Ice Cream Taco Recipe

Gather the ingredients.

 Preheat the oven to 350 F.  

Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log. 

Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar. 

Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned. 

Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold. 

Melt the chocolate chips and coconut oil in the microwave in a microwave-safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.  

Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely. 

While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.

Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm. 

Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles.

Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve.