Ice Cream Tacos

By Jocelyn Brubaker

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.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

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

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.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Jocelyn Brubaker @InsideBruCrewLife.

Rate & Review