Ice Cream Tacos look just like the real thing—but they're stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. These are as much fun to make as to eat. —Karen Oney, Fort Worth, Texas
Ice Cream Taco Tips
Can I use homemade ice cream in an Ice Cream Taco?
Yes, you can use homemade ice cream for this recipe! Choose from one of our favorite homemade ice cream recipes.What variations can I make to these Ice Cream Tacos?
One of our favorite variations is dipping the taco shell into chocolate and sprinkles. You can also try new toppings like sprinkles, peanuts or different ice cream sauces.What other fun ice cream desserts can I try?
There are plenty more fun ice cream desserts you can try! Some of our favorites are Fried Ice Cream Dessert Bars, Homemade Ice Cream Sandwiches and Confetti Pie.Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Ingredients
- 2 flour tortillas (6 inches)
- 1/8 teaspoon ground cinnamon
- 2 tablespoons canola oil
- 2 tablespoons chopped pecans
- 2 tablespoons sweetened shredded coconut
- 1 drop green food coloring
- 1 cup chocolate ice cream
- 1/4 cup whipped topping
- 6 maraschino cherries, halved
Directions
- Sprinkle 1 side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, 1 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 2 small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.
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