BLOG

Ice Cream Tacos

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

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 – scroll down for recipe

Ice Cream Tacos Recipe – Printable

ice cream tacos recipe

Print

Ice Cream Tacos

ice cream tacos recipe

5 from 1 reviews

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 minutes
  • Yield: 4

Ingredients

  • 4 flour tortillas (6-8 inch)
  • 2 tablespoons butter, melted (or use spray canola oil)
  • 3 tablespoons sugar
  • 3/4 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 350ΒΊF. Cut four lengths of aluminum foil 8 inches long, fold in half lengthwise to make rectangles about 4×12 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.

Nutrition

  • Calories: 172
  • Fat: 8
  • Carbohydrates: 24

Subscribe to my YouTube channel to get notified of new videos.

ice cream tacos

11 Comments

  1. Darren on August 8, 2014 at 6:49 pm

    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.

    • Hilah on August 11, 2014 at 5:22 pm

      Thank you, Darren!

      • Darren on August 12, 2014 at 3:59 pm

        Also: I made your choripanes recipe and it was really good, so thanks for that. I liked how strong and vinegary it was.

  2. Cierra on August 8, 2014 at 7:47 pm

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

    • Hilah on August 11, 2014 at 5:22 pm

      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! πŸ™‚

  3. Aaron on September 16, 2014 at 8:02 pm

    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! ^-^

    • Hilah on September 18, 2014 at 2:19 pm

      Oh yay! So happy to hear that, Aaron! πŸ™‚ These are so fun. I just love them.

  4. Thomas on January 3, 2015 at 7:13 am

    I love the mold idea. Great idea to make regular taco shells instead of those hard store bought ones if you want a crispy taco shell.

    • Hilah on January 3, 2015 at 9:20 am

      Hey Thomas!
      I’ve never used this method to make crispy corn taco shells and I’m not sure if it would work or not, but I’ve got another post about how to make baked taco shells here http://hilahcooking.com/crispy-beef-tacos/

  5. Daisy on February 18, 2015 at 8:28 pm

    I am a 14 year old and these are easy to make and I made them for my family and everyone loved them. I am for sure making these again.

    • Hilah on February 19, 2015 at 10:42 am

      Awesome, Daisy! That makes me so glad to hear. πŸ˜€ That’s great that you are cooking for your family. I’m sure they love it!

Leave a Comment





Pin It on Pinterest