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
- 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, then remove from the oven and let cool.
- Once cooled, fill each taco shell with vanilla bean ice cream and place them on a pan.
- Freeze for 30-60 minutes.
- 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.
- Spoon the melted chocolate over the filled ice cream tacos and add sprinkles or chopped nuts if desired.
- 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