Pour all the ingredients into a blender and whirl it around for about 30 seconds. Pour into an ice cream maker and process for 25–30 minutes or per your machine’s directions.

The ice cream will be on the soft side but can be eaten right away or put into an airtight container in the freezer to “cure” or harden up for a couple hours. Can be made as much as a week or more ahead.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat.

Cut the corn tortillas in half and cut each half into 3 triangles.

Beat the egg white in a small bowl until it is foamy. Brush the egg whites onto the chips.

Mix the sugar with the cinnamon and sprinkle evenly on the chips. Place on prepared baking sheet and bake for 20 minutes or until the chips are crispy and the topping has browned. Let cool. Can be made a day ahead and stored in a plastic food storage bag or other airtight container.

Mix the fruit and mint together in a medium mixing bowl. Can be made up to a couple hours ahead. Store in the refrigerator in an airtight container.

To Assemble:

Put ice cream into individual serving bowls. Top with the fruit salsa and garnish with the chips. Serve immediately