider using those flat tortillas that you get in the Mexican section of the grocery tore (we use Ole brand) and skip the frying.  Even further, use a smaller dessert bowl and skip the tortillas on the bottom. The dessert is special enough without it.

Oh, and while eating our meal, I found Mariachi music on Pandora!  It was great!


Chi Chi's Fried Ice Cream

Recipe by Todd Wilbur

1/2 cup vegetable oil
2 6 inch flour tortillas
1/2 teaspoon cinnamon
2 tablespoons sugar
1/4 cup cornflake crumbs
2 large scoops vanilla ice cream
1 can whipped cream
2 maraschino cherries with stems

1. 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.
2. Combine the cinnamon and sugar in a small bowl.
3. 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.
4. 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.
5. 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 wit cornflake crumbs.  You should not be able to see the ice cream.
6. Place the ice cream scoop on the center of a cinnamon/sugar coated tortilla.
7. Spray whipped cream around the base of the ice cream. Spray an additional pile of cream on top of the ice cream.
8. 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.