Ice Cream Tacos

ice cream tacos recipe

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  • 4 flour tortillas (68 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


  1. Set oven to 350ºF. 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.


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.


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