Crispy cinnamon sugar-covered tortilla chips topped with creamy coffee ice cream and a drizzle of chocolate sauce
Author: Minimalist Baker
Serves: 4
Ingredients:
3-4 whole grain, white OR gluten free brown rice tortillas*
2-3 tsp cinnamon sugar
2-3 scoops coconut coffee ice cream (or other ice cream)
2-3 Tbsp light chocolate syrup or vegan hot fudge
whipped coconut cream and/or strawberries for topping
See more at Minimalist Baker
