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.

Serve.