Favorite Ice Cream Tacos Recipes

ICE CREAM TACOS

Steps:

• Sprinkle one side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, one at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels. , In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.

ICE CREAM TACOS

Steps:

• Make cinnamon sugar: On a small plate, combine cinnamon and sugar and mix until fully combined.
• Melt chocolate chips over a double boiler until smooth, then set aside.
• In a small skillet over medium heat, heat butter. Add tortillas and sauté, one at a time, until golden and crisp, 2 minutes per side. Dredge both sides of the tortilla in cinnamon sugar.
• Shape the tortillas: Fold tortillas in half and dip the outer edges in melted chocolate, then dip in sprinkles. Flip over a muffin tin and stand the tortillas upright. Let sit until chocolate is hardened, about 10 minutes.
• Fill each taco with 3 scoops of vanilla ice cream and top with caramel. Freeze until hard, at least 30 minutes.

FAVORITE ICE CREAM TACOS

Steps:

• Using a pencil, draw two 3-in. circles on a sheet of parchment. Place paper, pencil mark side down, on a baking sheet; set aside., In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle. , Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter., In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's.

ICE CREAM TACO RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
• Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
• Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
• Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
• Melt the chocolate chips and coconut oil in the microwave in a microwave-safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
• Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
• While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
• Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
• Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles .
• Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve.

ICE CREAM TACOS

Steps:

• Scoop the ice cream 3 scoops at a time into a large piping bag and use your hands to warm the ice cream slightly. Fill a taco shell with ice cream almost to the top, then squeeze the shell a bit to compress the ice cream and push it even with the rim of the shell. Put the filled shell back in the freezer, then continue with the remaining taco shells and ice cream, refilling the piping bag as needed. Freeze until the ice cream is solid again, about 30 minutes.
• Melt the chocolate and 1/2 cup of the cream in a double boiler. Stir until smooth and shiny. If it is too thick (depending on the chocolate brand), add a bit more cream--the chocolate mixture should cling to the taco when dipped, but not run right off. Dip the top of each taco in the chocolate. Fill in any empty spots by spooning on additional chocolate and spreading it. Let any excess drip off, then roll each in the chopped pepitas while the chocolate is still setting. Freeze again to set the chocolate, about 30 minutes.

GIANT ICE CREAM TACO

Steps:

• Preheat the oven to 350 degrees F. Prepare the cookie mix as the label directs for drop cookies, mixing in the cornmeal. Roll out into a 13-inch round on floured parchment paper; trim into a 12-inch circle with a paring knife.
• Cut the cookie in half with the paring knife to make 2 semicircles, then use kitchen shears to cut through the parchment so each semicircle is on its own piece of parchment.
• Slide 1 semicircle (on the parchment) onto a rimmed baking sheet. Press the straight edge of the semicircle up against the rim as shown. Slide the other semicircle flat onto a separate baking sheet. Bake until golden, 12 minutes.
• Remove the cookies from the oven. Use the handle of a wooden spoon to shape the edge of the curved cookie. Let the cookies cool completely on the baking sheets.
• Put the curved cookie on a clean parchment-lined baking sheet. Cut the ice cream out of the carton; slide onto the cookie. Use plastic wrap to gently press the ice cream so that it goes almost to the edge.
• Sprinkle the side of the ice cream with the cereal, pressing to adhere. Transfer to the freezer.
• To make "lettuce," combine the coconut with 3 drops green food coloring, 1 drop yellow food coloring and a small splash of water in a resealable plastic bag; shake and massage until the coconut is light green.
• Slice the Circus Peanuts into thin strips to look like shredded cheese; chop the cherries for the tomatoes.
• Sprinkle the coconut, Circus Peanuts and cherries over the cereal. Place the other cookie on top of the ice cream so the two cookie edges line up. Freeze until firm, at least 2 hours.

CHOCOLATE-ICE CREAM TACOS

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make 6 foil balls, and fold tortillas over balls to create taco shapes; place on cookie sheet. Bake tortillas about 10 minutes or until lightly browned and crisp. Cool. Place cooled pan of tortillas in freezer 10 to 15 minutes or until cold.
• Meanwhile, in medium microwavable bowl, heat chocolate chips and oil in 30-second increments, stirring after each, until melted and smooth. Spoon or brush melted chocolate mixture on inside of each shell to coat. Place back on tray and freeze another 10 to 15 minutes or until cold and chocolate is hardened. Reserve remaining chocolate.
• While chocolate hardens, let ice cream soften a bit. Once shells are cold, they are ready to fill with ice cream. Fill each shell to the edges with ice cream, being careful not to break the shell. The chocolate may crack a bit, but that's okay. Place the ice cream-filled tacos back on the tray in the freezer 1 to 2 hours or until ice cream is very firm.
• Reheat reserved chocolate coating in microwave 30 to 60 seconds as necessary. Pour chocolate into wide container, like a small loaf pan. Remove ice cream tacos from freezer and, working quickly, dip each taco into the chocolate coating, being sure to seal in the ice cream completely, and add candy sprinkles. Place back on parchment-lined cookie sheet, and freeze another 2 hours or until firm before serving.

ICE CREAM TACOS WITH CHOCOLATE AND PEANUTS

Steps:

• Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
• Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
• Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
• Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
• Do Ahead
• Tacos can be frozen in an airtight container for up to 7 days.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY

Steps:

• Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
• Add the milk, vanilla, and butter, and whisk until fully incorporated.
• Sift in the flour and cocoa powder. Whisk until smooth.
• Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
• Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
• If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
• Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
• Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
• Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
• Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
• Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
• Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
• Serve immediately or return to the freezer until ready to eat.
• Enjoy!