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+ servings
Ice cream tacos.

Ice cream tacos

Baked flour tortillas coated in cinnamon and sugar filled with ice cream and your favorite toppings! Perfect dessert for the upcoming summer!
Prep Time 45 mins
3 hrs 30 mins
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American, Mexican
Servings 6 tacos
Calories 685 kcal


  • Mixing bowls
  • Measuring cups and spoons
  • spatula
  • Baking sheets
  • Muffin tins
  • Aluminum foil
  • pastry brush


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


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.


Serving: 6tacosCalories: 685kcalCarbohydrates: 83gProtein: 9gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 85mgSodium: 360mgPotassium: 304mgFiber: 3gSugar: 63gVitamin A: 896IUVitamin C: 1mgCalcium: 273mgIron: 2mg
Keyword Summer snack,memorial day, ice cream, tacos
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