Voicemails for Isabelle Recipe: Make Dessert Nachos with Zoey Deutch - Netflix Tudum
PHOTO BY DIYAH PERA
Food
Make the Dessert Nachos from New Rom-Com Voicemails for Isabelle
Tudum has the recipe. Whip up the rom-com’s cornerstone sweet treat to munch on as you watch (and re-watch).
By Brookie McIlvaine
June 19, 2026
Everybody has that one food that can transport you to the halcyon days of childhood. But for Jill (Zoey Deutch) in Voicemails for Isabelle, that dish — a sweet take on a Mexican classic — takes on even more meaning because it’s a recipe she honed with her sister and best friend, Isabelle (Ciara Bravo), who dies from cystic fibrosis.
In Voicemails for Isabelle, now streaming on Netflix, Jill copes with Isabelle’s death by continuing to leave her voicemails. When a noncommittal, floppy-haired real estate agent, Wes (Nick Robinson), inherits Isabelle’s phone number on his new work phone, he listens to Jill’s confessionals. Wes flies to San Francisco to tell Jill the bittersweet reason he’s falling for her — but when he keeps putting it off, things get even more complicated.
The morning after their first real date, Jill tells Wes how she dreams of opening a food truck selling dessert tacos in Isabelle’s honor. “When Izzy was super sick,” Jill explains to Wes, “they tried to get her to eat, and she’d throw everything up except her favorite: dessert tacos. That’s my speciality.” The sisters spent their childhood concocting delectable recipes, dusting their kitchen in powdered sugar, and devouring episodes of Top Chef.
Now Jill translates their shared love of treats into a job at the renowned bakery Flâner, run by the full-of-hot-air Chef Bastien (Nick Offerman) and his henchman, Arthur (Lukas Gage). It’s no wonder the store’s employees seem stressed; even the film’s pastry consultant, Daria Andriienko, says the fictional bakery’s output can be daunting. “Having worked as a pastry chef with soufflés being one of my signature desserts, I’m no stranger to high-pressure service and large volumes of orders,” says Andriienko. “The Flâner scenes were on a completely different scale. For the shoot, we made more than 70 portions of each type of soufflé. It was probably the largest number of soufflés I’ve ever made in my career — and in my life.”
When Jill’s parents give her Isabelle’s college tuition and an old sign — “Jill & Izzy” — which had hung in their childhood bedroom, Jill decides it’s time to leave Flâner and strike out on her own. Soundtracked by Robyn’s “Show Me Love,” Jill tests out different recipes. Inspiration finally strikes when she accidentally crushes a tortilla: dessert nachos.
“When creating the dessert nachos, I drew inspiration from Jill’s personality. She’s creative, spontaneous, and always ready to experiment. I wanted the dessert to reflect that same spirit by combining unexpected flavors and textures,” says Andriienko. “The goal is to keep people engaged and excited with every bite.”
The opening of Jill & Izzy’s food truck doesn’t go as smoothly as hoped — it makes a misguided detour to San Francisco’s marina. When Jill’s ex–Flâner co-worker Zella (Megan Danso) comes aboard, the dream becomes a sweet reality. They come up with four different nacho flavors: Ube All Day, Miso Dreamy, Piña Niña, and Fruit of the Gods.
PHOTO BY DIYAH PERA
“Certain flavors and aromas can instantly transport us back to a specific moment in our lives, reminding us of the people we love and the experiences we shared together. I was born in Ukraine and moved to Canada eight years ago. Whenever I cook a dish from my childhood, it helps me feel closer to my family, even from thousands of miles away,” says Andriienko. “Food carries memories, comfort, love, and tradition in a way that few other things can, which is why it plays such an important role in how we honor and remember our families.”
As you dive into the swoony flirtation and big feelings of Voicemails for Isabelle, you deserve to settle in with a sweet treat. Luckily for you, Tudum has Andriienko’s recipe. And if you don’t have the same culinary skills as Jill, Andriienko has a recommendation: “If someone doesn’t have time to make their own chips, I would recommend using lightly-salted corn tortilla chips,” she says. “That sweet-and-salty contrast makes the dessert even more enjoyable.”
Whip up some dessert nachos to enjoy while watching (or rewatching) Voicemails for Isabelle — bon appetit!
Mixing bowls Whisks, spatulas Small saucepans and pots Rolling pin Food processor Frying pot Thermometer Tray lined with paper towels Sifter Cutting board
Baking sheet Ice cream scoop Kitchen scale Stand mixer or hand mixer
1. Cut yellow corn tortillas into six triangular segments each. 2. In a bowl, mix cinnamon and granulated sugar. 3. Preheat oil to (350–375 F). 4. Fry the tortillas for 5–6 minutes until crispy. 5. Drain on a tray lined with paper towels. 6. While warm, dust evenly with the cinnamon sugar.
