• Cooking Time:
  • Servings: 4
  • Preparation Time:



  • 20 oz. chocolate chip ice cream - low fat okay
  • 2 cups four-grain flake cereal - crushed
  • 1 1/2 Tbls. granulated sugar
  • 3 1/2 tsp. ground cinnamon
  • 2 eggs
  • 1 tsp. water
  • (4) 8" flour tortillas
  • vegetable oil - for frying
  • cinnamon sugar - for garnish
  • whipped cream - for garnish
  • 4 maraschino cherries - for garnish


  • Form ice cream into 4 balls.
  • Place in baking pan and freeze solid, 2 hours or longer.
  • Mix cereal, sugar, and cinnamon.
  • Divide equally between 2 pie plates or other shallow containers.
  • Beat eggs with water.
  • Roll each ice cream ball in cereal mixture and press coating into ice cream.
  • Dip coated ball in egg wash, then roll in second container of cereal mixture.
  • Again, press coating onto ice cream.
  • Freeze coated ice cream balls solid, 4-6 hours.
  • Shape each tortilla into hourglass form (with narrow waist) by cutting off curved slice from 2 opposite sides.
  • One end will serve as base for ice cream.
  • Other end will be decorative fan.
  • Heat oil in wok or large deep-fryer.
  • Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top).
  • Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle.
  • Deep-fry until crisp.
  • Drain and sprinkle with cinnamon-sugar.
  • Set aside.
  • Deep-fry frozen coated ice cream balls 30-45 seconds.
  • Place each fried tortilla in large-stemmed glass, with fan part of tortilla standing vertically above glass.
  • Set fried ice cream ball in base of tortilla.
  • Top with dollop of whipped cream and decorate with cherry.

Categories: Frozen 
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