Ice Cream Tacos

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Delicious ice cream tacos filled with creamy ice cream and toppings
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Ice Cream Tacos

Ice Cream Tacos are a fun and delicious twist on traditional tacos. Instead of savory fillings, these tacos are filled with creamy vanilla bean ice cream and topped with melted chocolate. They are perfect for parties, gatherings, or just a sweet treat for yourself. With their crunchy taco shells and cold ice cream, these tacos bring joy to both kids and adults.

Why Make This Recipe

Making Ice Cream Tacos at home is easy and allows you to be creative with toppings. You can add your favorite sprinkles, nuts, or even fruit to customize your tacos. They are quick to prepare and can be stored in the freezer, making them a great dessert option for any occasion. Plus, who can resist the combination of warm cookie-like shells with cold ice cream?

How to Make Ice Cream Tacos

Ingredients:

  • 1 package (10 count) flour street tacos
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 quart vanilla bean ice cream
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • Sprinkles and/or chopped nuts (optional)

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, stir together the granulated sugar and ground cinnamon.
  3. Lay the tortillas on a sheet pan. Brush one side with melted butter and sprinkle with the cinnamon sugar mixture.
  4. Fold the tortillas in half and place them on an upside-down muffin tin with the cinnamon sugar side facing up.
  5. Bake for 10 minutes, then remove from the oven and let cool.
  6. Once cooled, fill each taco shell with vanilla bean ice cream and place them on a pan.
  7. Freeze for 30-60 minutes.
  8. For the chocolate topping, combine chocolate chips and coconut oil in a microwave-safe bowl, microwave for 45 seconds, stir, and heat longer if needed until melted and smooth.
  9. Spoon the melted chocolate over the filled ice cream tacos and add sprinkles or chopped nuts if desired.
  10. Freeze again until ready to serve.
  11. Store in plastic wrap or a plastic bag in the freezer for later enjoyment.

How to Serve Ice Cream Tacos

Serve Ice Cream Tacos right from the freezer for a cold and tasty treat. You can arrange them on a platter and let guests choose their own toppings. They are best enjoyed immediately after being topped with chocolate sauce and other goodies.

How to Store Ice Cream Tacos

To store Ice Cream Tacos, wrap them in plastic wrap or place them in a plastic bag. Keep them in the freezer to maintain their shape and texture. They can be frozen for up to two weeks.

Tips to Make Ice Cream Tacos

  1. Use fresh ingredients to enhance the flavor.
  2. Experiment with different ice cream flavors like chocolate, strawberry, or mint.
  3. Add a pinch of sea salt on top of the chocolate for a sweet and salty combination.

Variation

You can create a fun variety by using different flavored ice creams and toppings, such as caramel sauce or fresh fruit. You can also try using corn tortillas for a different taste and texture.

FAQs

1. Can I use other types of ice cream?
Yes, you can use any flavor of ice cream you like! Chocolate and strawberry also work great.

2. How do I make them gluten-free?
To make gluten-free Ice Cream Tacos, use gluten-free tortillas instead of flour tortillas.

3. Can I prepare them ahead of time?
Yes, you can prepare the taco shells and fill them with ice cream, then freeze them. Just add the chocolate topping right before serving.

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Ice Cream Tacos

  • Author: krmibk110
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A fun and delicious twist on traditional tacos filled with creamy vanilla bean ice cream and topped with melted chocolate.

Ingredients

Scale
  • 1 package (10 count) flour street tacos
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 quart vanilla bean ice cream
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • Sprinkles and/or chopped nuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, stir together the granulated sugar and ground cinnamon.
  3. Lay the tortillas on a sheet pan. Brush one side with melted butter and sprinkle with the cinnamon sugar mixture.
  4. Fold the tortillas in half and place them on an upside-down muffin tin with the cinnamon sugar side facing up.
  5. Bake for 10 minutes, then remove from the oven and let cool.
  6. Once cooled, fill each taco shell with vanilla bean ice cream and place them on a pan.
  7. Freeze for 30-60 minutes.
  8. For the chocolate topping, combine chocolate chips and coconut oil in a microwave-safe bowl, microwave for 45 seconds, stir, and heat longer if needed until melted and smooth.
  9. Spoon the melted chocolate over the filled ice cream tacos and add sprinkles or chopped nuts if desired.
  10. Freeze again until ready to serve.

Notes

Use fresh ingredients to enhance the flavor. Experiment with different ice cream flavors and toppings.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 taco
  • Calories: 250
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 20mg

Keywords: ice cream tacos, dessert, easy recipe, sweet treat

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