Assemble the nachos
1. Cover the bottom of the serving plate with whipped cream. 2. Fill the bowl halfway with the fried, sugared tortillas. 3. Add more whipped cream. 4. Add more tortillas on top to build volume. 5. Drizzle the toffee sauce over the nachos. 6. Place 2 scoops of ube ice cream in the center. 7. Top with the caramel popcorn. 8. Slice sweet corn kernels off the cob onto the ice cream. 9. Finish with milk chocolate shavings and Maldon salt.
Ingredients
Blue corn tortillas
Canola oil Miso caramel White chocolate whipped ganache 1 banana Black sesame ice cream White sesame caramel chips
67 grams of water 90 grams butter 13 grams white miso paste
1. In a saucepan over medium-high heat, mix sugar and water. 2. Without additional stirring, bring mixture to a boil. When it becomes a deep golden brown, remove the pan from heat. 3. Add the cream and stir. If the caramel seizes, bring the pan back over low, and beat and stir until it’s liquid again. 4. Whisk in the miso.
White chocolate whipped ganache
100 grams cream 33% (1) 200 grams white chocolate 200 grams cold cream 33% (2) 1. Place white chocolate in the container. 2. Boil cream (1), and pour over the chocolate. 3. Use hand blender to combine. 4. Add cream (2). Use hand blender to combine. 5. Refrigerate the cream for 6–7 hours; whip before using it.
White sesame caramel chips
50 grams white sesame seeds 100 grams granulated sugar 20 grams butter 1. In a pot over medium heat, melt 100 grams of sugar until caramelized. 2. Toast the sesame seeds in a pan over medium heat for 2-3 minutes or until fragrant and golden brown. 3. Stir in 50 grams of sesame seeds and 20 grams of butter; cook 1–2 minutes until combined. 4. Transfer onto a baking sheet, cover with another baking sheet, and roll flat with a rolling pin. 5. Let cool, then break into chips.
Assemble the nachos
1. Prepare the tortillas using the instructions from the Ube All Day section. 2. Cover the bottom of the serving plate with whipped cream. 3. Fill the bowl halfway with the fried, sugared tortillas. 4. Add more whipped cream. 5. Add more tortillas on top to build volume. 6. Add the whipped ganache on top. 7. Break the sesame brittle into pieces similar in size to the tortillas, and place them into the ganache. 8. Peel the banana, cut it in half lengthwise, then slice each half again. 9. Dust the banana slices with sugar. 10. Place the banana slices over the cream. 11. Scoop sesame ice cream and place it on top. 12. Sprinkle some toasted sesame seeds to finish.
Ingredients
White corn tortillas Canola oil Coconut dulce de leche ice cream Fresh pineapple Fresh mango Tajín powder Lime Mirasol pepper Fresh mint Granulated sugar Whipped cream
Prepare the mirasol-mango-lime salsa
1 ripe mango, peeled and diced 1/2 fresh mirasol pepper, finely diced (seeds removed, if you prefer less heat) A handful of fresh mint leaves, finely chopped Juice of 1 lime (or to taste)
Prepare the tortillas
1. Mix sugar and tajín in a bowl. 2. Fry the tortillas (per the instructions in the Ube All Day section), then dust them with the sugar-tajín mixture right after frying. 3. Use more tajín than sugar in the mix so the nachos look more colorful and vibrant.
Assemble the nachos
1. Cover the bottom of the serving plate with whipped cream. 2. Fill the bowl halfway with the fried, sugared tortillas. 3. Add more whipped cream over the tortillas. 4. Add more tortillas on top to build volume. 5. Place 2 scoops of ice cream in the center. 6. Spoon some mirasol-mango-lime salsa and slices of pineapple next to the ice cream. 7. Add lime, mint, or mirasol pepper slices to taste.
Ingredients
White corn tortillas Whipped cream Pistachio praline Granulated sugar Your favorite red berry jam Pistachio ice cream Fresh strawberries Mint
Pistachio praline
500 grams of roasted pistachios 75 grams of granulated sugar Salt to taste
1. Roast pistachios on a tray lined with a baking sheet. 2. Make a dry caramel with sugar; pour over pistachios. 3. Sprinkle with salt, let cool completely. 4. Once hardened, blend in a food processor until smooth.
Assemble the nachos
1. Prepare the tortillas using the instructions from the Ube All Day section. 2. Cover the bottom of the serving plate with whipped cream. 3. Fill the bowl halfway with the fried, sugared tortillas. 4. Add more whipped cream. 5. Add more tortillas on top to build volume. 6. Add jam as desired. 7. Place a scoop of pistachio ice cream on top. 8. Drizzle pistachio praline on top. 9. Add fresh strawberries and mint on top to taste.
