Yield: 2 Servings
1/2 c vegetable oil
2 6-inch
1/2 ts ground cinnamon
2 TB sugar
1/4 c cornflake crumbs
2 lg scoops vanilla ice cream
1 cn whipped cream
2 maraschino cherries with
: stems
: flour tortilla
Prepare each tortilla by frying it in the hot oil in a frying pan
over medium/high heat. Fry each side of the tortilla for about 1
minute until crispy. Drain the tortillas on paper towels. Combine
the cinnamon and sugar in a small bowl. Sprinkle half of the cinnamon
mixture over both sides of the fried tortillas, coating evenly. Not
all of the sugar mixture will stick to the tortillas, and that's
okay. Combine the other half of the cinnamon mixture with the
cornflake crumbs in another small bowl. Pour the cornflake mixture
into a wide, shallow bowl or onto a plate. Place a large scoop of ice
cream in the cornflake crumbs, and with your hands roll the ice cream
around until the entire surface is evenly coated with cornflake
crumbs. You should not be able to see the ice cream. Place the ice
cream scoop on the center of a cinnamon/sugar-coated tortilla. Spray
whipped cream around the base of the ice cream. Spray an additional
pile of cream on top of the ice cream. Put a cherry in the top pile
of whipped cream. Repeat for the remaining scoop of ice cream. Serve
with a side dish of honey, chocolate syrup, or strawberry topping, if
desired.
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