Ice Cream Tacos
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Scale
- 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
- 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)
- Brush each side of tortillas with melted butter or spray with oil.
- Combine cinnamon and sugar in a small bowl and sprinkle each side of tortillas with cinnamon-sugar.
- VERY lightly score one side of each tortilla on either side of the center. (see video)
- Fold tortillas in half and place into aluminum foil molds, scored sides inside.
- Bake 10-12 minutes until golden around the edges and crispy.
- While tortillas bake, set up cooling stations with long chopsticks or skewers across bowls or glasses (see video)
- When tortillas are cooked, remove carefully with tongs and let cool upside down, hanging over chopsticks for 15 minutes until cooled and crisp.
- 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
Find it online: https://hilahcooking.com/ice-cream-tacos/