Ice Cream Tacos – a delicious recipe with frozen waffles, chocolate ice cream, marshmallow, topping, caramel topping, maraschino cherries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Warm the waffles as directed on the package, but not to the point of being toasted, they still need to be pliable (I usually just micro zap them until they are just warm.
2
).
3
While warm, gently fold each waffle in half to resemble a taco.
4
Place in a 11x7 pan, 4 by 2 across so they can hold their shape.
5
In a large bowl fold marshmallows into the ice cream.
6
Spoon ice cream into the taco shells.
7
Drizzle fudge and caramel over the top of each.
8
Cover and freeze until firm.
9
To serve, dollop on the whipped topping to look like sour cream, sprinkle on the coconut to look like lettuce and top with the cherry halves to look like tomatoes.
10
For a more traditional Mexican type for adults, try this with cinnamon ice cream with caramel topping or chocolate ice cream sprinkled with cinnamon.
137
kcal
Calories
8
g
Fat
15
g
Carbs
1
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 8 round frozen waffles, thawed, 1 quart chocolate ice cream, slightly softened, ½ cup miniature marshmallow, ½ cup hot fudge topping, 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.
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