Churro Ice Cream Sundae – a delicious recipe with cream, eggs, corn flakes, sugar, cinnamon, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Line a rimmed baking sheet with plastic wrap.
2
Using a scoop, place 4, 1/2-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.
3
Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.
4
Stir sugar and cinnamon in a small bowl.
5
Heat 2 inches of oil in medium, heavy-bottomed saucepan to 3750F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
6
Remove and place in 4 bowls, adding a 1/4 cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
7
Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.
607
kcal
Calories
47
g
Fat
42
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups great value ice cream (Cowmooflage), 1 eggs, yolk discarded or 1/4 cup egg white, 2 cups corn flakes, finely crushed, 1 tablespoon sugar, and more.
Yes, Churro Ice Cream Sundae falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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