Churro ice cream cups

3
Points®
Total Time
20 min
Prep
5 min
Cook
10 min
Serves
2
Difficulty
Easy
These adorable ice cream sundaes have all the churro vibes with two types of cinnamon-sugar-flavored ingredients. Customize these ice cream cups with your favorite variety of light ice cream or for a ZeroPoint filling, search for "Two-Ingredient Banana Nice Cream" in the WW app.

Ingredients

Cooking spray

4 spray(s)

Guerrero Zero Net Carbs Original Tortillas

2 tortilla(s)

Cinnamon Toast Crunch Cinnadust Seasoning Blend

½ tsp

Halo Top Chocolate light ice cream

½ cup(s)

Aerosol whipped cream

1 Tbsp

General Mills Cinnamon toast crunch cereal

1 Tbsp, lightly crushed

Raspberries

8 item(s)

Instructions

  1. Preheat the oven to 375°F.
  2. Lay the tortillas on a flat surface and lightly coat both sides with cooking spray. Sprinkle the tortilla tops with the seasoning blend.
  3. Turn a 12-cup muffin pan upside down. Drape each tortilla, seasoned-size up, over the raised bottom of a muffin cup. Gently push down edges of tortilla to form an upside-down cup shape. Bake until lightly browned and crisp, about 10 minutes. Remove cups from the pan and let cool.
  4. Divide the ice cream between the tortilla cups and top each with half the whipped cream. Garnish each with half the cereal and berries. Unfilled cups can be stored in airtight containers at room temperature for up to 3 days.
  5. Serving size: 1 filled-churro cup