Rarely does a dessert get me so giddy that I can’t stop blurting out “epic!” while taking photos. Well, somewhat rare. Desserts do get me all sorts of excited.
So you remember how I made coconut coffee ice cream a while back? Well I had just a few scoops leftover, but I knew I wanted to do something awesome with them. Then, a recent Food Network show I’d seen a while back flashed across my mind and I thought “Dessert Nachos!” My plan was set. Now I just needed to gather my materials and execute, hard.d.
I made my tortilla strips looks like battlestar galactica! Kinda….Clearly I was having fun.
Important tip though: I tried TWO kinds of tortilla chips – one whole grain and one gluten free.
It turned out the gluten free ones worked better! But if you really want to throw caution to the wind, white tortillas would be best because they’re so fluffy and buttery. But I did like how the gluten free tortillas got crispy, shiny and became the perfect vehicle for scooping up coffee coconut ice cream. Oooooh mama.
These nachos are so decadent and delicious. Reminds me of sitting down at a Mexican restaurant and devouring fried ice cream. Crispy, cinnamon sugar-coated tortilla chips make a bed for hefty scoops of coffee ice cream and a stream of chocolate syrup.
Wait a minute or two until the ice cream gets all melty and then start digging in, using the chips to scoop up bites of ice cream and chocolate sauce. And don’t forget a strawberry (or cherry) on top – desserts need dressing up too, you know?
This would make the perfect dessert to share with your sweetheart or a group of friends. Just add more chips and ice cream to compensate for more mouths.
- 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
- 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.
Caitlin March 7, 2013 at 5:47 am
wow! what a fun and indulgent dessert! i love your gifs, too. such a great post!
Megan @ megbakes March 7, 2013 at 6:18 am
Beautiful!
randy March 7, 2013 at 8:50 am
is a excelent and nice!!! love this sweet nacho coffe ice cream.
Liza M. March 7, 2013 at 9:02 am
These look incredible. I’m really glad you broiled the chips rather than fry them so I can pretend it’s a little healthier. Already thinking of other toppings: caramelized bananas, caramel sauce, lots of strawberries…
Mimi @ Culinary Couture March 7, 2013 at 11:22 am
Yummm! I’m really loving all your gifs lately!
dixya @ food, pleasure, and health March 7, 2013 at 12:14 pm
im droooling right now.
Kelli H (Made in Sonoma) March 7, 2013 at 1:46 pm
These are making me sooo hungry!
I’m so happy you changed the price to $19.99 for the course! I started reading last night and got through 5 sections. :)
Dana March 7, 2013 at 3:48 pm
Yay! Once you get started it’s hard to stop, eh?!
Julia March 7, 2013 at 3:08 pm
Oh my! This dessert should win an award…or two. This looks phenominal.
Also, you two are just awesome. I’ve been spreading the word to all my friends about that class! And I’m planning on getting it myself! yay!
Dana March 7, 2013 at 3:47 pm
Julia, you are too sweet! Thanks for spreading the word. Hope you get it and you LOVE it!
Averie @ Averie Cooks March 7, 2013 at 4:45 pm
Dessert. Nachos. Two things that sound so far apart but have come together SOOoooo beautifully! And as usual, gorgeous photography!
M&K March 7, 2013 at 8:47 pm
Oh my goodness this looks delicious. We just pinned this! And so glad we came across your blog. Thanks for sharing! Xo, M&K
Jess March 7, 2013 at 9:11 pm
Awesome guys! (Both the nachos AND the e-course news!) This is what I need to tip the scales and sign up! Hopefully this helps you to gain some momentum for what is, I am certain, going to be fantastically valuable.
Dana March 7, 2013 at 9:38 pm
You are the sweetest, Jess! Glad you’re considering checking it out. We’d love to hear what you think!
Mariam March 8, 2013 at 12:19 am
This looks amazing! Can’t go wrong with that combo! Also I just downloaded your e-cookbook can’t wait to try the recipes out!
Ruby March 8, 2013 at 5:04 am
Oh my god. Dessert nachos? Seriously I think I just died a little bit. These look absolutely incredible!
The course sounds great, too- I’m definitely going to be looking into it.
Julia March 9, 2013 at 12:40 am
Holy deeeelicious! I love coconut ice cream and I’ve never tried dessert nachos…the cinnamony crunchy creaminess sounds like the perfect dessert!
Kathryn March 9, 2013 at 10:06 am
These are seriously the best thing I’ve seen on the internets in a very long time.
marla March 9, 2013 at 6:57 pm
Such an amazing and tempting recipe!
Chung-Ah | Damn Delicious March 9, 2013 at 8:59 pm
Amazing! I’m sure I could have this for dessert every night!
honeywhatscooking April 12, 2013 at 10:29 pm
OMG, I’m addicted to your website. This looks ridiculous. I love mex food and desserts, you just combined my 2 favorite indulgences. haha. Lovely!
Molly (Sprue Story) April 22, 2013 at 9:33 pm
Umm, a bit late to the nachos party here, but I just came across this on Finding Vegan and had to come say how delicious this looks. Love the “action” shot, too.