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Ice Cream Chimichangas
Deep-fried tortillas filled with vanilla ice cream and topped with cinnamon sugar.
Blue: 12
Green: 12
Purple: 12
Freestyle: 13
Prep Time 2 hours 5 minutes
Cook Time 2 minutes
Freezing Time 2 hours
Total Time 2 hours 10 minutes
Servings 4 Servings
Calories 237 kcal
Ingredients
- 4 (6-inch) Flour Tortillas
- 2 cups low fat vanilla ice cream , divided
- 1/2 cup sugar
- 1/4 cup cinnamon
- oil for frying
Instructions
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Spoon ice cream onto each tortilla.
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Roll it up, tucking in the ends, like a burrito.
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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.
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Combine sugar and cinnamon in a shallow plate and set aside.
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Heat the oil in a deep pan over medium-high heat.
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Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.
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Roll the chimichangas in the cinnamon sugar.
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Serve.
Recipe Notes
WW FREESTYLE POINTS: 13
Nutrition Facts
Ice Cream Chimichangas
Amount Per Serving (1 Chimichanga)
Calories 237
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g10%
Cholesterol 20mg7%
Sodium 63mg3%
Potassium 158mg5%
Carbohydrates 48g16%
Fiber 0g0%
Sugar 41g46%
Protein 3g6%
Vitamin A 340IU7%
Vitamin C 0.9mg1%
Calcium 122mg12%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.