This is barely a recipe. Honestly, I’m surprised I’m posting it, but the thing is, it’s kind of amazing. Here you have this ice cream sundae with this amazing caramel sauce and crunchy chips, and then you’re like, “whoa, what’s that?” Yeah, that’s right, your sundae is spicy. It’s never too overwhelming, because you have the cool of the ice cream and the sweet of the sauce, so it all works together. It’s good, I promise. You can find dulce de leche in most grocery stores now, look for it in the Latin aisle. Otherwise, it’s very easy to make your own, with the plus side being you can control how thick it will get by adjusting the cooking time.
- 2 to 3 Flour Tortillas
- 2 Tbsp Sugar
- 1 tsp Cinnamon
- ½ tsp Chipotle or Chili Powder
- ½ tsp Salt
- Dulce de Leche*
- Ice Cream
- Preheat oven to 375⁰. Cut tortillas into sixths. Place on a cookie sheet and sprinkle with sugar, cinnamon, chili powder, and salt. Bake for 8 minutes, and allow to cool on pan.
- Place 2 to 3 scoops of ice cream into serving bowls. Arrange tortilla chips around ice cream, about 3 to 4 per sundae. Top with dulce de leche and enjoy!