Chocolate Tortilla Ice Cream Enchiladas

• Chocolate Tortilla
• 1/2 cup flour
• 1/2 cup sugar
• 3 tablespoons unsweetened cocoa (get high quality cocoa like Ghiradelli)
• 1/4 cup milk
• 2 eggs
• 1/4 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.

chocolate tortilla, flour, sugar, unsweetened cocoa, milk, eggs, coconut oil, vanilla, salt, cream, vanilla ice cream, cinnamon, topping, caramel sauce, chocolate syrup

Taken from www.food.com/recipe/chocolate-tortilla-ice-cream-enchiladas-362581 (may not work)