Ice Cream Tacos
Author: BS' in the Kitchen
Recipe type: Dessert
Cuisine: North American
Prep time:
Cook time:
Total time:
- 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)
- Preheat oven to 350°F
- Brush the melted butter onto one side of the tortilla shells
- Combine cinnamon and sugar together and generously sprinkle over the buttered tortilla shell
- Using the tinfoil tubes, fold the tortilla's in half, allowing the cinnamon sugar side to be on the inside; creating the taco shell.
- Place in oven for 10-15 minutes until golden brown and stiff in texture
- Allow your taco shells to cool
- Melt chocolate, butter and corn syrup until a nice dipping consistency have been achieved.
- Take taco shell, pack full with ice cream, smooth around the edges with a spoon or knife
- Quickly dip in chocolate and sprinkle with choice of decorations
- Place in freezer for 15-20 minutes to allow the ice cream to set
- Serve with napkins and enjoy!
Recipe by BS' in the Kitchen at https://bsinthekitchen.com/ice-cream-tacos/
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