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
- Scoop the ice cream and shape it into round balls.
- Carefully place the ice cream balls on a baking sheet and freeze until firm.
- Combine the crushed cornflakes and cinnamon on a shallow plate.
- Beat the eggs in a small bowl.
- Take the ice cream balls out of the freezer and immediately roll them in the
cornflake and cinnamon mixture. - Dip the balls into the beaten egg and then into the cornflake mixture for a
second coating. - Place the coated ice cream balls back on the baking sheet and freeze
overnight. - In a deep fryer, heat oil to 375°F.
- Fry one scoop at a time for 8–10 seconds.
Tortilla Bowls
- Mix the sugar and cinnamon in a bowl and set aside.
- Preheat the oven to 400°F and grease a muffin tin with some butter.
- Microwave the tortillas for about 20–30 seconds.
- Lay each tortilla on a plate and brush with melted butter.
- Sprinkle the cinnamon sugar mixture on both sides of the tortillas.
- Place the tortillas in the prepared muffin tin.
- Poke the bottom with a fork and bake for about 15 minutes or until light brown.
- Transfer the balls to the tortilla cups.
- 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.