| |

Eat Interesting with Mission: No-Fry Mexican Ice Cream in Tortilla Bowls Recipe

ByEmilie Hours Hours

This post may contain affiliate links. Please read my Disclosure and Privacy Policy.

Jump to Recipe

Mission has challenged 10 bloggers nationwide to put a unique twist on a recipe that incorporates Mission  products and they are offering prizes to you just for voting.  I am thrilled to be participating in this challenge!

It should come as no surprise that I chose to create a dessert that utilizes Mission tasty tortillas. I love desserts that have a wow factor when presenting them and these tortilla bowls certainly do the trick! Covered in cinnamon and sugar, these bowls are baked in the oven and are simple to make. I decided to fill my bowls with a wonderful no-fry Mexican ice cream shaped into mini balls. I’m salivating just thinking about this wonderful dessert…sigh.

4.64 from 30 votes
Print

No-Fry Mexican Ice Cream in Tortilla Bowls

Servings 4
Author Emilie

Ingredients

  • Tortilla Bowls:
  • 4 Mission Foods Medium Soft Taco Flour Tortillas
  • 1/8 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons butter melted
  • Ice Cream Balls:
  • 3 cups vanilla ice cream
  • 1 1/4 cup frosted flakes crushed
  • 1/2 cup. coconut toasted
  • 1/3 cup sugar
  • 1 1/2 teaspoons cinnamon
  • hot fudge or other toppings optional
  • whipped cream optional

Instructions

  1. Line cookie sheet with waxed paper or parchment paper. Scoop ice cream using 3 tablespoon ice cream scoop into approximately 12 balls. (You can alternatively create four large ice cream balls if desired.) Freeze for 1 hour or until firm.
  2. To toast coconut, bake coconut in a single layer on a cookie sheet at 350 degrees. Bake, then stir, every 2 minutes until lightly browned. If you start to see any color at all you know you are close. Check it every 30 seconds after that. (Approximately 5 -7 minutes total).
  3. Wrap tortillas in slightly damp paper towel and microwave 30-45 seconds to make them easy to work with. Spray inside of large custard cup or other small oven safe dish with cooking spray. Fold warm tortilla into cups and spray edges with cooking spray to help them brown. Bake at 350 degrees for 10 to 15 minutes or until lightly brown.
  4. Mix cinnamon and sugar together. Brush insides of tortilla bowl with melted butter. Tilt bowl on its side and sprinkle sugar mixture over buttered area.
  5. Crush cereal in a sealed plastic bag. Add coconut, sugar and cinnamon. Shake to mix.
  6. Place coating in shallow dish. Roll firm ice cream balls in mixture.
  7. (If the coating is not sticking, gently shape ice cream balls for a second or two. This will cause the ice cream to melt slightly and coating will stick better.)
  8. Add balls to slightly cooled tortilla bowls. Top with favorite toppings such as hot fudge, strawberry sauce, honey, whipped cream, and fruit. Serve immediately.

The tortilla bowls are relatively quick to make and can be used for many dishes such as taco salads. And because they are baked you aren’t adding any additional fat.

The cinnamon and sugar really makes these bowls a treat in themselves and adds a nice sparkle to the dessert.

The possibilities are endless when it comes to toppings and bowl shapes. If you are short on time, skip the coating and just serve delicious sundaes in these fun tortilla bowls. I do recommend however not preparing the tortilla bowls too far in advance or you may lose some of the shape and overall fabulous taste.

Mexican No Fry Ice Cream Recipe

If you like my recipe, please vote for me on the Mission Fan Page.  (Pretty please, with extra sugar on top.)

Voting open today through 8/5/12. The winning blogger’s recipe will be featured in an advertorial in Better Homes & Gardens Magazine (November issue) and the blogger will receive $500!

Just by voting on Facebook, you will have a chance to win $3,000 worth of cash and other BHG prizes in the  Mission Eat Interesting Sweepstakes! Only one entry per person, per email address. But hurry, this ends on 8/6/12.

One (1) grand prize winner will receive a check for $1,000.

Ten (10) runner-up winners will each receive the following (with an approximate retail value of $201):

  • Better Homes and Gardens New CookBook
  • Better Homes and Gardens 10-Piece Tri-Ply clad 18/10 Stainless steel cookware set
  • A Mission Food Basket (Pack of an assortment of tortillas: Artisan Flaxseed & Blue Corn, Medium Soft Taco Flour Tortillas, Carb Balance Regular Soft taco size Tortillas, Garden Spinach Herb Wraps, Multi grain Medium Soft Taco Flour Tortillas, Three bags of Mission chips: Strips, Triangles, Rounds, Dips: Chunky Salsa, Medium, Salsa Con Queso, Salsa Verde, Medium, Kits: Cesar Wrap, and Sante Fe Mission Branded Cloth Tortilla Warmers.

Pretty sweet, right? And to help you eat interesting with Mission, I have a $50 Visa gift card and a prize basket filled with Mission goodies to give away to one lucky reader right here on Baby Loving Mama!
a Rafflecopter giveaway

Disclosure: I received compensation for participating in this challenge however all thoughts remain 100% my own.

460 Comments

  1. I fry them a little in healthier oil, then put ground turkey, cheese, tomatoes and sour cream. LOVE tacos!

    Reply

  9. Awesome!! Going to try this version tonight. I usually toast with a little oil then fresh cheese, basil and tomatoes.

    Reply

  17. 4 stars
    I usually make quesadillas for our meatless mondays. Your recipe looks great…good luck!

    sheilatf52 at yahoo dot com

    Reply
4.64 from 30 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating