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Favorite Ice Cream Tacos

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
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    16 tacos

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 sweetened shredded coconut
  • 1/2 gallon chocolate ice cream
  • 1 cup whipped topping
  • Red, orange, and yellow M&M's minis

Directions

  • Using a pencil, draw two 3-in. circles on a sheet of parchment. 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.
Nutrition Facts
1 each: 281 calories, 14g fat (9g saturated fat), 32mg cholesterol, 95mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 3g protein.
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