Ice Cream Tacos

Ice Cream Tacos | bsinthekitchen.com #icecreamtaco #dessert #bsinthekitchen

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As many of you may have already read from Bob’s Beer Can Chicken post, we were recently back on CTV Morning Live with our good friend and fabulous anchor (and apparently my twin – as I was stopped at a local coffee shop later that afternoon asking if I co-hosted the morning news!), Stephanie Massicotte. Bob covered the savoury dish with his chicken, so I was back tackling the sweets with these ice cream tacos. These tacos are so fun and simple, so don’t hold back the reins. Be fully creative and see what kind of ice cream tacos your imagination can come up with! Read on for the easy, and kid friendly, recipe.

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Now, I have to thank Bob for styling and taking these photos because they are beautiful! Especially since I thought the ice cream tacos didn’t turn out 110% the way I wanted them (I know… tisk risk – I’m still, and likely always will be, learning not to be such a perfectionist), but in the end they looked good, but more importantly tasted great as credited by numerous sources.

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Ice Cream Tacos | bsinthekitchen.com #icecreamtaco #dessert #bsinthekitchen

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Ice Cream Tacos
Author: 
Recipe type: Dessert
Cuisine: North American
Prep time: 
Cook time: 
Total time: 
 
An easy summer treat that is great for the whole family
Ingredients
  • Smallest tortilla shells you can find (white or whole wheat)
  • 1 tbsp cinnamon
  • ¼ cup white sugar
  • 3 tbsp melted butter
  • Tinfoil (create small tubes to use as spacers when baking tortillas)
  • Any flavor ice cream or frozen yogurt
  • 2 cups Chocolate melting wafers (or chocolate chips)
  • 1 tbsp butter
  • 1 tbsp corn syrup
  • Decorating items (nuts, sprinkles, smarties, etc)
Instructions
  1. Preheat oven to 350°F
  2. Brush the melted butter onto one side of the tortilla shells
  3. Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell
  4. Using the tinfoil tubes, fold the tortilla's in half, allowing the cinnamon sugar side to be on the inside; creating the taco shell.
  5. Place in oven for 10-15 minutes until golden brown and stiff in texture
  6. Allow your taco shells to cool
  7. Melt chocolate, butter and corn syrup until a nice dipping consistency have been achieved.
  8. Take taco shell, pack full with ice cream, smooth around the edges with a spoon or knife
  9. Quickly dip in chocolate and sprinkle with choice of decorations
  10. Place in freezer for 15-20 minutes to allow the ice cream to set
  11. Serve with napkins and enjoy!

 

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Ice Cream Tacos | bsinthekitchen.com #icecreamtaco #dessert #bsinthekitchen

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Thanks again to CTV Morning Live, Steph and camera man Coop for having us back. We always love spending time with our favourite station! Enjoy your summers with these cool treats!

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