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South Seas Ice Cream With Sweet-Heat Salsa and Cinnamon Crisps

Prep time 30 mins
Freeze time 8 hrs
Chill time 2 hrs
Bake time 10 mins
Yield Makes 8 servings
This sweet treat features coconut ice cream, which is topped with a fruity salsa with sweet chili sauce and cinnamon crisps.


  • 1/2 gallon vanilla ice cream, slightly softened
  • 1 (15-ounce) can cream of coconut
  • 3/4 cup sweetened flaked coconut, lightly toasted
  • 3/4 cup chopped macadamia nuts
  • 1 small lime
  • 1 1/2 cups chopped fresh mango
  • 1 1/2 cups chopped fresh pineapple
  • 1 kiwifruit, peeled and diced
  • 1/2 cup peeled, seeded, and chopped cucumber
  • 2 tablespoons Asian sweet chili sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons mint leaves, chopped
  • 1/4 cup DOMINO Granulated Sugar
  • 2 teaspoons ground cinnamon
  • 4 (8-inch) MISSION Soft Taco Size Flour Tortillas
  • 4 tablespoons butter, melted
  • REYNOLDS WRAP Heavy Duty Aluminum Foil

How to Make It

  1. Stir together first 4 ingredients in a large bowl; freeze 8 hours or until firm.

  2. Grate lime rind in a large bowl; squeeze juice from lime and combine with grated rind. Stir in chopped mango and next 6 ingredients. Cover salsa, and chill 2 hours.

  3. Combine sugar and cinnamon in a small bowl.

  4. Brush 1 side of tortillas with melted butter; cut each into 8 wedges or decorative shapes using a cookie cutter. Arrange in a single layer on an aluminum foil-lined baking sheet, and sprinkle evenly with sugar mixture.

  5. Bake at 400° for 7 to 10 minutes or until lightly browned. Cool.

  6. Spoon ice-cream mixture into 8 bowls; top evenly with salsa mixture, and serve with cinnamon crisps. Serve immediately.

  7. Note: For testing purposes only, we used Yeo's Chili Sauce Sweet.