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These easy Ice Cream Tacos are a fun dessert made with crispy cinnamon sugar coated taco shells filled with ice cream and topped with chocolate and your favorite toppings.
Why You’ll Love This Recipe
One of my favorite parts of summer as a child was hearing the music of the ice cream truck coming down the street. I’d run inside to ask my parents for money and then have the very important decision of choosing which frozen treat to buy! I was always intrigued by the Choco Taco—a crispy taco-shaped shell filled with ice cream and dipped in chocolate.
Now there’s no need to wait for the ice cream truck! These homemade Ice Cream Tacos are a fun and nostalgic summer treat you can make right at home. And making them is almost as much fun as eating them! Fill them with your favorite ice cream, dip them in chocolate and get creative with all kinds of toppings. The flavor combinations are endless, and everyone can make their taco just the way they like it.
Ingredients Needed
- Flour Tortillas, taco size
- Butter or Baking Spray
- Cinnamon Sugar, if making your own, use 1 Tbl sugar to 1 tsp cinnamon.
- Ice Cream, any flavor
- Chocolate Chips
- Toppings, you can use sprinkles, chopped nuts, or any favorite ice cream topping.
How to Make Ice Cream Tacos
- Spray tortillas with a butter or baking spray.
- Sprinkle with cinnamon sugar.
- Fold the tortilla in half with the cinnamon sugar on the inside.
- Insert a little foil ball into the tortilla to help it retain it’s shape while baking.
- Bake at 350 degrees F until tortillas are nice and crispy, about 10 minutes.
- Allow shells to cool.
- Fill shells with slightly softened ice cream, being careful not to break the tortilla shells. Be sure and have the ice cream come all the way to the top of the taco so that the chocolate has something to grab on to.
- Wrap tacos them individually in plastic and put them back in the freezer to let them harden up a bit before dipping them into the chocolate.
- Melt chocolate in the microwave or in a pan on top of the stove.
- Add a little corn syrup or butter to thin the chocolate enough to a good consistency for dipping. (do not use water)
- Put the chocolate into a bowl or a small foil loaf pan which was the perfect size and depth to dip the taco.
- After dipping, sprinkle with your preferred topping.
- Lay them on a piece of wax paper and place them in the freezer to set up.
Tips from leigh Anne
- Work quickly. Ice cream melts fast, especially in the summer! Have your shells, ice cream and toppings ready to go before you start assembling.
- Soften the ice cream slightly. Let the ice cream sit at room temperature for a few minutes so it is soft enough to easily scoop and press into the taco shells. You want it softened, not melted.
- Freeze between steps. After filling the taco shells with ice cream, return them to the freezer until the ice cream is firm before dipping or drizzling them with chocolate.
- Don’t overfill the shells. It’s tempting to add lots of ice cream, but overfilling can cause the shells to crack. Gently press the ice cream into the shell and slightly mound it on top.
- Let the chocolate cool slightly. If you are using melted chocolate, allow it to cool for a few minutes before adding it to the ice cream tacos. Chocolate that is too hot will melt the ice cream.
- Add toppings right away. Sprinkles, chopped nuts, crushed cookies or candy pieces should be added while the chocolate is still wet so they stick.
- Make them ahead. Ice Cream Tacos are a great make-ahead dessert. Assemble them, freeze until firm and store in an airtight container in the freezer until you’re ready to serve.
- Mix and match flavors. Don’t stop with vanilla! Try chocolate ice cream with peanut butter chips, strawberry with sprinkles, cookies and cream with crushed Oreos, or your favorite ice cream and topping combination.
Frequently Asked Questions
How to store ice cream tacos?
Wrap ice cream tacos in plastic wrap and then a layer of foil. You can keep them stored in the freezer for 1-2 weeks.
What kind of ice cream should I use?
Any flavor you love! Vanilla is a classic choice, but chocolate, strawberry, cookies and cream, mint chocolate chip or even your favorite specialty flavor will work. This is a great recipe for experimenting with different combinations.
