Published: by Jocelyn · As an Amazon associate, I earn from qualifying purchases. This post may contain affiliate links · 2 Comments
Ice Cream Tacos are the perfect way to up your dessert game! Delicious and irresistible, these tortillas are filled with ice cream and topped with melted chocolate and nuts or sprinkles. You won’t find a more delicious and fun treat anywhere else!
*This content is sponsored byDixie Crystals Sugar. All opinions and ideas expressed are entirely my own.
Jump to:
Taco Tuesday is hands down the best day of the week. It's the day tacos steal the spotlight and turn an ordinary weeknight into a fiesta.
But did you know that tacos aren't just for dinner? Dessert tacos are a cool food trend that combines the best of both worlds. Rainbow sprinkles and vanilla ice cream stuffed in savory tortillas with cinnamon sugar will elevate your taco night.
Why You Will Love Tacos and Ice Cream
Ice cream tacos are a fun and delicious way to enjoy ice cream. Get creative and add choose toppings that fit your style and taste buds!
- No special equipment is needed. You can bake the taco shells on the bottom of a muffin tin.
- Saves money. Specialty ice cream treats can be pretty pricey because they range from $4-5 apiece. You can make ten homemade tacos for around $15, making them $1.50 each.
- Hand-held snack. Each taco is individually wrapped, so it's easy to take on the go or share with friends for a sweet treat!
- Sweet nostalgic treat! One bite of the homemade dessert taco will bring back memories of running after the ice cream truck as a child.
Key Ingredients
Only 6 ingredients plus toppings are needed to make this ice cream tacos recipe.
- Soft Tortillas - Use the smallest shells you can find. We found that the street tacos were the perfect size. Mission brand has sweet Hawaiian tortillas that are delicious for these frozen treats.
- Butter - Melted butter adds flavor and also keeps the sugar on the shells.
- Cinnamon Sugar - Ground cinnamon and granulated sugar add a crunchy coating to the baked tortillas.
- Ice Cream - Use any flavor of store bought ice cream you like.
- Chocolate Chips - Semi-sweet, dark, or milk chocolate can be used for the quick hardening coating.
- Coconut Oil - You want to use an oil with no flavor or one that goes well with chocolate. When melted together, it makes a crunchy candy shell topping
- Toppings - Rainbow sprinkles and chopped nuts add a fun color and taste.
How To Make Ice Cream Tacos
Creating ice cream tacos is a breeze. Fill the baked tortillas with ice cream, and then unleash your creativity by adding colorful sprinkles, chocolate drizzles, or crunchy nuts. It's a fantastic dessert option for both skilled cooks and beginner bakers.
- Coat the shells with butter and cinnamon sugar. Stir together the granulated sugar and cinnamon. Brush melted butter on one side of the shells and sprinkle with sugar.
- Bake the ice cream taco shells. To make a taco shell shape, fold the tortillas in half. Place them on an upside-down muffin tin with the sugary side facing up. Bake and cool completely.
- Assemble the dessert tacos. Allow the ice cream to soften slightly, then spoon the ice cream into the center of the shells. Fill the shells completely and smooth out the edges. Place on a parchment paper lined tray and freeze for at least one hour.
- Add toppings. Place the chocolate chips and coconut oil in a bowl. Heat for 30 seconds in the microwave. Stir until creamy, then spoon over the top of each frozen taco. Quickly add sprinkles or nuts before the chocolate hardens.
Storage Recommendations
Wrap each sweet taco individually in plastic wrap or place each into small Ziplock bags once the chocolate is set. Store in the freezer for one month.
Tips and Tricks
- Use other shells. Waffles, pancakes, crepes, or wonton wrappers can all be used as "shells".
- Save time with a chocolate magic shell. This can be used in place of the chocolate and coconut oil, although we found it to be thin and runny.
- Use homemade ice cream. Remember to allow plenty of time for the ice cream to harden before using it.
- Get creative with your toppings! Customize each with your favorite ice cream, then add crushed cookies, chocolate chips, sprinkles, cereal, chopped nuts, or toasted coconut.
- Serve with dipping sauces. Have small containers filled with caramel, chocolate, marshmallow, or whipped cream available to dip the tacos into.
Ice Cream Taco Variations
- Cookies and Cream Tacos - Cookies and cream ice cream, chocolate topping, and chopped Oreo cookies.
- S'mores Tacos - Marshmallow ice cream, chocolate topping, graham cracker crumbs, and marshmallow bits.
- Reese's Tacos - Chocolate peanut butter ice cream, chocolate topping, and chopped Reese's peanut butter cups and mini Reese's Pieces.
- Strawberry Shortcake Tacos - Strawberry ice cream, white chocolate topping, freeze-dried strawberries, and golden Oreo crumbs.
- Homemade Choco Tacos - Fudge swirl ice cream, chocolate topping, chopped nuts.
FAQs
Can I make the taco shells in advance?
Yes, you can bake the shells 1-2 days ahead of time. Once they have cooled, store them in a tightly sealed container at room temperature.
How do you store leftover dessert tacos?
Wrap the frozen ice cream tacos in plastic wrap and place them in a ziplock bag. They will last in the freezer for one month.
Do you love a recipe you tried from Inside BruCrew Life?
Please leave a 5-star ⭐️ rating and a review in the comments section below.
Recipe
Ice Cream Tacos
Yield: 10 Tacos
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
These easy Ice Cream Tacos are a delicious frozen treat. They are made with soft cinnamon sugar taco shells, filled with creamy ice cream, and topped with rich chocolate.
Ingredients
- 1 package (10 count) flour street tacos
- 3 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 1 ½ teaspoons ground cinnamon
- 1 quart vanilla bean ice cream
- 6 ounces semi-sweet chocolate chips
- 1 tablespoon coconut oil
- Sprinkles and/or Chopped Nuts
Instructions
- Preheat oven to 350°F.
- Stir together sugar and cinnamon in a bowl.
- Lay tortillas on sheet pan. Brush one side with melted butter. Sprinkle with cinnamon sugar mixture.
- Fold tortillas in half and place on an upside-down muffin tin with cinnamon sugar side facing up. Bake 10 minutes. Remove and let cool.
- Fill shells with ice cream. Smooth sides and place on pan. Freeze 30-60 minutes.
- Place chocolate chips and coconut oil in bowl and microwave 45 seconds. Stir and heat longer if needed.
- Spoon chocolate over ice cream and add sprinkles. Freeze again before serving. Store in plastic wrap or plastic bag.
Notes
This recipe was created using Dixie Crystals Sugar.
Nutrition Information:
Yield: 10Serving Size: 1
Amount Per Serving:Calories: 294Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 110mgCarbohydrates: 32gFiber: 2gSugar: 26gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Did you make this recipe?
Please leave a comment on the blog or share a photo on Pinterest
More Frozen Treats
- Reese's Ice Cream Cake
- Pudding Pops
- Dole Whip Recipe
- Oreo Shake
- Frosted Protein Lemonade
More Ice Cream
- Confetti Cookie Dough Ice Cream
- Peppermint Stick Ice Cream
- Oreo Shake
- Vanilla Bean Ice Cream
Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.
Learn More About Jocelyn
Reader Interactions
Comments
Marla
Not sure about the muffin tin use... fold them and set them in the spaces between the muffin indents???
Reply
Jocelyn
Yes, the muffin tin is to hold the tortilla in place while they bake. If you scroll up in the post, there is a picture that demonstrates what will look like. I hope that helps. Let me know if you have any other questions.
Reply
