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Tex-Mex Sundaes

By Paula Deen


Difficulty: Medium

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 1 (20 oz) jar chocolate flavored syrup
  • 1 tablespoon ground cinnamon
  • 1/2 cup sugar
  • 12 fajita-size flour tortillas
  • for frying vegetable oil
  • 1 (10 oz) jar maraschino cherries with stems
  • 1 quart half and half
  • 2 cinnamon sticks
  • 1 pint heavy whipping cream
  • 2 (14 oz) cans sweetened condensed milk
  • 2 quarts (up to), as needed milk


In a medium skillet, pour oil to a depth of 1/2-inch; heat oil over medium heat. Add tortillas, 1 at a time, and fry, about 1 minute per side until golden. (Press tortilla down with a fork if it starts to puff up while frying.) Drain on paper towels.

In a small bowl, combine sugar and cinnamon. Sprinkle evenly over hot tortillas. Set aside to cool. (Can be done 1 day ahead.)

Top cinnamon-sugar tortilla with 1 generous scoop of Homemade Cinnamon Ice Cream. Drizzle with chocolate syrup, and top with a cherry. Repeat procedure with remaining tortillas, ice cream, chocolate, and cherries.

Homemade Cinnamon Ice Cream:

In a 2-quart saucepan, combine half and half and cinnamon sticks. Cook 20 minutes over low heat (do not boil). Remove from heat. Remove cinnamon sticks and chill for 4 hours.

With an electric mixer at high speed, beat whipping cream until soft peaks form. Add condensed milk and continue to beat until stiff peaks form. Add chilled half and-half

Pour mixture into canister of a 4 to 6-quart ice cream freezer. Add milk, if needed, to fill canister to the freezer line. Freeze according to manufacturer’s directions. Makes 12 sundaes.