Mexican Not-Fried Ice Cream

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.

  • Serves 4
  • 20 mins prep
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    20 mins total
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  • 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.