- Yield: 6 servings
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- 6 Frescados 8″ Burrito Style Tortillas
- 1/4 cup melted unsalted butter
- 2 tbsp granulated sugar
- 3/4 tsp cinnamon
- 6 large scoops vanilla ice cream
- 1 cup granulated sugar
- 1/4 cup 35% whipping cream
- 1 tsp vanilla
- 1/2 tsp salt (optional)
- 4 oz bittersweet chocolate, chopped (about 2/3 cup)
- 1 tbsp granulated sugar
- 1 tbsp butter
- Pinch salt
- 1/3 cup whipping cream
Caramel Sauce: Mound sugar in center of heavy-bottom saucepan set over medium heat. Add 1/2 cup water; bring to boil (do not stir). Cook, swirling the pan often, for about 15 minutes or until sugar turns deep amber color. Remove from heat. Wearing oven mitts, immediately whisk in whipping cream, slowly, until smooth; stir in vanilla, and salt (if using). Let cool. Sauce can be tightly covered and refrigerated for up to 1 week.
Chocolate Sauce: In heatproof bowl, stir together chocolate, sugar, butter and salt. In small saucepan, heat cream over medium-high heat; bring to simmer. Immediately pour over chocolate mixture. Let stand for 1 minute; stir until smooth. Chocolate sauce can be tightly covered and refrigerated for up to 1 week. Before serving, warm gently in microwave until pourable.
Bowls: Preheat oven to 375∞F. Brush each tortilla lightly on both sides with butter. In small bowl, stir together sugar and cinnamon; sprinkle over tortillas.
Fit tortillas into muffin cups to resemble bowls. Use foil to make six 2-inch balls; place one in center of each tortilla. Bake for 12 to 15 minutes or until lightly browned. Let cool for 2 minutes; remove foil. Carefully transfer bowls to rack; let cool.
To serve, fill each bowl with a scoop of ice cream. Drizzle with caramel and chocolate sauce.
Tip: This recipe can be doubled easily.
Per 1 sundae bowl