Ice Cream Taco Recipe with Whipped Cream, Nuts and a Cherry… OK, Two Cherries

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Summertime is ice cream time. Time to put away the cookie and muffin recipes and listen for the tune from the ice cream truck as it makes its way down your street. There are very few things that bring as much pure joy in the summer than the sound of the ice cream truck.
What? No ice cream truck in your neighborhood? Never fear, I have a quick and easy ice cream dessert recipe that will top off your next backyard bbq without struggling with the ice cream maker or crossing your fingers and hoping the ice cream will firm up in the freezer.
It’s an Ice Cream Taco. A crispy flour tortilla shell dusted with cinnamon and sugar and filled with ice cream. Drizzle the taco with your favorite chocolate sauce and sprinkle with nuts and you have the perfect ice cream dessert for your next outdoor party.

So… “Get Grillin” with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans and have some fun on the grill!

Ice Cream Taco Recipe
Ingredients:
canola oil for frying
6 flour tortillas, 6 inch size
1/2 cup granulated sugar
1 tablespoon cinnamon
1 quart vanilla ice cream
8-12 ounces whipped cream
6 ounces chocolate syrup
6 ounces almonds, chopped

Directions for Ice Cream Taco
Pour about 1 inch of oil into a pot or frying pan. Make sure there is plenty of room left in the pan so that the oil does not boil over. Heat the oil to about 250 degrees or until small bubbles form when a piece of tortilla is put into the oil.
Place a tortilla into the oil making sure it is completely covered with oil for a few seconds. Using tongs or a fork, hold one side of the tortilla down in the oil. With another set of tongs, fold the opposite side of the tortilla over the top of the submerged side to make the shape the taco shell. Do not allow the tortilla to fry in too narrow of a taco shell, it should be just under a 90 degree angle so that the scoops of ice cream and whipped cream will fit easily into the taco shell.
Fry the shell until crisp. Remove from oil and drain on paper towels.
Mix the sugar and cinnamon together and pour onto a plate or pie tin. Set the taco shell in the sugar mixture and sprinkle the mixture over the inside and outside of the taco shell. Shake off the excess.
Repeat the process for all of the tortillas.
Using a 3 oz ice cream scoop, form the ice cream into equal scoops. You may place the scoops on a tray and freeze for later or place directly into the taco shell.
Spoon whipped cream into the taco.
Drizzle the taco with chocolate sauce and sprinkle with chopped nuts.
Top with a cherry or two.

Here are some links to homemade ice cream recipes if you would like to make your own.

Homemade Vanilla-Citrus Ice Cream (No maker required)– by Poor Girl Eats Well

Homemade Peach Ice Cream-by Never Enough Thyme When Lana ‘s Cooking

Mango Ice Cream Recipe-by Spice Your Life

Banana Soft Serve-by Green Lite Bites

-posted by Sandy