Ice Cream Tacos

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.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 0

freezing time 1

Total Time 1 20

Servings tacos

Calories 919kcal

Author Leigh Anne Wilkes

Equipment

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.

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.

Nutrition