Enjoy the ultimate ice cream sundae in a cinnamon sugar baked tortilla bowl! These dessert bowls are also great for serving rice pudding, yogurt, or fresh fruits.
Note: This recipe post was sponsored by Ole Mexican Foods. Thank you for supporting our brand partners. As always, all opinions stated here are entirely my own.
I’ve partnered with Ole Mexican Food to celebrate the upcoming Dia de los Muertos!In previous years, I made these tasty chorizo potato tacos and these delectable pineapple cheesecake chimichangas.
Let’s continue with the sweet recipes This baked tortilla bowl is the perfect vehicle for all sorts of desserts! Cinnamon sugar tortilla bowls are the perfect edible vehicle for holding ice cream sundaes. The crunchy baked tortillas adds much needed texture and bite to ice cream.
In honor of my late father, I’m sharing these baked tortilla bowls for Dia de Los Muertos. My dad had the biggest sweet tooth in the family. He is mainly responsible for my fondness of desserts…especially ice cream!
Tortilla Dessert Bowls
To make these edible bowls, you will need:
- La Banderita Flour Tortillas (large size, preferably 8-inch)
- Unsalted Butter
- Cinnamon Sugar Mixture
Remove from oven and let tortilla bowls cool on a wire rack. In a few minutes, the bowls will cool and become super crunchy and crispy! Now the baked tortilla bowls are ready to be filled with your favorite ice cream scoops!
How to Make Tortilla Bowl ice cream sundae
Start with a fresh baked cinnamon sugar baked tortilla bowl. Fill with 3-5 scoops of ice cream. Choose one ice cream flavor or mix and match your favorites!
Drizzle hot fudge over ice cream scoops. Top with a dollop of sweetened whipped cream. Finish the sundae with chopped pecans and cherry!
In honor of my dad, I combined our favorite flavors together: cookies & cream, vanilla, and coffee ice cream.
Layout a selection of ice cream flavors and toppings so you and your family can each customize your own ice cream sundae!
Cinnamon Sugar Baked Tortilla Bowl
Ingredients
- ¼ cup granulated sugar
- 1 ½ teaspoon ground cinnamon
- 6 La Banderita large flour tortillas, (8-inch)
- 3 Tablespoons unsalted butter, , melted
Instructions
- Preheat oven to 350°F.
- In a small bowl, whisk together sugar and cinnamon. Set aside.
- Brush 6-inch round cake pans with melted butter. Set aside.
- Place tortillas in a microwave safe plate. Cover with damp paper towel and heat for 20 seconds to make tortilla pliable and flexible.
- Generously brush both sides of tortilla with butter. Liberally sprinkle cinnamon sugar all over (heaping 1 teaspoon mixture each side).
- Place tortilla in buttered cake pan. Pleat or fold the tortilla to find inside the pan. To prevent tortilla from puffing up during baking, place a butter ramekin or other oven safe container in the center of cake pan.
- Bake for 15 minutes. Use tongs to remove ramekin center. Unmold tortilla bowl from cake pan. Flip tortilla upside down and bake for another 8-10 minutes. Remove from the oven. Place tortilla bowls on wire rack to cool and crisp up.
Notes
- Bake the tortilla bowls in batches if you have a limited number of 6-inch cake pans.
- Alternatively, you may use smaller tortillas to bake the bowl in large muffin tins. Reduce cooking time if using smaller tortillas.
- Baked tortillas can be made ahead of time. Store at room temperature for up to three days before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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