How do I keep the ice cream from melting while I’m making the ice cream tacos?
Work with one or two tacos at a time and keep the remaining tacos in the freezer. It also helps to freeze them between each step so the ice cream stays nice and firm.
What toppings can I use on ice cream tacos?
Just about anything! Try sprinkles, chopped peanuts, mini chocolate chips, crushed cookies, toffee bits, chopped candy bars or toasted coconut. Add the toppings while the chocolate is still wet so they stick.
These homemade Ice Cream Tacos are the perfect way to bring a little ice cream truck nostalgia to your own kitchen. They’re fun to make, even more fun to eat and easy to customize with everyone’s favorite ice cream flavors and toppings. Make a batch for a summer party, backyard BBQ or just because—it’s one childhood favorite you’re never too old to enjoy!
Check out more yummytaco recipes:
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Ice Cream Tacos
Ingredients
- 6 Small flour tortillas taco size
- 3 tsp cinnamon sugar if making your own, use 1 Tbs of cinnamon to 1 tsp sugar
- butter spray
- 6 cups ice cream
- 1.5 cups semi sweet chocolate chips
- corn syrup if needed for thinning
- sprinkles crushed nuts etc.
Instructions
- Spray one side of tortilla with butter spray and sprinkle with cinnamon sugar.
- Fold over with cinnamon sugar on the inside and insert foil ball to keep tortilla open
- Bake at 350 for 10 minutes or until crisp.
- Cool and then fill with ice cream.
- Wrap in plastic and freeze until hard.
- Melt chocolate. Add in butter and add corn syrup if need to thin and smooth out the chocolate.. Stir until smooth.
- Dip ice cream filled taco into chocolate.
- Sprinkle with desired topping
- Place on wax paper and put in freezer to harden up.
Tips & Notes:
- Work quickly. Ice cream melts fast, especially in the summer! Have your shells, ice cream and toppings ready to go before you start assembling.
- Soften the ice cream slightly. Let the ice cream sit at room temperature for a few minutes so it is soft enough to easily scoop and press into the taco shells. You want it softened, not melted.
- Freeze between steps. After filling the taco shells with ice cream, return them to the freezer until the ice cream is firm before dipping or drizzling them with chocolate.
- Don’t overfill the shells. It’s tempting to add lots of ice cream, but overfilling can cause the shells to crack. Gently press the ice cream into the shell and slightly mound it on top.
- Let the chocolate cool slightly. If you are using melted chocolate, allow it to cool for a few minutes before adding it to the ice cream tacos. Chocolate that is too hot will melt the ice cream.
- Add toppings right away. Sprinkles, chopped nuts, crushed cookies or candy pieces should be added while the chocolate is still wet so they stick.
- Make them ahead. Ice Cream Tacos are a great make-ahead dessert. Assemble them, freeze until firm and store in an airtight container in the freezer until you’re ready to serve.
- Mix and match flavors. Don’t stop with vanilla! Try chocolate ice cream with peanut butter chips, strawberry with sprinkles, cookies and cream with crushed Oreos, or your favorite ice cream and topping combination.
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Nutrition Facts:
Jo-Ann says
Looks wonderful. Can’t wait to try it. Thank you for sharing it.
Beverly Tea Cottage Pretties says
All I can say is YES!!!!! These look so delicious and fabulous…Hugs, Beverly
Linda says
OMG. Ice cream tacos are my absolute favorite!!! I never even imagined making some .. Thanks so much. I’m featuring you tonight which means this is also PINNED. Have a great weekend. Linda
Morgaine says
Wow! These look delicious! Love it!
Morgaine @ Madcap Frenzy
P.S. I would love if you would link up any of your awesome posts at my August Totally Tuesday Link Party: http://madcapfrenzy.blogspot.com/2013/08/august-totally-tuesday-link-party.html
Hugs!
Sarah @ Miss Candiquik says
I would’ve gladly been a taste tester! These look awesome!