Favorite Ice Cream Tacos Recipe

5 5 6
Favorite Ice Cream Tacos Recipe
Favorite Ice Cream Tacos Recipe photo by Taste of Home
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Favorite Ice Cream Tacos Recipe

Read Reviews
5 5 6
Publisher Photo
These ice cream-filled "tacos" are fun to make and eat. They're great party treats, and kids have a ball putting them together. Adults enjoy them, too. —Nancy Zimmerman, Cape May Court House, New Jersey
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/4 cup honey
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon water
  • 4 to 5 drops green food coloring
  • 1 cup flaked coconut
  • 1/2 gallon chocolate ice cream
  • 1 cup whipped topping
  • Red, orange and yellow M&M's milk chocolate miniature baking bits

Directions

Using a pencil, draw two 3-in. circles on a sheet of parchment paper. Place paper, pencil mark side down, on a baking sheet; set aside.
In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle.
Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter.
In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's. Yield: 16 tacos.
Originally published as Ice Cream Tacos in Country Woman April/May 2009, p30

Nutritional Facts

1 each: 281 calories, 14g fat (9g saturated fat), 32mg cholesterol, 95mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 3g protein.

  • 1/2 cup packed brown sugar
  • 1/3 cup butter, melted
  • 1/4 cup honey
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon water
  • 4 to 5 drops green food coloring
  • 1 cup flaked coconut
  • 1/2 gallon chocolate ice cream
  • 1 cup whipped topping
  • Red, orange and yellow M&M's milk chocolate miniature baking bits
  1. Using a pencil, draw two 3-in. circles on a sheet of parchment paper. Place paper, pencil mark side down, on a baking sheet; set aside.
  2. In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle.
  3. Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter.
  4. In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's. Yield: 16 tacos.
Originally published as Ice Cream Tacos in Country Woman April/May 2009, p30

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Reviews forFavorite Ice Cream Tacos

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rebeccaly User ID: 7449694 224002
Reviewed Apr. 2, 2015

"these were fun and relatively easy. We had them for April Fools day after a mexican meal! Very good too!"

MY REVIEW
NDachshund2 User ID: 4919910 180769
Reviewed Mar. 31, 2014

"We had a great time making these, we substituted chocolate chips form the coconut. Yum!!"

MY REVIEW
JeanBoothe User ID: 6456031 210788
Reviewed Apr. 3, 2012

"These tacos were a fun ending to a great Mexican meal! They were delicious to eat and oh so fun to make!"

MY REVIEW
gramahelen User ID: 4941498 185003
Reviewed Apr. 1, 2012

"Rolled mine over an empty paper towel roll to create a tighter "fold" Still a great presentation and reduced calories by using less ice cream"

MY REVIEW
annsway1 User ID: 1667005 124151
Reviewed Apr. 1, 2012

"Very good. Can't wait for my grandkids to try it!!"

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