Ice Cream Tacos

Taco shells filled with ice cream and dusted in cinnamon sugar. It sounds wild, but it works beautifully. The crispy shell, warm spice, and cold ice cream create a contrast that’s like a churro sundae you can hold in your hand.

The trick is slicing the ice cream from a cylindrical carton into half-rounds that fit perfectly inside the taco shells. Slit the carton, peel it away, and slice into even rounds. Cut each round in half and tuck it right in. No scooping, no mess.

Brush the inside of each shell with melted butter and sprinkle with cinnamon sugar before filling. The butter helps the sugar stick and adds a rich, toasty flavor to the shell.

Pro Tips

• Work fast once the ice cream is out of the freezer. Soft ice cream won’t hold its shape inside the shell.
• Use a sharp knife dipped in hot water for clean ice cream slices. A dry knife drags and cracks the ice cream.
• Freeze the assembled tacos in a pan covered tightly with plastic wrap. They keep for days and are ready whenever you need them.
• Set out toppings buffet-style at serving time so everyone can customize.

Variations

• Churro tacos: Roll the buttered shells in cinnamon sugar on the outside too for full churro flavor.
• Chocolate drizzle: Drizzle melted chocolate sauce over each filled taco before serving.
• Fruit topped: Pile fresh strawberries, blueberries, and whipped cream on top for a fruity version.