Ice Cream Taco Recipe
A sweet homemade ice cream taco offers a delightful summertime on-the-go treat.
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Instructions
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Preheat the oven to 350F.
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Line a baking sheet with parchment paper, then form 6 foil logs and drape tortillas over them to create taco shell shapes.
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Melt butter, brush onto tortillas, and sprinkle with sugar.
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Bake for 10 minutes or until lightly browned.
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Cool baked shells, then freeze for 15 minutes until very cold.
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Melt chocolate chips and coconut oil in 30-second increments until smooth.
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Brush melted chocolate onto the inside of each shell, then refreeze for 10-15 minutes until hardened.
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While shells harden, soften ice cream slightly and fill each shell to the top.
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Freeze filled tacos for 1-2 hours until very firm.
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Reheat remaining chocolate, pour into a loaf pan, and quickly dip the top of each taco, covering ice cream and shell edges, then sprinkle with sprinkles.
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Freeze until chocolate is completely hardened, then serve.