Ice Cream Tacos

Ingredients

1 package melting chocolate
1 package Old El Paso stand n’ stuff taco shells
1/2 gallon ice cream of choice

Optional toppings

Mini marshmallows
Mini chocolate chips
Graham cracker chunks
Oreo cookie chunks
Chopped peanuts/pecans
Shredded coconut
Sprinkles

Directions

Melt chocolate in a double boiler or fondue pot. Brush melted chocolate onto the outside and inside of your taco shells and place them onto a cooling rack and/or parchment paper.

Slice your half gallon of ice cream, cutting the width of your taco shell. Once you have a slice, cut the slice in half and you will have two slices of ice cream that will fit perfectly inside the taco shell.

It’s easiest to do 2-4 of these at a time, put them in the freezer and then do more. You don’t want to let them get too melty while you finish the batch.

Cover the top of the tacos with your toppings of choice.

We did four versions of these tacos and used crushed Oreos, nuts, sprinkles, mini marshmallows, mini chocolate chips and crushed graham crackers.

Keep them in the freezer until you’re ready to serve.
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