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Mexican Not-Fried Ice Cream

Mexican Not-Fried Ice Cream
  • Prep Time: 20 Minutes
  • Serving Size: 4 servings
  • Gluten Free
  • Vegan

This frozen ice cream treat is a no-fuss take on the popular Mexican dessert, but without the deep frying. Drizzle with the accompanying homemade chocolate sauce, or a store-bought, dairy-free version if you’re in a hurry.



  • ⅓ cup pure maple syrup
  • ¼ cup cocoa powder
  • 1 tbsp virgin coconut oil
  • Pinch of sea salt
  • ½ tsp pure vanilla extract


  1. In a food processor, combine the tortilla chips, cane sugar, cocoa powder and cinnamon. Pulse until broken down into tiny pieces. Transfer to a small bowl. Scoop the ice cream using an ice cream scooper, roll in the tortilla mixture (covering all sides), then transfer to a freezer-safe plate or small cookie sheet. Repeat until all the ice cream and crumbs are gone. Freeze the coated scoops to firm up (about 15 minutes).
  2. To make the chocolate sauce, in a small saucepan combine the maple syrup, cocoa powder, coconut oil, and salt. Heat over medium-low, stirring occasionally, until the coconut oil is melted and the mixture is smooth. Remove from heat and stir in the vanilla. Refrigerate to thicken, if desired.
  3. To serve: Remove the ice cream scoops from the freezer and place in serving bowls. Drizzle with chocolate sauce and serve immediately.

In This Recipe

About The Author

Nicole Axworthy

Nicole is a Canadian writer, editor and photographer. She is passionate about and specializes in developing wholesome, all-natural vegan recipes to inspire others to think differently about what they eat.

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