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Chocolate Tortilla Ice Cream Enchiladas

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“Looks great! Tweaked a recipe I found on to make this.”
2hrs 30mins
6 enchiladas

Ingredients Nutrition

  • Chocolate Tortilla
  • 12 cup flour
  • 12 cup sugar
  • 3 tablespoons unsweetened cocoa (get high quality cocoa like Ghiradelli)
  • 14 cup milk
  • 2 eggs
  • 14 cup coconut oil, melted
  • 1 teaspoon vanilla
  • 1 dash salt
  • Ice Cream
  • 18 scoops vanilla ice cream, vanilla BEAN
  • 6 tablespoons cinnamon, ground
  • Topping
  • caramel sauce (optional)
  • chocolate syrup (optional)


  1. For the tortilla: Combine ingredients until smooth.
  2. Cover and store in refrigerator for 2 hours.
  3. Ice cream: Combine ice cream and cinnamon well.
  4. Put back in freezer to prevent having soft serve ice cream.
  5. Cooking: Heat a nonstick skillet over medium heat.
  6. Pour 1/4 cup tortilla mixture in center of pan and tilt to spread batter into a circle.
  7. Let cook for 2 minutes then flip to cook other side for another 1-2 minutes.(Be careful not to burn or else the tortilla will be too stiff for folding.).
  8. Let cool to prevent ice cream from melting during assembly.
  9. Assembly: Place tortilla on plate and top with 3 scoops of the ice cream mixture.
  10. Fold tortilla like an enchilada.
  11. Drizzle carmel, chocolate or both syrups over folded tortilla and serve.

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