Crispy Cinnamon Sugar Ice Cream Nachos
These dessert nachos turn a stack of flour tortillas into crisp cinnamon sugar chips in under 20 minutes.
Pile them high with scoops of vanilla ice cream, a drizzle of warm chocolate sauce, and a handful of salty peanuts. It is the kind of dessert everyone leans in for.
What Makes These Ice Cream Nachos So Good
The real magic is the contrast. The chips come out of the oven crackling with cinnamon sugar, and the second you drop cold ice cream on top you get that hot-cold bite that makes every spoonful exciting.
Beyond that, it is a dessert you can throw together with whatever is in the fridge. No two batches look the same, and that is most of the fun.
Ingredients
- 4 (8-inch) flour tortillas: use the soft, pliable kind; whole wheat works too if you like a nuttier chip
- 3 tbsp unsalted butter, melted: salted butter is fine, just skip the extra salt later
- 3 tbsp granulated sugar: brown sugar gets a little sticky but adds a molasses note if you swap it in
- 1 tsp ground cinnamon: adjust to your taste; you can go heavier if you love cinnamon
- 1 pint vanilla ice cream: any flavor you like, but vanilla holds its own against the warm sauces
- ⅓ cup chocolate sauce or hot fudge: use a good thick one that stays glossy when warm
- 3 tbsp caramel sauce: salted caramel is great here
- ½ cup whipped cream or whipped topping: from a can is fast, but freshly whipped adds a softer texture
- ¼ cup roasted salted peanuts: roughly chopped, for crunch
- Maraschino cherries (optional): a couple on top for that sundae look
Variations and Substitutions
- Chips shortcut: swap in cinnamon sugar pita chips or broken waffle cone pieces and skip the baking step.
- Ice cream flavor: a rich chocolate or strawberry ice cream changes the whole vibe without changing any other ingredient.
- Nut-free crunch: toasted coconut flakes or crushed pretzels bring the same salty contrast with no nuts.
- Dairy-free: use a coconut-based ice cream, vegan butter for the chips, and a dairy-free chocolate sauce.
For a similar warm-and-cold dessert, our Fried Ice Cream is another crowd-pleaser.
How To Make Ice Cream Nachos
Step 1: Bake the Chips
Preheat the oven to 400°F (200°C). Brush both sides of all 4 tortillas with the 3 tbsp melted butter, then stack them and cut into 8 wedges with a pizza cutter. Toss the wedges in a large bowl with the 3 tbsp sugar and 1 tsp cinnamon until each piece feels coated.
Spread the wedges in a single layer on a large baking sheet. Bake for 8 to 10 minutes, flipping halfway with tongs, until the sugar glistens and the edges turn deep golden. The chips will puff slightly and smell like cinnamon toast right before you pull them.
Step 2: Warm the Sauces
Put the ⅓ cup chocolate sauce and 3 tbsp caramel sauce into two separate small microwave-safe bowls. Heat them in 15-second bursts, stirring after each, until they are just pourable but not bubbling. On the stovetop, warm them over low heat in small saucepans, stirring constantly.
You want the sauces to drip slowly off a spoon. If they get too thin, let them cool a minute so they do not melt the ice cream the moment they hit the plate.
Step 3: Assemble the Nachos
Pile the warm chips in the center of a large plate or shallow platter. Scoop the pint of vanilla ice cream right on top, letting the scoops tumble over the chips. Drizzle the warm chocolate and caramel sauces over everything, then add generous dollops of the ½ cup whipped cream, scatter the ¼ cup peanuts, and toss on a few cherries if you are using them.
Serve right away while the chips are still warm and the ice cream holds its shape. Guests can dive in with spoons or just grab loaded chips with their fingers.
Quick Tips for the Best Nachos
- Keep an eye on the chips at the 6-minute mark because oven temperatures can run hot. The sugar can go from golden to burnt fast.
- Warm your serving plate for 30 seconds in the still-warm oven so the cold ice cream does not hit a stone-cold surface and freeze back up.
- Pull the ice cream from the freezer 5 minutes before you start so it softens enough to scoop easily without mashing the chips.
- A pizza cutter makes slicing the stacked tortillas fast and gives you even triangles.
Bake times for the chips will vary slightly with the thickness of your tortillas.
| Tortilla Type | Thickness | Bake Time |
|---|---|---|
| Standard flour | about 1/16 inch | 8-10 mins |
| Thin flour | thinner | 6-8 mins |
| Whole wheat | denser | 10-12 mins |
Storing Leftovers
- Refrigerate: The chips will soften once they sit with ice cream, so it is best to store any leftover chips separately in an airtight container for up to 2 days. Re-crisp them in a 350°F oven for 3 minutes before using.
Frequently Asked Questions
Can I use corn tortillas instead?
Yes, but they bake into a much crunchier, thinner chip that snaps under heavy toppings. Flour tortillas give you a sturdier, more pliable base.
What if I do not have chocolate sauce?
Melt ⅓ cup chocolate chips with 2 tbsp heavy cream in the microwave in 20-second bursts, stirring until smooth. It will be a bit thicker than bottled sauce.
Can I make the chips ahead of time?
You can bake them up to a day ahead and store them in an airtight container at room temperature. Give them 2 to 3 minutes in a 350°F oven to bring back the crispness before plating.
How do I keep the ice cream from melting too fast?
Chill your serving plate and work quickly. Warming the sauces just enough to be pourable, not hot, also helps the ice cream hold its shape longer.
Ice Cream Nachos Recipe
Ingredients
Method
- Preheat oven to 400°F (200°C). Brush both sides of tortillas with melted butter, stack and cut into 8 wedges, then toss with sugar and cinnamon. Bake 8 to 10 minutes, flipping halfway, until golden and crisp.
- Warm chocolate sauce and caramel sauce in separate bowls in the microwave in 15-second bursts until pourable, or gently heat on the stovetop.
- Pile warm chips on a large plate, scoop ice cream on top, drizzle with warm sauces, add whipped cream, peanuts, and cherries. Serve immediately.
