So you remember how I made coconut coffee ice cream a while back? Well I had just a few scoops leftover, but I knew I wanted to do something awesome with them. Then a recent Food Network show I’d seen a while back flashed across my mind and I thought “Dessert Nachos!” My plan was set. Now I just needed to gather my materials and execute – hard.
I made my tortilla strips looks like Battlestar Galactica! Kinda… Clearly I was having fun. Important tip though: I tried TWO kinds of tortilla chips – one whole grain and one gluten free. It turned out the gluten-free ones worked better! But if you really want to throw caution to the wind, white tortillas would be best because they’re so fluffy and buttery. But I did like how the gluten-free tortillas got crispy and shiny and became the perfect vehicle for scooping up coffee coconut ice cream. Oooooh mama. These nachos are so decadent and delicious. Reminds me of sitting down at a Mexican restaurant and devouring fried ice cream. Crispy, cinnamon sugar-coated tortilla chips make a bed for hefty scoops of coffee ice cream and a stream of chocolate syrup. Wait a minute or two until the ice cream gets all melty and then start digging in, using the chips to scoop up bites of ice cream and chocolate sauce. And don’t forget a strawberry (or cherry) on top – desserts need dressing up too, you know? This would make the perfect dessert to share with your sweetheart or a group of friends. Just add more chips and ice cream to compensate for more mouths.
