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5 from 1 vote

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.
Course: Frozen Treats
Servings: 8
Calories: 329kcal
Author: Good Dinner Mom


  • One 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 1/2 Tablespoons light corn syrup
  • Optional for cannoli-inspired tacos
  • 1 cup mini chocolate chips
  • 1 teaspoon cinnamon
  • Chopped peanuts or walnuts for sprinkling


  • Fill taco shells with 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 chocolate chips in the microwave, then stir in 6 tablespoons chopped butter and 1 1/2 tablespoons corn syrup.
  • Dip the tacos in the 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.


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