Dairy-Free Mexican Un-Fried Ice Cream

I have had my eye on the Food Should Taste Good chips at the grocery store for some time now, but today I finally brought a bag home. Chocolate Tortilla Chips were the lucky ones, but with my first taste, I knew that I, and soon you, would be the true “lucky ones.”

See, these chips taste like an Oreo and a tortilla chip made a beautiful, sophisticated, non-genetically modified, gluten-free baby. After munching on my first one, I knew what I had to do—Mexican Un-Fried Ice Cream. It had to be done without frying, without the trans fats, dairy or intense labor. It had to be possible. And oh, it was.

So joyously, I report, you don’t have to wait long, or work hard to have this dessert asap. Just three ingredients and about 15 minutes time will have you enjoying the tastiest vegan combo this side of the border. Go ahead and dance. I did.

Makes: approx. 15 bite-sized treats | Preparation Time: 15 mins

Food Processor (optional)
Small ice cream scoop, small spoon or melon baller

3 cups of Food Should Taste Good’s Chocolate Tortilla Chips
Store-bought (I used Luna & Larry’s Coconut Bliss) vegan coconut-based vanilla ice cream or homemade Raw, Dairy-Free Vanilla Ice Cream
2-3 organic strawberries

Let’s Get Started:
Place 3 cups of chips in the food processor and pulse until broken into tiny pieces—this yields a little over 1 cup of pieces. No food processor? Use a knife to chop, or place chips in a bag and crush with your hands.

Chop strawberries into very small pieces.

Put chip pieces in a bowl and lay out your ice cream and melon baller. Create a half scoop of ice cream and drop it round side down into the bowl of chips.

Place a few strawberry pieces on top of your ice cream and top with another half scoop of ice cream. Use your fingers to close any gaps.

Top ice cream ball with chips and roll gently with hands and keep topping with chips until fully coated.

Place in freezer for 5-10 minutes to re-harden.


1. Leave out the strawberry.
2. Place a piece of banana inside.
3. Drizzle ice cream with raw, wild-harvested honey, raw agave or a mix of agave and balsamic vinegar. Yum!
4. Add shredded coconut to the tortilla chips before coating ice cream.
5. Place a toasted pecan seasoned with cinnamon and cayenne in the center.

Read the comments or add yours.

Comment Rules

  1. Mandy

    Chocolate tortilla chips? You have got to be kidding! I can’t wait to get my hands on them and make this with Purely Decadent vanilla bean ice cream. Thank you for posting this!

  2. This looks so tasty! Wow! I had no idea there were such a thing as chocolate tortilla chips!!

  3. Beth McVay

    Heck yeah! Coconut Bliss is Wundy-ful! I’m doing this tomorrow. Nice J.O.B.

  4. wendi

    I’ve really been thinking that I wanted fried icecream. YUM!!!!!!!!!!

  5. cassia

    Hi, great recipe. I can’t eat corn or wheat chips/tortilla’s can you recommend an alternative ? Super site. Thanks for all your hard work. x

    • Heather Crosby

      Thanks for your feedback Cassia. I would find some brown rice crackers, or almond crackers, plain flavor, crush them in the food processor and then roll them with some sucanat (to taste) and 1-2 tbsp cocoa or cacao powder. Let us know if that works for YU—I’m sure someone else is in the same boat.

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