- Level: Intermediate
- Total: 35 min
- Active: 20 min
- Yield: 4 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1894
- Total Fat
- 98 g
- Saturated Fat
- 19 g
- Carbohydrates
- 227 g
- Dietary Fiber
- 6 g
- Sugar
- 90 g
- Protein
- 28 g
- Cholesterol
- 106 mg
- Sodium
- 1294 mg
- Level: Intermediate
- Total: 35 min
- Active: 20 min
- Yield: 4 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1894
- Total Fat
- 98 g
- Saturated Fat
- 19 g
- Carbohydrates
- 227 g
- Dietary Fiber
- 6 g
- Sugar
- 90 g
- Protein
- 28 g
- Cholesterol
- 106 mg
- Sodium
- 1294 mg
Ingredients
Churro Chips:
Sundaes:
Directions
Special equipment:
a deep-fry thermometer- For the churro chips: Add 1 to 2 inches vegetable oil to a heavy-bottomed pot. Heat to 350 degrees F.
- Meanwhile, mix together the sugar, cinnamon and salt in a small bowl, then set aside.
- When the oil is ready, add the wonton wrappers in batches, being careful not to overcrowd the pot. Cook until golden and crisp, about a minute. Remove the chips and toss with a good amount of the cinnamon mixture; you don't want to skimp! Repeat with the remaining wonton wrappers and cinnamon mixture.
- For the sundaes: Add a scoop of each of the ice creams to a bowl. Add some chips around the edge, crushing a few over the top for good measure. Top with the whipped cream, cherries, dulce de leche and sprinkles. Repeat with the remaining ingredients to make 3 more sundaes.
