Do you guys remember when Choco Tacos first came out? After seeing them in the freezer section of my grocery store the other day, I thought, why not make the best ice cream tacos. After all, it can't be that difficult, right?
Nonetheless, I was right. They were pretty simple to make and even better than Klondike's version. My take on it was a little different, but just as crunchy and sweet.
A flour tortilla, coated in a cinnamon/sugar mixture and baked to perfection. Once cooled, add in vanilla ice cream, drizzle with melted chocolate and throw on any amazing garnish. Personally, I am a nut and caramel girl, but chocolate and maraschino cherries will make do!
With Memorial Day right around the corner, add this to your picnic spread. Believe me, they won't last long because they are that good and because the ice cream will melt quickly!
Seeing the Choco Tacos in the store the other day brought me back to when I was about 16 and hanging out at Magic Waters. I could remember the smells and the sounds of the people and food at the concession stands there.
Oh, to be young again and eating my first choco taco without a care in the world. Now, eating one has to be a part of my calorie deficit diet now!
Ingredients
- Flour tortillas
- Granulated Sugar
- Unsalted butter
- Cinnamon
- Milk chocolate chips
- Nuts
- Vanilla ice cream
Step by Step instructions
First, start by preheating the oven to 350 degrees. Cut four lengths of aluminum foil about 8 inches long. Fold in half lengthwise to make rectangles about 4x12 in long. Crease them the long way and place between the cups of an upside muffin tin.
Second, brush each tortilla with melted butter. In a small bowl, mix together the granulated sugar and cinnamon mixture. Sprinkle on each sides of the tortillas. Score each tortilla on one side of each tortilla in the center.
Third, Fold tortillas in half and place in the aluminum foil molds, scored sides inside. Bake for 10-12 minutes or until the edges are crispy and golden brown.
Lastly, remove the tortillas carefully with tongs from the oven and place upside down on a baking sheet to cool for 15 minutes. Once cooled, fill with ice cream and toppings!
Variations and substitutions
- Use a waffle as a shell.
- Dip the entire taco in chocolate.
- Make the mini version of these tacos.
What baking equipment to use
There are not many equipment tools needed to make ice cream tacos successfully and you will most likely have them all in your house!
- Muffin tins: Inside of hard cover books have also been used when you make homemade shells in a skillet.
- Aluminum foil: parchment paper can be used as well.
- Spatula
- Mixing bowls and measuring cups
Helpful tips for ice cream tacos
- Scoring the tortilla shells before baking will not allow them to bubble up during oven time.
- Homemade shells can be made instead of using store bought tortillas
- Many variations of toppings have been used. Including different kinds of chocolate, caramel drizzle, fruit salsa topping, or even nuts and whipped cream. The options are endless for these tacos!
FAQ's
Wrap in plastic wrap individually and put in freezer until you are ready to eat them!
Ice cream tacos
Equipment
- Mixing bowls
- Measuring cups and spoons
- spatula
- Baking sheets
- Muffin tins
- Aluminum foil
- pastry brush
Ingredients
Ice cream tacos
- 6 6 inch flour tortillas
- 4 tablespoon unsalted butter
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 10 oz milk chocolate chips
- 12 scoops vanilla ice cream
- rainbow sprinkles Optional
- chopped peanuts optional
Instructions
Ice cream tacos
- Preheat oven to 350°. Cut four lengths of aluminum foil 8 inches long, fold in half lengthwise to make rectangles about 4x12 inches. Crease lengthwise again and lay between the cups of an upside muffin tin.
- With a pastry brush, brush each tortilla with melted butter. Combine cinnamon and sugar in a small bowl and sprinkle both sides of the tortilla with mixture.
- Very lightly score one side of each tortilla on either side of the center. Fold tortillas in half and place into foil molds, scored sides inside.
- Bake for 10-12 minutes until golden around the edges and crispy. Flip tacos upside down on a baking sheet to cool. Once cooled down, melt the chocolate in a microwavable bowl. Place two scoops of vanilla ice cream in each tortilla, drizzle chocolate on top, and add any extra garnishes as desired.
Nutrition
Summer desserts to enjoy!
fun fact of the day!
Loud music causes you to drink more in less time. Interesting, I will have to experiment with this one!
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