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Ice Cream Tacos

Ice Cream Tacos are a playful dessert featuring warm, cinnamon-sugared tortillas filled with rich vanilla ice cream, drizzled with chocolate and adorned with sprinkles.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the 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 filling
  • 1 quart vanilla bean ice cream
For the topping
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 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 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.
Assembly
  1. Fill shells with ice cream. Smooth sides and place on a pan. Freeze for 30-60 minutes.
  2. Place chocolate chips and coconut oil in a bowl and microwave for 45 seconds. Stir and heat longer if needed.
  3. Spoon chocolate over ice cream and add sprinkles. Freeze again before serving.

Notes

Serve these straight from the freezer for the best texture. Keep filled shells in a single layer in the freezer and consume within 48 hours for freshness.