Patter Fam Sauces

Mexican Ice Cream Taco Bowl
Makes 16

2-quart vanilla ice cream
1 box cornflakes
3 tablespoon cinnamon
8 egg whites
vegetable or canola oil, for frying
16 - 6-inch flour tortillas
3 tablespoons butter, melted
3 tablespoons sugar
1 teaspoon cinnamon
whipped cream
maraschino cherries


Scoop the ice cream into 16 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.

Place the egg whites in a smaller bowl and whisk until frothy.

Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into a perfect ball.

Place the ice cream back on the baking sheet and return the balls to the freezer. Freeze until completely solid, at least 4 hours, preferably overnight.

Preheat the oven to 350ºF.

Place the tortillas in the microwave for 30 seconds to soften.

Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side.






Written by Joyce Peters — November 05, 2016

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