Ice Cream Nachos

Indulge in the ultimate dessert experience with ice cream nachos. Discover how to make this sweet treat and customize it for any occasion.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

6 small flour tortillas
2 tablespoons melted butter
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
4 cups vanilla ice cream (or your favorite flavor)
½ cup chocolate syrup
½ cup caramel syrup
¼ cup chopped nuts (optional)
to taste Sprinkles, shredded coconut, or mini marshmallows for garnish

Equipment

Baking sheet
Parchment paper
Pastry brush
Serving platter
Ice cream scoop

Method

Preheat your oven to 375°F (190°C).
Cut the tortillas into triangles.
Brush each piece lightly with melted butter.
Sprinkle a mix of cinnamon and sugar evenly over the tortillas.
Arrange the tortilla triangles on a baking sheet lined with parchment paper.
Bake for 8–10 minutes until golden brown and crispy.
Once the chips cool slightly, arrange them on a large serving platter.
Add generous scoops of ice cream on top.
Drizzle chocolate and caramel syrups generously over the ice cream.
Finish off with sprinkles, nuts, or other toppings.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 300mgFiber: 2gSugar: 30gVitamin A: 200IUVitamin C: 1mgCalcium: 150mgIron: 1mg

Notes

You can swap flour tortillas for corn tortillas for a gluten-free option. Consider using dairy-free ice cream for a vegan version. For a twist, try fruit compote instead of caramel sauce. If you have leftover chips, store them in an airtight container at room temperature for up to two days. Avoid refrigerating them to keep them crispy. Reheat any leftover chips briefly to restore crunch before serving again.