Description
A delightful twist on two favorite treats, combining crispy taco shells with creamy ice cream and a delicious chocolate drizzle.
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
- Preheat your oven to 350°F (175°C).
- In a bowl, stir together the granulated sugar and ground cinnamon.
- Lay the tortillas on a sheet pan. Brush one side with melted butter and sprinkle with the cinnamon sugar mixture.
- Fold the tortillas in half and place them on an upside-down muffin tin with the cinnamon sugar side facing up.
- Bake for 10 minutes. Remove from the oven and let cool.
- Once cooled, fill each taco shell with vanilla bean ice cream. Smooth the sides and place them on a pan.
- Freeze for 30-60 minutes.
- 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.
- Spoon the melted chocolate over the filled ice cream tacos and add sprinkles or chopped nuts if desired.
- 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