Chocolate Tortilla Ice Cream Enchiladas |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Looks great! Tweaked a recipe I found on to make this. Ingredients:
1/2 cup flour |
1/2 cup sugar |
3 tablespoons unsweetened cocoa (get high quality cocoa like ghiradelli) |
1/4 cup milk |
2 eggs |
1/4 cup coconut oil, melted |
1 teaspoon vanilla |
1 dash salt |
18 scoops vanilla ice cream, vanilla bean |
6 tablespoons cinnamon, ground |
caramel sauce (optional) |
chocolate syrup (optional) |
Directions:
1. For the tortilla: Combine ingredients until smooth.
2. Cover and store in refrigerator for 2 hours.
3. Ice cream: Combine ice cream and cinnamon well.
4. Put back in freezer to prevent having soft serve ice cream.
5. Cooking: Heat a nonstick skillet over medium heat.
6. Pour 1/4 cup tortilla mixture in center of pan and tilt to spread batter into a circle.
7. Let cook for 2 minutes then flip to cook other side for another 1-2 minutes.(Be careful not to burn or else the tortilla will be too stiff for folding.).
8. Let cool to prevent ice cream from melting during assembly.
9. Assembly: Place tortilla on plate and top with 3 scoops of the ice cream mixture.
10. Fold tortilla like an enchilada.
11. Drizzle carmel, chocolate or both syrups over folded tortilla and serve.
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