Caitlin Bensel
Hands-On Time
10 Mins
Total Time
30 Mins
12 servings (serving size: 1 bowl)

Ice cream cones meet tortillas in these cinnamon-sugar coated dessert bowls. Corn adds a nutty element to give a salty-sweet bonus to any dessert. The bowls are good for more than just ice cream—you could fill them with fresh fruit and whipped cream or chocolate pudding. Or, to go truly over the top, a sundae of cinnamon ice cream and a drizzle of caramel would taste divine. Bonus tip: If your tortillas are cold from the fridge, warm them up briefly in the microwave. This will make the tortillas more pliable and easy to drape over the muffin cups.

How to Make It

Step 1

Preheat oven to 350°F. Stir together sugar, cinnamon, and salt. Brush tortillas on both sides with melted butter, and sprinkle one side evenly with sugar mixture. Turn a 12-cup muffin pan upside down onto a baking sheet so cups are facing down. Place 1 tortilla over each cup, sugar side up, and press lightly to drape over cup mold. Bake in preheated oven until lightly browned and tortillas hold their shape, 20 to 25 minutes. Cool completely, about 20 minutes, and serve with ice cream and berries.

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