Mexican Caramel Sundaes

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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 4 BIG sundaes
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8 ounces store bought caramel sauce for ice cream

1/4 teaspoon ground cayenne pepper

1 teaspoon cinnamon (1/2 teaspoon for sauce, 1/2 teaspoon for tortillas)

4 (8-inch) flour tortillas

2 tablespoons melted butter

4 teaspoons sugar

2 pints Dulce de Leche caramel ice cream or caramel swirl ice cream

1 canister real whipped cream, from dairy aisle

4 ounces, 1/2 cup, Spanish peanuts


  1. Preheat oven to 400 degrees F.
  2. In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon. Place tortillas on a cookie sheet and brush liberally with melted butter. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes. Remove tortillas from oven, let cool to harden and break into large, uneven pieces. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate. Top with 2 large scoops ice cream. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon. Top each sundae with whipped cream swirls and Spanish peanuts.
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