Happy Friday! It’s almost Cinco de Mayo, which means that Pinterest and News Feeds everywhere are brimming with Margaritas and Tacos. When I think of Mexican food, I immediately think of the usual suspects: tacos, chimichangas, burritos, chips and salsa, and so on. Dessert sometimes gets overlooked. That is a travesty. One thing I always find is that when Hubby and I go out for a Mexican meal, I am way too full at the end of the meal to be able to enjoy a dessert. This is most unfortunate because I LOVE fried ice cream, and it’s not like you can order it “to-go”. How about just make it at home instead?
My version of “Fried” Ice Cream is actually not fried, but it tastes just like the real thing! Plus, it is so much easier to prepare. You can easily make this ahead of time if you’re having guests over, and then just add toppings and serve! This recipe is my Cinco de Mayo version of an ice cream dessert that my family has enjoyed for my entire life. I chose to make some Baked Sugar-Cinnamon Tortilla Bowls to serve the Fried Ice Cream in, but that’s completely optional…it’ll be delicious either way.
Baked Sugar-Cinnamon Tortilla Bowls
Six 8-inch four tortillas
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
2 teaspoons cinnamon
Preheat oven to 350 degrees F. Spray ramekins or other small baking dishes with cooking spray.
Mix together the sugar and cinnamon.
Warm the tortillas for a few seconds in the microwave so they are soft and won’t crack when you shape them into the bowls.
Brush both sides of each tortilla with melted butter and sprinkle generously with sugar-cinnamon mixture.
Carefully press the tortillas into the prepared baking dishes.
Bake 12-15 minutes until golden.
Serve with “Fried” Ice Cream topped with fudge, whipped cream, and a cherry.