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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 people
Calories 684 kcal

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 tbsp unsalted butter
  • 2 tbsp granulated sugar
  • 1 tsp 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

Serving: 6peopleCalories: 684kcalCarbohydrates: 83gProtein: 9gFat: 35gSaturated Fat: 21gTrans Fat: 1gCholesterol: 85mgSodium: 345mgPotassium: 312mgFiber: 3gSugar: 63gVitamin A: 896IUVitamin C: 1mgCalcium: 261mgIron: 2mg
Keyword Summer snack,memorial day, ice cream, tacos
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