Ice Cream Tacos

Ice Cream Tacos

Introduction

Ice Cream Tacos are a delightful twist on two favorite treats: ice cream and tacos! This fun dessert combines crispy taco shells with creamy ice cream and a delicious chocolate drizzle. It’s perfect for parties, family gatherings, or simply a sweet treat at home. Who doesn’t love the idea of a taco filled with ice cream?

Why Make This Recipe

Making Ice Cream Tacos is simple and fun! They are easy to make and can be customized to suit everyone’s tastes. Plus, they are always a hit at gatherings. You can impress your friends and family with this creative dessert and enjoy the combination of flavors and textures. Let’s make something memorable!

How to Make Ice Cream Tacos

Follow these simple steps to create your own 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. Remove from the oven and let cool.
6. Once cooled, fill each taco shell with vanilla bean ice cream. Smooth the sides and place them on a pan.
7. Freeze for 30-60 minutes.
8. In a microwave-safe bowl, combine the chocolate chips and coconut oil. 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. Store the ice cream tacos in plastic wrap or a plastic bag in the freezer for later enjoyment.

How to Serve Ice Cream Tacos

Serve Ice Cream Tacos straight from the freezer. You can place them on a fun plate or in a taco holder for a festive touch. Let your guests add their favorite toppings like sprinkles, chopped nuts, or extra chocolate sauce to make it even more special!

How to Store Ice Cream Tacos

To store your Ice Cream Tacos, wrap them in plastic wrap or place them in a plastic bag. Keep them in the freezer until you are ready to enjoy them again. They can be stored for a few days, but they are best enjoyed fresh!

Tips to Make Ice Cream Tacos

• Make sure to let your taco shells cool completely before filling them with ice cream, so they don’t melt the ice cream.
• You can use any flavor of ice cream you like. Chocolate or mint chip could be fun alternatives!
• Get creative with toppings! Try using crushed cookies, whipped cream, or fruit.

Variation

You can change up the recipe by making chocolate taco shells. Simply replace the flour tortillas with chocolate tortillas or add cocoa powder to the tortilla mix!

FAQs

1. Can I use corn tortillas instead of flour tortillas?
Yes! You can use corn tortillas, but they will have a different flavor and texture.

2. How long can I keep Ice Cream Tacos in the freezer?
You can keep them in the freezer for up to a week, but they are best enjoyed within a few days for optimal freshness.

3. Can I make the taco shells in advance?
Absolutely! You can make the taco shells ahead of time and store them at room temperature until you’re ready to fill them with ice cream.

Enjoy making and sharing these delightful Ice Cream Tacos!

Ice Cream Tacos

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• Author: olivia
• Total Time: 45 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delightful twist on two favorite treats, combining crispy taco shells with creamy ice cream and a delicious chocolate drizzle.

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Ingredients

Scale 1x2x3x

• 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)

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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. Remove from the oven and let cool.
6. Once cooled, fill each taco shell with vanilla bean ice cream. Smooth the sides and place them on a pan.
7. Freeze for 30-60 minutes.
8. In a microwave-safe bowl, combine the chocolate chips and coconut oil. 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. Store the ice cream tacos in plastic wrap or a plastic bag in the freezer for later enjoyment.

Notes

Let your taco shells cool completely before filling them with ice cream. Get creative with toppings like crushed cookies or whipped cream!

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

Nutrition

• Serving Size: 1 taco
• Calories: 260
• Sugar: 10g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg

Keywords: ice cream, tacos, dessert, party treat, customizable dessert