Ice Cream Tacos – a delicious recipe with chocolate melting, taco, gallon ice cream choice, marshmallows, chocolate chips, graham cracker chunks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Melt chocolate in a double boiler or fondue pot.
2
Brush melted chocolate onto the outside and inside of your taco shells and place them onto a cooling rack and/or parchment paper.
3
Slice your half gallon of ice cream, cutting the width of your taco shell.
4
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.
5
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.
6
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.
7
Keep them in the freezer until you're ready to serve.
316
kcal
Calories
20
g
Fat
30
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 package chocolate melting, 1 package taco shells Old El Paso stand n' stuff, 1/2 gallon ice cream choice, mini marshmallows optional, and more.
Yes, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
