Cinnamon Ice Cream With Tortilla Wedges
Cinnamon flavor in every bite!
20 min.prep time
1 pint (2 cups) vanilla ice cream, softened
2 (6- to 7-inch) flour tortillas
1/4 cup chocolate fudge ice cream topping
Combine softened ice cream with 1/4 cup Cinnamon Sugar Butter Spread; mix well. Cover; freeze 2 hours or overnight or until firm.
Heat oven to 400°F. Place tortillas onto ungreased baking sheet; evenly brush both sides of each tortilla with melted Cinnamon Sugar Butter Spread. Cut each tortilla into 6 wedges. Bake 6-8 minutes or until lightly browned and crisp. Place onto wire cooling rack; cool completely.
Just before serving, combine fudge topping and 2 teaspoons Cinnamon Sugar Butter Spread in small microwave-safe bowl. Microwave on Medium (50% power) 20-30 seconds or until melted; stir.
To serve, scoop 1/2 cup ice cream mixture into each individual serving bowl; drizzle with topping. Place 3 tortilla wedges into each scoop. Serve immediately.
Nutrition Facts (1 serving)
Dietary Fiber: 3g
Recipe #15000©2011Land O'Lakes, Inc.