Dulce de Leche Fried Ice Cream Sundaes


  • 6 inch flour tortillas
  • Cinnamon Sugar I use 3 parts granulated sugar and 1 part cinnamon
  • Graham crackers - 2 sheets
  • 2 tablespoons unsalted butter - divided
  • Dulce de leche caramel sauce
  • Vanilla ice cream


For the Cinnamon Sugar Tortilla Bowls

  1. Preheat the oven to 450*.
  2. Press the flour tortillas into the bowls.
  3. Bake for 8-10 minutes or until shells are crispy and lightly browned.
  4. Allow the shells to cool.
  5. Melt one tablespoon of butter, brush the inside of the cooled shells and dust with cinnamon sugar.

For the "Fried" Ice Cream Topping

  1. Crush the graham crackers into crumbs/pieces. This will form the "fried" ice cream topping.
  2. In a skillet over medium heat, melt 1 tablespoon of butter and add crushed graham crackers.
  3. Stir frequently until crackers are toasted and a little darker in color. Once you can smell them, the toasted crackers will be done in about 1 minute.

For the Dulce de Leche

  1. While you are toasted your graham crackers, warm dulce de leche in the microwave or in a small sauce pan - it will be thick but as it heats, it thins out. You want to be able to spoon it over ice cream.

To build the sundaes:

  1. Scoop a large scoop of vanilla ice cream into each cinnamon sugar tortilla bowl.
  2. Drizzle warm dulce de leche over the ice cream.
  3. Add 1/2 of the toasted graham crackers over each sundae, pressing lightly around the ice cream scoop to resemble traditional friend ice cream