No-Churn Chocolate Gelato and Cinnamon Tortilla Chips
Beat the summer heat with this No-Churn Chocolate Gelato with Cinnamon Tortilla Chips by Edgar Castrejon from EdgarRaw. Super creamy chocolate gelato with crunchy tortilla chips, this combo will surely make your taste buds go wild, craving for more!
Cinnamon Tortilla Chips
- A packet of Mi Rancho Organic Flour Tortillas (small)
- 2 tbsp of avocado oil
- 1 tbsp of cinnamon
- 1 tbsp of coconut sugar
- A pinch of salt
Chocolate Gelato (Nice-Cream)
- 4 ripe bananas
- 1.5 tbsp of cacao powder
- A pinch of cinnamon
The night before making this recipe, cut the bananas into bite-size pieces and put them in a closed container or a ziplock to freeze for next day use.
Pre-heat oven at 350°F.
Then take out a packet of Mi Rancho Organic Flour Tortillas and cut into triangles (like a pizza).
Add all cinnamon tortilla chips ingredients into a large bowl and mix well. On a baking sheet, add parchment paper and layer the triangle-cut tortillas and make sure they are not touching. Bake for 20 minutes.
While the chips are baking, add all gelato ingredients into a high-speed blender or a food processor. Process until smooth. Then pour mixture into a closed container and put it in the freezer until your chips are ready.
Take chips out of the oven and set aside to cool down. Whenever you are ready, you may serve the gelato with your chips and eat them like chips and guacamole.