Gluten Free Dessert Chips and Salsa Recipe

by Carol Kicinski on October 29, 2015

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Gluten Free Dessert Chips and Salsa Recipe

If you know anything about me, it must be that I could happily live on Mexican food for the rest of my life. I love the bold flavors, the bright colors, and the fact that it is usually naturally gluten free.

I can’t think of a better way to start any Mexican feast than with chips and salsa. Which got me thinking, shouldn’t a great beginning also make a great ending?

This dessert is a playful spin on chips and salsa. Sweet cinnamon sugar chips with coconut ice cream, topped with a fun fruit salsa.

From now on, I am thinking no great Mexican meal will be complete without chips and salsa at the beginning and the end!

Recipe notes: Wholesome! Coconut Palm Sugar works so well in the ice cream recipe and has the added benefit of making it refined sugar free. The agave or corn syrup will keep your ice cream from freezing solid and help keep it scoop-able. You can use any type of fruit you like best for this salsa – this just happens to be my favorite combo for this dessert.


Gluten Free Dessert Chips and Salsa Recipe


Ice Cream

2 (13.5-ounce) cans full fat coconut milk, chilled
2/3 cup Wholesome! coconut palm sugar
2 tablespoons agave or corn syrup
2–3 teaspoons ground cinnamon
Pinch kosher or fine sea salt
1 teaspoon pure vanilla extract


4 corn tortillas
1 egg white
2 teaspoons granulated sugar
1 teaspoon ground cinnamon


1 papaya, peeled, seeded and cut into about ½-inch dice
1 pound strawberries, leaves removed and cut into about ½-inch dice
1 tablespoon chopped fresh mint leaves


Ice Cream

Pour all the ingredients into a blender and whirl it around for about 30 seconds. Pour into an ice cream maker and process for 25–30 minutes or per your machine’s directions.

The ice cream will be on the soft side but can be eaten right away or put into an airtight container in the freezer to “cure” or harden up for a couple hours. Can be made as much as a week or more ahead.


Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Cut the corn tortillas in half and cut each half into 3 triangles.

Beat the egg white in a small bowl until it is foamy. Brush the egg whites onto the chips.

Mix the sugar with the cinnamon and sprinkle evenly on the chips. Place on prepared baking sheet and bake for 20 minutes or until the chips are crispy and the topping has browned. Let cool. Can be made a day ahead and stored in a plastic food storage bag or other airtight container.


Mix the fruit and mint together in a medium mixing bowl. Can be made up to a couple hours ahead. Store in the refrigerator in an airtight container.

To Assemble:

Put ice cream into individual serving bowls. Top with the fruit salsa and garnish with the chips. Serve immediately.


This Gluten Free Dessert Chips and Salsa Recipe Serves 8

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Dessert

{ 4 comments… read them below or add one }

Carol Jenkins October 31, 2015 at 12:14 pm

I like to Receive your gluten free Recipe please


Carol Kicinski November 24, 2015 at 12:47 pm

Hi Carol,
I added you to my Recipe of the news letter. Enjoy!
xo, Carol


Demetria November 12, 2015 at 4:58 pm

This looks absolutely delicious!! I love the idea of corn tortillas with cinnamon and a side scoop of ice cream. Thanks for this recipe.


Carol Kicinski November 16, 2015 at 9:53 am

Hi Demetria, You’re so welcome! Enjoy!
xo, Carol


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