Ice Cream Sundae Burritos

Ice Cream Sundae Burritos

All Wrapped UpWhat combination of ingredients comprises the perfect ice cream sundae is a matter of personal preference, so here's a general procedure for how to create a hand-holdable sundae. Ice cream, sauce, and toppings are all included.

Six 10-inch flour tortillas
1 1/2 cups thick ice cream sauce or fruit jam
1 cup sundae toppings such as chopped nuts, sliced fruit, broken-up candy bars, or cookie crumbs
1 1/2 pints ice cream (any flavor of your choosing)
Vegetable oil spray or melted butter
6 tablespoons sugar

1. Spread the tortillas on a counter, and spread 1/4 cup sauce in the center of each tortilla. Using scissors, cut away the cartons from the ice cream, and then cut the ice cream vertically into six pieces. Place one ice cream quarter on top of the sauce in the tortilla, and sprinkle with any additional ingredients desired.

2. Fold the ends of the tortilla over the filling, and then roll the burrito. Place the burritos in the freezer for a minimum of 1 hour, or until very hard.

3. Just prior to serving, turn on the oven broiler. Preheat only until the broiling element is glowing and hot. Line a broiler pan with heavy-duty aluminum foil, and place the burritos on top of the foil. Spray with vegetable oil spray or brush with melted butter. Sprinkle 1/2 tablespoon sugar on top of each burrito, and place the pan 6 inches from the broiling element. Broil for 1 to 1 1/2 minutes, or until the sugar is lightly browned. Gently turn the burritos with tongs, spray or brush with oil or melted butter, and sprinkle with the remaining sugar. Broil until browned on the other side. Serve immediately.

Note: The burritos can be frozen for up to 3 days before broiling.

All Wrapped Up

Excerpted from ALL WRAPPED UP by Ellen Brown Copyright© 1998 by Ellen Brown. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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