This should have been a Summer post when the sun was high in the sky blazing down on us and we were all looking for cool refreshments. For some reason it never came this year that heat wave with days on end of warm weather. So I let it go until I came across the ice cream in the freezer and thought oh well lets just do an ice cream post in the Fall. Not just any ice cream post, no I’m showing you how to make Tortilla tropical ice cream sundae. Are you ready to learn how to make it? Lets get started!
We had the best ice cream parlour in the neighbourhood where they would make the ice cream in the parlour. You could see how they would be working real hard to make all the delicious flavors.
In the Summer I would go for walk with my dad around the neighbourhood and knew that somewhere, somehow we would end op at that parlour and I would get a big ice cream cone and we would get a ice cream pie to eat at home.
Those are the best memories I have of ice cream and as I was making a skin enhancing smoothie I thought if I freeze I get smoothie ice cream. So I put a lot of tropical fruits in the blender:
I did not put any milk in it so it is more popsicle ice cream than creamy ice cream. I am sure if you add 2 cups of sweetened almond milk or coconut milk you get a more creamy texture.
To make the sundae complete I oven baked two small tortillas brushed with agave syrup, sprinkled with brown sugar and chocolate powder. Put it in the over for eight to ten minutes and start the assembly.
To top it off I used some home made nutella which I put in the microwave for about 30 seconds to get nutella chocolate sauce. To good!!
How to make tortilla tropical ice cream sundae
Want to know how you can me tortilla tropical ice cream sundae? Watch the 1-minute food inspiration video below:
I hope you enjoyed this tortilla tropical ice cream sundae! Made a recipe tag @thetortillachannel on Instagram.
Take tropical fruit and turn it into a smoothie. Freeze and add a tortilla waffle and chocolate sauce to create this tortilla tropical ice cream sundae.
- 1 banana
- 1 mango
- 2 kiwi
- 1 cup of pineapple slices
- 1 cup of raspberries
- 2 small tortillas
- 1 tbsp of brown sugar
- 1 tbsp of agave syrup
- 1 tbsp of chocolate powder
- Blend banana, mango, kiwi, pineapple slices, raspberries until smooth
- Put into a cake pan and freeze over night
- Take out of the freezer 15 minutes before serving
- Pre heat the oven at 350℉
- brush tortillas with agave syrup and sprinkle with brown sugar and chocolate powder
- Cut the tortilla into four
- Heat for 8-10 minutes
- Put the tortillas on a plate and top with ice cream
- Warm some home made nutty nutella in the microwave so it turns into chocolate sauce. Drizzle on the ice cream
- Serve immediately
The preparation does not include freezing the smoothie ice cream. This takes over night or at least 4-6 hours.
Calories: 366; Fat: 2.5g; Carbs: 87.8g; Protein: 5.4g;