Ice Cream Tacos

Ice Cream Tacos image



  • STEP 1

    To make taco shells, spray a medium skillet with vegetable cooking spray and heat over medium-high heat. Place one tortilla in the skillet and lightly brown, cooking for about a minute on each side. Sprinkle one side of the tortilla with sugar. Form the tortilla into the shape of a taco shell, with the sugary side on the outside, by standing it upright in an upside down standard muffin tin. Repeat with the remaining 7 tortillas and freeze the shells for 2 hours.

  • STEP 2

    Fill each tortilla with equal amounts of softened ice cream to the top edge of the shell. Squeeze the shell gently to distribute the ice cream. Place the tacos in the freezer for 1 hour.

  • STEP 3

    Coat the ice cream portion of the taco with a tablespoon of magic shell and quickly top with sprinkles. Enjoy immediately or return to the freezer in a covered container.

Per Serving: Calories: 494, Carbohydrate: 56 grams, Protein: 8 grams, Fiber: 2 grams, Fat: 25 grams, Saturated fat: 14 grams, Cholesterol: 63 milligrams, Sodium: 312 milligrams, Calcium: 244 milligrams.

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