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Serves 4 | Prep. time 4 to 6 minutes | Cooking time 5 minutes

Ingredients

• 4 large scoops vanilla ice cream
• 4 cups cornflakes, crushed
• 2 eggs, beaten
• ½ teaspoon cinnamon
• Oil for cooking

Tortilla Bowls

• 4 flour tortillas
• 2 tablespoons butter
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Topping

• 1 cup whipped cream
• 3 tablespoons dulce de leche or chocolate syrup (optional)

Directions
Ice Cream Balls

1. Scoop the ice cream and shape it into round balls.
2. Carefully place the ice cream balls on a baking sheet and freeze until firm.
3. Combine the crushed cornflakes and cinnamon on a shallow plate.
4. Beat the eggs in a small bowl.
5. Take the ice cream balls out of the freezer and immediately roll them in the
   cornflake and cinnamon mixture.
6. Dip the balls into the beaten egg and then into the cornflake mixture for a
   second coating.
7. Place the coated ice cream balls back on the baking sheet and freeze
   overnight.
8. In a deep fryer, heat oil to 375°F.
9. Fry one scoop at a time for 8–10 seconds.

Tortilla Bowls

1. Mix the sugar and cinnamon in a bowl and set aside.
2. Preheat the oven to 400°F and grease a muffin tin with some butter.
3. Microwave the tortillas for about 20–30 seconds.
4. Lay each tortilla on a plate and brush with melted butter.
5. Sprinkle the cinnamon sugar mixture on both sides of the tortillas.
6. Place the tortillas in the prepared muffin tin.
7. Poke the bottom with a fork and bake for about 15 minutes or until light brown.
8. Transfer the balls to the tortilla cups.
9. Top with whipped cream and drizzle with dulce de leche (or chocolate syrup).

Recipe is from Sarah Spencer’s Tex Mex Cooking: Easy Everyday Tex-Mex Recipes. Click on the cover or here to learn more.

To download and print this recipe, click here.