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Prepare the base by arranging waffle cone pieces or cinnamon-sugar tortilla chips in a circle on a serving plate. Chill in the freezer for 10 minutes to maintain crispness.
Scoop 2-3 portions of ice cream and place them in the center of the nacho base. Let them soften for 1-2 minutes for a creamy texture.
Cut fruits like strawberries, kiwi, and mango into small pieces. Evenly distribute them over the ice cream scoops and chips for a colorful presentation.
Drizzle honey or maple syrup lightly over the top. Sprinkle crushed nuts or coconut flakes for added texture.
Garnish with fresh mint leaves for an extra pop of color and serve immediately before the ice cream melts.