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Ice Cream Tacos

By Lauren MiyashiroPublished: May 13, 2016

Approved by the Delish Test Kitchen

Dish, Food, Cuisine, Ingredient, Dessert, Baked goods, Sprinkles, Produce, Crêpe, Breakfast,

Chelsea Lupkin

Yields:

3

Prep Time:

20 mins

Total Time:

1 hr

It's the best of both worlds.

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Directions

1. Step 1Make cinnamon sugar: On a small plate, combine cinnamon and sugar and mix until fully combined.
2. Step 2Melt chocolate chips over a double boiler until smooth, then set aside.
3. Step 3In 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.
4. Step 4Shape 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.
5. Step 5Fill each taco with 3 scoops of vanilla ice cream and top with caramel. Freeze until hard, at least 30 minutes.

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