Chocolate Tortilla Ice Cream Enchiladas - cooking recipe

Ingredients

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)

Preparation

For the tortilla: Combine ingredients until smooth.
Cover and store in refrigerator for 2 hours.
Ice cream: Combine ice cream and cinnamon well.
Put back in freezer to prevent having soft serve ice cream.
Cooking: Heat a nonstick skillet over medium heat.
Pour 1/4 cup tortilla mixture in center of pan and tilt to spread batter into a circle.
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.).
Let cool to prevent ice cream from melting during assembly.
Assembly: Place tortilla on plate and top with 3 scoops of the ice cream mixture.
Fold tortilla like an enchilada.
Drizzle carmel, chocolate or both syrups over folded tortilla and serve.