Ice Cream Chimichangas – a delicious recipe with Flour Tortillas, Vanilla Ice Cream, Sugar, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lay out your tortillas on your work surface. Spoon 1/2-cup ice cream into the center of each tortilla. Roll up the tortillas, tucking in the ends, like a burrito. Set them on a large plate or baking sheet, seam-side down, and freeze for at least 2 hours. I let them freeze for 4 hours because they need to be frozen solid.
2
Combine sugar and cinnamon in a shallow plate and set aside.
3
Heat the oil in a deep pan over medium-high heat. Pull the chimichangas out of the freezer. When oil is hot add them into the pan. Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.
4
Remove chimichangas from the oil using a slotted spoon. Roll the chimichangas in the cinnamon sugar. Serve.
843
kcal
Calories
1
g
Fat
129
g
Carbs
11
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 5 ingredients. The key ingredients include: 4 whole 6 Inch Flour Tortillas, 2 cups Vanilla Ice Cream, Divided, 1/2 cups Sugar, 1/4 cups Cinnamon, and more.
Yes, Ice Cream Chimichangas 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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