Serves 4
40 min
Ice Cream Tacos
Recipe GLPRd1e2e355be2da5
Crispy cinnamon-sugar tortilla shells shaped into taco boats and filled with creamy ice cream and fresh fruit. A fun, handheld dessert that combines warm, crispy shells with cold ice cream for a delightful contrast of textures and temperatures.
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Ingredients
4 flour tortillas, 6–8 inches
3 tablespoons butter, melted, or cooking oil spray
3 tablespoons sugar
¾ teaspoon ground cinnamon
1 quart vanilla ice cream (or flavor of choice)
1 cup diced fresh fruit (such as strawberries, blueberries, or mango)
Directions
Preheat your oven to 350°F. Cut four 8-inch strips of aluminum foil, then fold each strip in half lengthwise to create a long, narrow rectangle approximately 4 inches wide. Fold each folded rectangle in half again lengthwise to create a center crease. Lay the creased foil strips across an upside-down muffin tin so they rest in the valleys between the cups, creating molds that will shape the tortillas.
Pat each tortilla dry with a paper towel. Using a pastry brush, lightly coat both sides of each tortilla with melted butter, or lightly spray both sides with cooking oil spray to ensure even coverage.
In a small bowl, whisk together the sugar and ground cinnamon until well combined. Sprinkle the cinnamon-sugar mixture generously and evenly over both sides of each tortilla.
Using a knife or skewer, very lightly score a faint line down the center of one side of each tortilla, then score two more light lines on either side of that center line—these score marks will help the tortilla fold evenly. Place each tortilla scored-side inward into a foil mold, folding the tortilla in half so it forms a taco boat shape.
Bake the tortilla shells for 10–12 minutes, until the edges are golden brown and crispy. While they bake, set up a cooling station by laying long chopsticks or wooden skewers across the tops of bowls or glasses, creating a rack where the hot tortillas can hang as they cool.
When the tortillas are golden and crispy, carefully remove them from the muffin tin using tongs (be cautious—they will be very hot). Immediately drape each tortilla over the chopsticks or skewers, resting them upside-down so they hold their taco boat shape. Allow them to cool and set for at least 15 minutes until completely crisp.
Once cooled, gently transfer the tortilla shells to a serving platter. Just before serving, scoop your desired ice cream into each shell, top with the fresh diced fruit, and serve immediately.
