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Chocolate-Ice Cream Tacos

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  • Prep 35 min
  • Total 4 hr 35 min
  • Servings 6
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Feeling nostalgic for those classic Chocolate-Ice Cream Tacos? Make a homemade version of the ice cream truck favorite with only a few ingredients! These frosty treats are great for kids and for bringing out the kid in you. Because who doesn't love a yummy ice cream snack?
By Cindy Ensley
Updated Nov 22, 2022
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  • 6 tortillas from 1 package (8.2 oz) Old El Paso™ Flour Tortillas for Soft Tacos and Fajitas (10 Count)
  • 1 bag (10 oz) semisweet chocolate chips
  • 2 tablespoons coconut oil
  • About 6 scoops vanilla ice cream
  • Candy sprinkles, as desired


  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make 6 foil balls, and fold tortillas over balls to create taco shapes; place on cookie sheet. Bake tortillas about 10 minutes or until lightly browned and crisp. Cool. Place cooled pan of tortillas in freezer 10 to 15 minutes or until cold.
  • 2
    Meanwhile, in medium microwavable bowl, heat chocolate chips and oil in 30-second increments, stirring after each, until melted and smooth. Spoon or brush melted chocolate mixture on inside of each shell to coat. Place back on tray and freeze another 10 to 15 minutes or until cold and chocolate is hardened. Reserve remaining chocolate.
  • 3
    While chocolate hardens, let ice cream soften a bit. Once shells are cold, they are ready to fill with ice cream. Fill each shell to the edges with ice cream, being careful not to break the shell. The chocolate may crack a bit, but that’s okay. Place the ice cream-filled tacos back on the tray in the freezer 1 to 2 hours or until ice cream is very firm.
  • 4
    Reheat reserved chocolate coating in microwave 30 to 60 seconds as necessary. Pour chocolate into wide container, like a small loaf pan. Remove ice cream tacos from freezer and, working quickly, dip each taco into the chocolate coating, being sure to seal in the ice cream completely, and add candy sprinkles. Place back on parchment-lined cookie sheet, and freeze another 2 hours or until firm before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    These chocolate-covered ice cream tacos are perfect for sharing. Simply cut in half with a sharp knife.
  • tip 2
    Working quickly is key with this ice cream tacos recipe, as is making sure everything remains cold (especially the ice cream). Do your best to make sure you don’t have a drippy mess on your hands!
  • tip 3
    Switch up this recipe and use any flavor ice cream you like. Swap out the candy sprinkles for nuts, crushed cookies, coconut or whatever other garnish you can think of!


Nutrition Facts are not available for this recipe
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