Ice Cream Chimichangas – Deep-fried tortillas filled with vanilla ice cream and topped with cinnamon sugar.
Self-control. Let’s talk about that…
Allow me to define it, please.
Self-control is when your face is staring at these Ice Cream Chimichangas and the only thing you can do is stare back. And photograph them. Can’t touch, can’t lick, can’t bite…
That, my friends, is self-control.
Have I told you lately that I love… ice cream?
There’s a bunch of ice cream recipes on here that could give that away. There is that Strawberries and Cream Ice Cream Cake from last week… Then we have Peanut Butter Cup Ice cream, and the amazing Tiramisu Ice Cream… just to name a few. It’s my favorite dessert. Especially soft serve, when it is just at the melting point. YUM! That’s why I am crazy about these chimichangas.
WHAT IS ICE CREAM CHIMICHANGAS
- Ice Cream Chimichangas is a deep-fried flour tortilla filled with vanilla ice cream and topped with whipped cream and chocolate syrup.
The first time I had an ice cream chimichanga was waaaaay back in the day at this hole in the wall restaurant that served the best Mexican food I had ever tasted. When they brought out my chimichanga, my face lit up like a Christmas tree. Then, when I cut into the chimichanga, OH.MY.GAH! I wanted to cry because I was so damn happy!
I mean, look, it’s ice cream and it’s fried! Cha-ching!! All I could think was, Helllloooooo my new love! Why haven’t we met?!? And, did they just introduce me to what is to become my new favorite dessert of all time?! Heck yes they did!!
My life changed at that very moment. Dairy Queen was no longer going to cut it. I had to make some changes.
Thus I started making my own. And you should, too.
Heat up the oil, take out the ice cream, and grab some tortillas – you need these in your life. Believe me!
Ice Cream Chimichangas
- 4 (6-inch) Flour Tortillas
- 2 cups low fat vanilla ice cream , divided
- 1/2 cup sugar
- 1/4 cup cinnamon
- oil for frying
- Spoon ice cream onto each tortilla.
- Roll it up, tucking in the ends, like a burrito.
- Set on a large plate or baking sheet, seam-side down, and freeze for at least 2 hours. I let them sit for 4 hours because they need to be frozen solid.
- Combine sugar and cinnamon in a shallow plate and set aside.
- Heat the oil in a deep pan over medium-high heat.
- Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.
- Roll the chimichangas in the cinnamon sugar.