Ice Cream Tacos

As if anyone needed a reason to eat more ice cream.

ice cream tacos recipe

Remember ChocoTacos? Of course you do. You’re a human and you love chocolate and ice cream and consonance. These ice cream tacos are kind of like ChocoTacos but without the chocolate and with cinnamon instead. Unlike ChocoTacos, these ice cream tacos are actually really easy to make at home, too. Fuggetabout those stale, cottony, store-bought ice cream cones! Make cinnamon-sugar coated taco shells instead to fill with ice cream and top with diced fruit for your next birthday party. Or your kid’s next birthday party, where they might be a little more age appropriate. But then again, look at me, I’m 35 years old and I ate three of these in a row.

How to Make Ice Cream Tacos Video

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Ice Cream Tacos Recipe – Printable

5.0 from 1 reviews
Ice Cream Tacos
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 4 flour tortillas (6-8 inch)
  • 2 tablespoons butter, melted (or use spray canola oil)
  • 3 tablespoons sugar
  • ¾ teaspoon ground cinnamon
  • 1 quart ice cream
  • 1 cup diced fresh fruit
  • Optional toppings: chopped nuts, whipped cream, maraschino cherries
  • Special equipment: standard muffin tins, aluminum foil, basting brush
Instructions
  1. Set oven to 350ºF. 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 down muffin tin. (see video for demo)
  2. Brush each side of tortillas with melted butter or spray with oil.
  3. Combine cinnamon and sugar in a small bowl and sprinkle each side of tortillas with cinnamon-sugar.
  4. VERY lightly score one side of each tortilla on either side of the center. (see video)
  5. Fold tortillas in half and place into aluminum foil molds, scored sides inside.
  6. Bake 10-12 minutes until golden around the edges and crispy.
  7. While tortillas bake, set up cooling stations with long chopsticks or skewers across bowls or glasses (see video)
  8. When tortillas are cooked, remove carefully with tongs and let cool upside down, hanging over chopsticks for 15 minutes until cooled and crisp.
  9. Fill with ice cream and top with diced fruit.
Notes
Shells are best when made up to a few hours before serving. If your home is very humid, you may need to re-crisp them briefly in the oven before using.

ice cream tacos

Comments

  1. I watch cooking shows on tv regularly and just found out about yours and I gotta say: you are killing the game. I’ve watched like 50 of your episodes this week. Is that weird to say? Anywho, keep up the good work.

  2. Yummy! Coincidentally, I saw this recipe almost identically written in Parent magazine…is this an original?

    • Hi Cierra!
      It’s not an entirely original idea, but the technique is original, I think. I’ve seen recipes for sweet taco shells before, but they all tell you to lay the sugar-coated tortillas over the bars of the oven rack to bake. Melted cinnamon-sugar all inside my oven? No thanks! :)

  3. I made these over the past weekend for a surprise dinner for my boyfriend and we loved them! I was a little skeptical about how easy they would be to actually eat, but the consistency was perfect for biting into and not crumbling everywhere. Thanks for the great recipe Hilah! ^-^

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