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Mini Ice Cream Taco's

What you need

Equipment

No equipment needed

Ingredients

5 8” tortilla’s
4 tbsp butter, melted
1 1/2 tsp cinnamon powder
3/4 cup sugar
1 pint vanilla ice cream
200g dark chocolate
1 tbsp coconut oil

Directions

  1. Preheat oven to 400F (200C).
  2. Cut 4-5 rounds out of each tortilla shell with a cookie cutter to get about 25 shells.
  3. In a bowl, mix together butter, sugar and cinnamon.  Toss each tortilla round in butter mixture to coat.
  4. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 5-6 minutes until just golden brown.  Takeout and let cool and set in tray.
  5. Fill each with vanilla ice-cream to the rim and smooth out. Freeze for 1 hour or until needed.
  6. Melt chocolate and coconut oil in the microwave in 30 second intervals until melted. 
  7. Dip frozen taco tops in melted chocolate and let set to Harden in the freezer for 10 minutes.
  8. Enjoy!

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