My kids couldn’t get enough of these Ice Cream Tacos Perfectly yummy, crunchy, and so easy to make. Ideal snacks for your kids!!
These delicious Ice Cream Tacos are a fun and unique dessert that’s perfect for impressing guests or satisfying a sweet craving! With soft cinnamon sugar taco shells filled with creamy ice cream and topped with rich chocolate, they’re sure to be a hit.
For the Taco Shells:
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
For the Filling:
1 quart vanilla bean ice cream
For the Topping:
6 ounces semi-sweet chocolate chips
1 tablespoon coconut oil
Sprinkles and/or chopped nuts (optional)
Instructions
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Cinnamon Sugar:
In a bowl, stir together the granulated sugar and ground cinnamon.
Prepare the Taco Shells:
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.
Fill the Taco Shells:
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.
Make the Chocolate Topping:
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.
Assemble and Freeze:
Spoon the melted chocolate over the filled ice cream tacos and add sprinkles or chopped nuts if desired. Freeze again until ready to serve.
Storage:
Store the ice cream tacos in plastic wrap or a plastic bag in the freezer for later enjoyment.
Enjoy your homemade Ice Cream Tacos—perfect for any occasion or just as a fun treat!
