Doubling as both a cone and a bowl (and spoon, even!) in this summer treat, the tortilla in this ice cream recipe makes this recipe simple, sweet, and grain free. Get the recipe here.
As the temperature rises, we find ourselves dozing off in the heat of the afternoon, dreaming of the summer days when we ran through the sprinklers in the backyard, listening for the ice cream truck, and a sweet reprise from the Texas sun. And although those days of yore are no more, our love of ice cream remains. So, we had a eureka moment: Tortilla Ice Cream Bowls! Doubling as both a cone and a bowl (and spoon, even!) in this summer treat, the tortilla in this ice cream recipe makes this recipe simple, sweet, and grain free.
Perfect for serving pool-side, as a movie snack, or out on the patio at night, watching the fireflies. Garnish and decorate with toppings that fill your heart with gluten free glee—you’ll be sure to have all your guests screaming for more ice cream!
Ingredients
Ice Cream Bowls
3 Siete Cassava Tortillas
Coconut Ice Cream
¼ c coconut sugar
1 tbsp Cinnamon
Butter or butter alternative
Mint
Optional Toppings
Cacao shavings
Raspberries
Pomegranate
Blueberries
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Ingredients
Ice Cream Bowls
3 Siete Cassava Tortillas
Coconut Ice Cream
¼ c coconut sugar
1 tbsp Cinnamon
Butter or butter alternative
Mint
Optional Toppings
Cacao shavings
Raspberries
Pomegranate
Blueberries
Directions
Heat tortillas on griddle, medium-high heat for 10-15 seconds per side
Allow tortillas to cool down slightly, then butter your tortilla on both sides
In a separate mixing bowl, mix together cinnamon and coconut sugar
Season buttered tortillas using cinnamon and sugar mixture, evenly on both sides
While tortillas are warm, place them in oven-safe bowl, folding and molding them on the sides, into the shape of a bowl
Bake at 350ºF for 20 minutes
Remove baked and hardened tortillas from the oven and bowls
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