Chocolate Dipped Ice Cream Tacos
This recipe is the jumping-off point for chocolate dipped ice cream tacos. Add whatever other favorite ingredients and ice cream flavors you like. To serve at a party, I put each one in a twist top plastic bag and then twist tie them and store in the freezer or cooler until serving.
Servings: 8
Calories: 329kcal
Ingredients
- 1 box 'stand and stuff' hard taco shells
- 1 quart of vanilla ice cream, or other preferred flavor, softened
- 1 cup semi-sweet or darker chocolate chips
- 6 Tablespoons butter, chopped
- 1 ½ Tablespoons light corn syrup
Optional:
- For cannoli-inspired tacos:
- 1 cup mini chocolate chips
- 1 teaspoon cinnamon
- Chopped peanuts or walnuts for sprinkling
Instructions
- Fill 1 box taco shells with 1 quart softened vanilla ice cream, and if making the cannoli recipe, add 1 cup mini chocolate chips and 1 teaspoon cinnamon.
- Freeze until hard, about 2 hours.
- Melt 1 cup chocolate chips in the microwave, then stir in 6 Tablespoons chopped butter and 1 ½ Tablespoons corn syrup.
- Dip the tacos in 1 cup mini chocolate, sprinkle with chopped peanuts and let harden, about 2 minutes.
- Place individual tacos into open-top plastic bags and then close with twist ties or colorful ribbon until serving.
Nutrition
Serving: 1taco | Calories: 329kcal | Carbohydrates: 40g | Protein: 7g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 55mg | Sodium: 168mg | Potassium: 246mg | Fiber: 1g | Sugar: 40g | Vitamin A: 845IU | Vitamin C: 1.6mg | Calcium: 222mg | Iron: 0.5mg