Name: Churro Chip Sundae
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 sundaes
Ingredients: Vegetable oil, for frying; 1/2 cup sugar; 1 tablespoon ground cinnamon; 1/2 teaspoon sea salt; 24 wonton wrappers, cut in half to create triangles; 1 pint dulce de leche ice cream; 1 pint strawberry ice cream; 1 pint vanilla ice cream; Canned whipped cream, for topping; 12 maraschino cherries; 1/2 cup dulce de leche; 1/4 cup sprinkles

Directions

Watch how to make this recipe.

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.