Chocolate "Ice Cream" Tacos Recipe

Name: Chocolate "Ice Cream" Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup half-and-half; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding; 4 bananas, sliced; 2 large flour tortillas; 1/4 cup sugar; 1 tsp. ground cinnamon; 1/4 cup butter, melted; 1/4 cup thawed Cool Whip Whipped Topping; 1/4 cup chocolate syrup; 1/4 cup chopped pecans, toasted

Servings: persons

1
Heat oven to 350 degrees F.
2
Blend half-and-half, pudding mix and bananas in blender until smooth; spoon into freezerproof bowl.
3
Freeze 6 hours or until firm.
4
Meanwhile, use 3-1/2-inch cookie cutter to cut each tortilla into 4 rounds.
5
Mix sugar and cinnamon.
6
Brush both sides of tortilla rounds with butter; sprinkle with sugar mixture.
7
Bake 5 to 8 min.
8
or until lightly browned.
9
Immediately transfer tortilla rounds to hang over round handles of large wooden spoons placed over top of large bowl to form taco shells.
10
Cool completely.
11
Fill taco shells with pudding mixture just before serving; top with remaining ingredients.

826

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup half-and-half, 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, 4 bananas, sliced, 2 large flour tortillas, and more.

Yes, Chocolate "Ice Cream" Tacos falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Chocolate "Ice Cream" Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions