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Commercial RecipeMexican Caramel Sundaes


0 minutes
6 sundaes

It's not every day you see tortillas and ice cream in the same dish. This Mexican Caramel Sundae recipe features cinnamon and cayenne pepper for a surprising kick that's cooled down with sweet vanilla ice cream. Drizzle your caramel and sprinkle Spanish peanuts for a finished dessert that will transport your guests to warmer climates.

Ingredients & Directions


  • 1-1⁄2 tsp.
    HERSHEY'S Cocoa, Natural (Item# 63505)
  • 1-1⁄2 tsp.
  • 3⁄4 tsp.
    ground cinnamon, divided
  • 3
    flour tortillas
  • 1 Tbsp.
    butter, melted
  • 9 oz. (3⁄4 cup)
    HERSHEY'S Caramel Topping (Item# 35194), divided
  • 1⁄8 to 1⁄4 tsp.
    ground cayenne pepper
  • One 1⁄2 gallon
    vanilla ice cream or dulce de leche caramel ice cream, divided
  • 5 to 7-1⁄2 oz. (1 to 1-1⁄2 cups)
    Spanish peanuts, divided
  • --
    Whipped cream topping (optional)



Heat convection oven to 350°F (standard oven: 400°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.


Blend HERSHEY'S Cocoa, sugar and 1/4 teaspoon ground cinnamon in small bowl. Set aside. Brush one side of each tortilla with melted butter; sprinkle with sugar mixture. Cut each tortilla into eight wedges. Arrange wedges on prepared pans.


Bake 5 minutes or until tortilla wedges are crispy and sugar has melted (wedges will crisp upon standing). Remove from oven, let cool to harden.


Meanwhile, stir together HERSHEY'S Caramel Topping, cayenne pepper and remaining cinnamon in small heavy-bottomed saucepan over low heat until warm.


To assemble each sundae, arrange 4 wedges of tortilla in sundae dish or dessert plate. Top with 2 scoops ice cream. Drizzle 2 tablespoons warm caramel sauce over ice cream and plate. Garnish with 1 to 2 tablespoons peanuts and whipped cream topping, if desired. Serve immediately.