Mexican Not-Fried Ice Cream
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.
Mexican Not-Fried Ice Cream Recipe
Prep time:
20 Minutes
Servings:
4 servings
Gluten Free
Vegan
Ingredients
- 3 heaping cups Que Pasa Blue Corn Tortilla Chips
- 2 tbsp cane sugar
- 1 tbsp cocoa powder
- Pinch of cinnamon (optional)
- 1 pint non-dairy vanilla ice cream
CHOCOLATE SAUCE:
- ⅓ cup pure maple syrup
- ¼ cup cocoa powder
- 1 tbsp virgin coconut oil
- Pinch of sea salt
- ½ tsp pure vanilla extract
Instructions
- 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).
- 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.
- To serve: Remove the ice cream scoops from the freezer and place in serving bowls. Drizzle with chocolate sauce and serve immediately.
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.
