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Mexican Not-Fried Ice Cream

Prep Time: 20 minutes


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.

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
  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.


Mexican Not-Fried Ice Cream | Que Pasa Foods

Nicole Axworthy

Author Bio

Nicole Axworthy is a Canadian recipe developer and food photographer. She is the author of DIY Vegan, a cookbook that teaches you how to make your own vegan staples from scratch, and host of the popular food blog, A Dash of Compassion. Nicole holds a certificate in plant-based nutrition from Cornell University and the T. Colin Campbell Foundation.