Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce Recipes

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MEXICAN ICE CREAM SUNDAES WITH CINNAMON CHOCOLATE SAUCE

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



Mexican Ice Cream Sundaes With Cinnamon Chocolate Sauce image

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.

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

MEXICAN ICE CREAM SUNDAES

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. -Milbert Fichter Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 servings.

Number Of Ingredients 9



Mexican Ice Cream Sundaes image

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.

Nutrition Facts :

1/2 cup canola oil
6 flour tortillas (6 inches), cut into 6 wedges each
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup crushed cornflakes
6 large scoops vanilla ice cream
Chocolate syrup, optional
Whipped cream in a can
6 maraschino cherries with stems

COFFEE ICE CREAM AND MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Categories     Chocolate     Dairy     Dessert     Bake     Christmas     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13



Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps image

Steps:

  • For sauce:
  • Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat. Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
  • For tortilla crisps:
  • Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges. Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
  • Preheat oven to 400°F. Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
  • Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

Sauce
1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
Tortilla crisps
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
4 8-inch-diameter flour tortillas
1 1/2 quarts coffee ice cream
Fresh mint sprigs (optional)

MEXICAN CHOCOLATE SUNDAE

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 4 sundaes

Number Of Ingredients 20



Mexican Chocolate Sundae image

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, stir together the flour, sugar, cinnamon and salt and set aside. In another bowl, add the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.
  • In a medium saucepan, melt the butter. Add the cocoa and whisk to combine. Pour the boiling water into the melted butter mixture in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth.
  • Pour the batter into 4 ovensafe 6-inch skillets (unbuttered) and bake until a toothpick inserted in the middle comes out clean, about 20 minutes.
  • Drizzle the cakes with Cinnamon Hot Fudge Sauce and top with scoops of vanilla ice cream, a dollop of whipped cream and a cherry.
  • Add the sugar, cream, cocoa, butter and cinnamon to a medium saucepan. Cook over medium heat, stirring, until the butter melts, about 15 minutes. Transfer to a mason jar and store in the fridge. (The sauce will harden as it cools, so reheat in a pan over medium heat when ready to use.)

2 cups all-purpose flour
2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 large eggs
2 sticks (1 cup) salted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
Cinnamon Hot Fudge Sauce, recipe follows
Vanilla ice cream, for serving
Whipped cream, for serving
Cherries, for topping
2 cups sugar
2 cups heavy cream
2 cups cocoa powder
2 sticks (1 cup) salted butter
1/2 teaspoon ground cinnamon

MEXICAN ICE CREAM

"I made this ice cream for my grandma and her friends and they said it was so good." This simple, flavorful dessert is a perfect way to get kids involved in the kitchen. -Ben Phipps, Lima, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 servings.

Number Of Ingredients 5



Mexican Ice Cream image

Steps:

  • Place four 1/2-cup scoops of ice cream on a waxed paper-lined baking sheet. Freeze for 1 hour or until firm., In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Freeze until serving. Drizzle each serving with 1 tablespoon honey.

Nutrition Facts : Calories 266 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 79mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 3g protein.

2 cups vanilla ice cream
1/2 cup frosted cornflakes, crushed
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup honey

MEXICAN ICE CREAM SUNDAES

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



Mexican Ice Cream Sundaes image

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.

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

MEXICAN CHOCOLATE SUNDAES WITH CINNAMON-SUGAR TORTILLA CRISPS

Purchased coffee ice cream is topped with a cinnamon-scented chocolate sauce that can be made three days ahead. From bon appetit dec 2002

Provided by my3beachbabes

Categories     Frozen Desserts

Time 23m

Yield 8 , 8 serving(s)

Number Of Ingredients 11



Mexican Chocolate Sundaes With Cinnamon-Sugar Tortilla Crisps image

Steps:

  • For sauce:.
  • Whisk cream, 1/4 cup hot water, and espresso powder in heavy small saucepan to blend. Bring to simmer over medium heat. Remove from heat.
  • Add chocolate and stir until melted and smooth. Stir in cinnamon. (Sauce can be made 3 days ahead. Cover and refrigerate. Rewarm sauce over low heat just until pourable before using.)
  • For tortilla crisps:.
  • Mix butter, sugar, and cinnamon in small bowl to blend. Spread butter mixture evenly over tortillas. Cut each tortilla into 8 wedges.
  • Place wedges on 2 baking sheets, buttered side up, spacing apart. (Can be prepared 8 hours ahead. Cover with foil; let stand at room temperature.)
  • Preheat oven to 400°F Bake tortillas uncovered until crisp, puffed, and golden, about 8 minutes. Remove from oven.
  • Place large scoop of ice cream in each of 8 dessert glasses. Drizzle warm chocolate sauce over. Stand 4 tortilla crisps in each glass. Garnish with mint sprigs, if desired, and serve.

Nutrition Facts : Calories 331.2, Fat 22.2, SaturatedFat 13.8, Cholesterol 69.3, Sodium 82.2, Carbohydrate 32.2, Fiber 1.5, Sugar 28.3, Protein 4.2

1/2 cup whipping cream
1/4 cup hot water
2 1/2 teaspoons instant espresso powder
8 ounces bittersweet chocolate or 8 ounces semisweet chocolate, chopped
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, room temperature
2 tablespoons sugar
2 teaspoons ground cinnamon
inch-diameter flour tortilla
1 1/2 quarts coffee ice cream
fresh mint sprig (optional)

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