Vegan Dessert Nachos with Coffee Ice Cream

By Eat More Chocolate Team      

June 1, 2015

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Crispy cinnamon sugar-covered tortilla chips topped with creamy coffee ice cream and a drizzle of chocolate sauce.

  • Prep: 5 mins
  • Cook: 5 mins
  • 5 mins

    5 mins

    10 mins



Turn your oven to low broil and position a rack in the top ⅓ of your oven.

Cut tortillas in triangles, place on two lightly greased baking sheets and lightly coat with canola oil (or other oil).

Add cinnamon sugar and toss again to coat, adding more cinnamon sugar as needed.

Arrange tortillas in a single layer on baking sheet and broil for 1-3 minutes on each side, being careful not to burn as they turn from crisp to burnt quickly. They should take about 2 minutes each side.

Remove from oven and arrange on a large plate. Top with coffee ice cream, drizzle with chocolate sauce and top with strawberry or cherry. Serve immediately.


3-4 whole grain, white OR gluten free brown rice tortillas*

2-3 tsp cinnamon sugar

2-3 scoops coconut coffee ice cream (or other ice cream)

2-3 Tbsp light chocolate syrup or vegan hot fudge

whipped coconut cream and/or strawberries for topping