Ice Cream Sundae Bowl




Original recipe by Jen from Makobi Scribe.

  • Udi’s Gluten Free Tortillas
  • chocolate chips
  • nut butter
  • coconut flakes


  1. Microwave the tortillas to get them soft for 10 seconds
  2. Place them over the bottom of a square muffin tin utilizing wooden skewers to hold the edges down
  3. Bake at 250 for 5 -10 minutes checking occasionally until golden.
    • Note: Do not worry if the bottom part cracks a little because that will be covered up when you dip it in the melted chocolate chips.
  4. Melt the chocolate chips:  Pour in a microwave bowl and zap for one minute on high.
  5. Stir the chips until the melt completely and dip the cooled tortilla bowl on the bottom and along the edges.
  6. Roll the edges in chopped honey roasted peanuts.
  7. Add ice cream, top with coconut flakes and melted chocolate hazel spread


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