Serves4 to 8
- Active time:10 min
- Start to finish:2 hr
December 2005
This treat requires very little work and is a great make-ahead dessert.
-
1/2
cup
chilled heavy cream
-
1/4
cup
dulce de leche
-
1
ripe medium banana
-
1/2
teaspoon
fresh lime juice
-
4
7-inch flour tortillas (not low-fat)
-
1
tablespoon
unsalted butter, melted
-
Accompaniment:
chocolate sauce
-
Put oven rack in middle position and preheat oven to 350ºF.
-
Beat cream with an electric mixer until it just holds stiff peaks. Reduce speed to low and beat in dulce de leche, banana, and lime juice until combined. Freeze until firm but not frozen hard, at least 45 minutes.
-
Brush tortillas with butter on both sides. Spread out on a baking sheet and toast, turning over once, until golden, 12 to 16 minutes. Cool tortillas completely, about 20 minutes.
-
Divide cream mixture between 2 tortillas and top with remaining 2 tortillas. Freeze on baking sheet, loosely covered with foil, until frozen, about 1 hour.
