Rarely is a dessert so delicious that I find myself yelling “epic” while taking pictures. It’s rare. Desserts make me very happy.
Do you remember when I made Coconut Coffee Ice Cream? There were just a few scoops left, but I knew that I wanted to make something amazing with them. After a Food Network episode I had seen some time ago, I remembered “Dessert Nachos,” and my plan was made. Then, I needed to collect my ingredients and execute hard.
Important tip: I tried TWO types of tortilla chips, one whole grain and the other gluten-free.
The gluten-free tortillas worked better. If you want to be reckless, the white tortillas are best. They’re fluffy and buttery. The gluten-free tortillas were crispy and shiny, the perfect vessel for scooping coffee ice cream.
These nachos look delicious and are rich. It reminds me of eating ice cream at a Mexican Restaurant. Cinnamon-coated tortilla chips are a perfect bed for coffee ice cream, chocolate syrup, and large scoops.
Use the chips for ice cream and chocolate sauce. Don’t forget to add a cherry or strawberry on top. Desserts deserve some bling, right?
Ingredients
- Three large brown rice tortillas, either white or whole grain (white)
- 2 tsp of cinnamon sugar
- Two scoops Coconuticecreamce-cream
- Vegan Hot Fudge 2 Tbsp Light Chocolate Syrup or
- Whipped Coconut Cream with strawberries as a topping
Instructions
- Set your oven on low broil, and place a rack at the top third of your oven.
- Place tortillas on two baking sheets lightly oiled and coat lightly with avocado oil or other oil.
- Cinnamon sugar can be added as required.
- Place tortillas on a baking sheet in a single layer and broil them for 1 to 3 minutes per side. Be careful not to burn the tortillas, as they quickly turn from crisp to burned. It should take around 2 minutes per side.
- Remove from the oven and arrange on a large platter. Add ice cream, drizzle chocolate sauce over it, and top with a cherry or strawberry. Serve immediately.