Ice Cream Tacos

Products Used


  • 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
  • 1 quart vanilla bean ice cream
  • 6 ounces semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • Sprinkles and/or Chopped Nuts


  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 10 minutes. Remove and let cool.
  5. Fill shells with ice cream. Smooth sides and place on pan. Freeze 30-60 minutes.
  6. Place chocolate chips and coconut oil in bowl and microwave 45 seconds. Stir and heat longer if needed.
  7. Spoon chocolate over ice cream and add sprinkles. Freeze again before serving. Store in plastic wrap or plastic bag.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe