gluten free ice cream bowl

Udi’s is having a hackathon challenge. We had a few stipulations to the challenge as follows: Udi’s products will be paired a quirky collection of ingredients that allow for multiple flavor profiles – sweet and savory. Ingredients will be unexpected, challenging, and require inspiration and creativity. Udi’s Product (choose one):

  • Ancient Grain Crisps
  • Millet-Chia Bread
  • Tortillas

Ingredients (choose three):

  • Jalapeno
  • Parmesan cheese
  • Chocolate Chips
  • Nut Butter
  • Coconut flakes
  • Pineapple

Protein (optional – choose one):

  • Turkey
  • Beef
  • Pork
  • Chicken
  • Tofu
  • Seafood

Homemade Ice Cream BowlI used the Udi’s Gluten Free Tortillas, chocolate chips, nut butter and coconut flakes to create my Ice Cream Sundae bowl.


First I microwaved the tortillas to get them soft for 10 seconds. Then I placed them over the bottom of a square muffin tin utilizing wooden skewers to hold the edges down. Bake at 250 for 5 -10 minutes checking occasionally until golden.


Do not worry if the bottom part cracks a little because that will be covered up when you dip it in the melted chocolate chips. To melt the chocolate chips, just pour in a microwave bowl and zap for 1 minute on high. Stir the chips until the melt completely and dip the cooled tortilla bowl on the bottom and along the edges.


Then roll the edges in chopped honey roasted peanuts. Now just add ice cream, top with coconut flakes and melted chocolate hazel spread as and you have yourself an Ice Cream Bowl sundae!