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Ice Cream Tacos

Delightful tortillas filled with creamy vanilla ice cream, topped with chocolate and sprinkles, bringing a nostalgic summer treat to life.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 tacos
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the taco shells
  • 1 package flour street tacos (10 count)
  • 3 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
For the fillings
  • 1 quart vanilla bean ice cream
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil
For toppings
  • to taste Sprinkles and/or Chopped Nuts

Method
 

Preparation
  1. Preheat oven to 350°F.
  2. Stir together sugar and cinnamon in a bowl.
  3. Lay tortillas on a sheet pan. Brush one side with melted butter. Sprinkle with cinnamon sugar mixture.
  4. Fold tortillas in half and place on an upside-down muffin tin with cinnamon sugar side facing up. Bake for 10 minutes. Remove and let cool.
  5. Fill shells with ice cream. Smooth sides and place on pan. Freeze for 30–60 minutes.
Dipping
  1. Place chocolate chips and coconut oil in a bowl and microwave for 45 seconds. Stir and heat longer if needed.
  2. Spoon chocolate over ice cream and add sprinkles. Freeze again before serving.

Notes

Serve these straight from the freezer on a platter lined with parchment. For best texture, serve soon after removing from freezer.