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Vegan Dessert Nachos beside a bowl with scoops of Coconut Coffee Ice Cream
5 from 2 votes

Vegan Dessert Nachos with Coffee Ice Cream

Crispy cinnamon sugar-covered tortilla chips topped with creamy coffee ice cream and a drizzle of chocolate sauce.
Author: Minimalist Baker
Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Servings: 4
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh.

Ingredients

Instructions

  1. Turn your oven to low broil and position a rack in the top 1/3 of your oven.
  2. Cut tortillas in triangles, place on two lightly greased baking sheets and lightly coat with avocado oil (or other oil).

  3. Add cinnamon sugar and toss again to coat, adding more cinnamon sugar as needed.
  4. 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.
  5. 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.

Notes

*I tried gluten-free, brown rice tortillas and whole grain tortillas and MUCH preferred the gluten-free for their extra-crispy texture and flavor. However, white tortillas would also work well here.
*Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)