Cinnamon Cups with Ice Cream & Raspberries

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Ingredients

  • 6 Mission Soft & Fluffy Wraps
  • 1 tbsp butter, melted
  • 1 tsp cinnamon
  • 2 tsp sugar
  • 500g tub of your favourite ice cream
  • 1 punnet raspberries
  • 60ml maple syrup 

Instructions

 

1. Heat Soft & Fluffy Wraps in a microwave oven for 20 seconds then cut a small incision from the centre of the tortilla to the outer edge to enable you to form a neat circle when pressing into the moulds. Press wraps into 6 x 1 cup capacity greased muffin pans or ramekins and brush the inside of each bread with melted butter and sprinkle with combined cinnamon and sugar.

2. Bake in a preheated oven of 180C for 5-7 minutes or until light golden in colour and crisp. Remove from oven and set aside to cool.

3. To serve; place 2 scoops of ice-cream in each cinnamon cup, top with raspberries and drizzle with maple syrup. Serve immediately.

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Cinnamon Cups with Ice Cream & Raspberries Preparation Time: 2 Total time: 2 Serves 6 Ingredients: 6 Mission Soft & Fluffy Wraps 1 tbsp butter, melted 1 tsp cinnamon 2 tsp sugar 500g tub of your favourite ice cream 1 punnet raspberries 60ml maple syrup  Instructions:

 

1. Heat Soft & Fluffy Wraps in a microwave oven for 20 seconds then cut a small incision from the centre of the tortilla to the outer edge to enable you to form a neat circle when pressing into the moulds. Press wraps into 6 x 1 cup capacity greased muffin pans or ramekins and brush the inside of each bread with melted butter and sprinkle with combined cinnamon and sugar.

2. Bake in a preheated oven of 180C for 5-7 minutes or until light golden in colour and crisp. Remove from oven and set aside to cool.

3. To serve; place 2 scoops of ice-cream in each cinnamon cup, top with raspberries and drizzle with maple syrup. Serve immediately.
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