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Ice Cream Tacos
Products Used
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Prep Time:
30m
Bake/Cook Time:
10m
Yield:
10 ice cream tacos
Plan for:
4+ hours freeze time
Whether you’re looking for a late-night snack or a unique dessert to impress guests, these easy Ice Cream Tacos fit the bill. A delicious frozen treat made with soft cinnamon sugar taco shells, filled with creamy ice cream, and topped with rich chocolate. Make extra to keep on hand in the freezer to enjoy whenever a sweet craving strikes.
Products Used
Ingredients
- 1 package (10 count) flour street tacos
- 3 tablespoons unsalted butter, melted
- 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
- 1 1/2 teaspoons ground cinnamon
- 1 quart vanilla bean ice cream
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Sprinkles and/or Chopped Nuts
Directions
- Preheat oven to 350°F.
- Stir together sugar and cinnamon in a bowl.
- Lay tortillas on sheet pan. Brush one side with melted butter. Sprinkle with cinnamon sugar mixture.
- Fold tortillas in half and place on an upside-down muffin tin with cinnamon sugar side facing up. Bake 10 minutes. Remove and let cool.
- Fill shells with ice cream. Smooth sides and place on pan. Freeze 30-60 minutes.
- Place chocolate chips and coconut oil in bowl and microwave 45 seconds. Stir and heat longer if needed.
- Spoon chocolate over ice cream and add sprinkles. Freeze again before serving. Store in plastic wrap or plastic bag.
Dixie Crystals Insight
Recipe developed for Dixie Crystals by Jocelyn Brubaker @InsideBruCrewLife.
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