Best Favorite Ice Cream Tacos Recipes

FAVORITE ICE CREAM TACOS

Favorite Ice Cream Tacos image

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

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 16 tacos.

Number Of Ingredients 10

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

Steps:

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 : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

FAVORITE ICE CREAM TACOS RECIPE

Favorite Ice Cream Tacos Recipe image

How to make Favorite Ice Cream Tacos Recipe

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

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 minis

Steps:

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.