Ice Cream Sundaes in Cinnamon Sugar Tortilla Bowl
Tortillas are so versatile! Alexa uses Mi Rancho Organic Flour Tortillas to make homemade, flaky bowls that she then brushes with butter and coats in cinnamon sugar reminiscent of a churro. These edible bowls are perfect to hold an ice cream sundae with your favorite toppings. Our favorite combination is the Carmel Coconut Churro sundae (featured here).
- Organic Flour Tortillas (small)
- Canola Oil
- Melted Butter
- Cinnamon and Sugar (1:4 ratio)
- Caramel Sauce
- Toasted Coconut
Prick tortilla with fork to create small holes to allow air to come through.
Lightly brush tortilla with canola oil. Form into tortilla bowl form. If you don’t have one, you can invert a muffin tin and press in between the cups to form a bowl. Bake until golden brown, about 10 minutes.
While warm, brush with melted butter and coat the tortilla bowl generously with cinnamon sugar (inside and outside of the bowl). Allow to cool completely.
Fill bowl with vanilla bean ice cream and top it with hot caramel sauce, cinnamon and toasted coconut.
*Try all of your favorite sundaes in Mi Rancho Ice Cream Bowls!