Ice Cream Chimichangas

Lay out your tortillas on your work surface. Spoon 1/2-cup ice cream into the center of each tortilla. Roll up the tortillas, tucking in the ends, like a burrito. Set them on a large plate or baking sheet, seam-side down, and freeze for at least 2 hours. I let them freeze for 4 hours because they need to be frozen solid.

Combine sugar and cinnamon in a shallow plate and set aside.

Heat the oil in a deep pan over medium-high heat. Pull the chimichangas out of the freezer. When oil is hot add them into the pan. Fry the chimichangas for about 1 minute, flip and continue to cook for a few seconds longer.

Remove chimichangas from the oil using a slotted spoon. Roll the chimichangas in the cinnamon sugar. Serve.