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!
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
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
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