If you're feeling a sweet tooth coming on, this is the perfect answer to that and an incredibly easy Cinco de Mayo dessert. If we ever have room in our stomachs after eating at a Mexican restaurant and are feeling like a splurge, sharing one of the Fried Ice Cream desserts is always at the top of the list.
I figured out a few years ago how to do a homemade version, without the deep frying. It tastes exactly like the restaurant recipes!! My kids love having them...okay, I do too!
Cinnamon Toast Crunch cereal, ice cream, butter,
flour tortilla and cinnamon-sugar blend.
Take about a cup of the cereal and crush it in a
plastic sandwich bag.
Roll one large scoop of ice cream in the crushed cereal.
Let set in freezer for about 15 minutes.
While the cereal coated ice cream is freezing,
spread butter on flour tortilla and sprinkle with
the cinnamon-sugar blend.
Form tortilla into a bowl and bake at 425 degrees
for about 10 minutes, or until just getting crispy and brown edges.
(making sure sugar does not burn)
Serve ice cream in baked tortilla bowl.
Drizzle with chocolate and caramel sundae syrup.
