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Mexican Ice Cream Sundaes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.413
Energy (kCal)1098.674
Carbohydrates (g)33.7055
Total fats (g)109.0637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. In a shallow bowl, combine the cornflake crumbs and reserved cinnamon-sugar. Roll ice cream in crumb mixture to coat. Freeze until serving. | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1/2 cup 963.56 0.0 0.0 109.0
    flour tortilla 6 cut - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    cinnamon 1/2 teaspoon ground - - - -
    corn flake 1/4 cup crushed 24.99 6.1607 0.413 0.0637
    vanilla ice cream 6 scoops - - - -
    chocolate syrup - - - -
    cream whipped - - - -
    maraschino cherry 6 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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