Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  10 minutes

Mexican | Vegetarian | Dessert

Ingredients

• 4 small Flour Tortillas
• 50g Butter
• 20g Granulated Sugar
• 4 scoops Winter Mix Ice Cream
• 4 scoops of Toffee Mint Ice Cream
• 4 scoops of Toasted Marshmallow Ice Cream
• 100g Dark Chocolate
• 6 Christmas Candy Canes, crushed  

Method

1. Preheat the oven to 185°C/gas mark 4.
2. Make four tinfoil pillows, put them on a baking tray and drape the tortillas over them. Gently heat the butter and sugar in a small saucepan until the sugar has dissolved.
3. With a pastry brush, coat the tortillas with the butter, then bake them in the oven for 10 minutes until golden. Allow them to cool and harden.
4. Next, break up the chocolate, put it into a heatproof bowl, then put the bowl over a pan of simmering water to melt the chocolate – don’t let the base of the bowl touch the water.
5. Dip the sides of the hardened tortillas in the melted chocolate.
6. Sprinkle over the crushed candy canes and put the tortillas back over the pillows to set.
7. Put a scoop of each ice cream in each tortilla and serve.