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These Churro Ice Cream Tacos have a buttery, cinnamon sugar shell, creamy ice cream filling and a rich chocolate coating.  Top them off with bright sprinkles and you have a fun, cool summer treat that everyone will love!

Ice cream tacos with chocolate coating and bright sprinkles on a white plate.

Close up of ice cream tacos

It’s summer which means its time for all the frozen treats!  Why have a boring ice cream cone when you could have a Churro Ice Cream Taco?  That’s right, I said it, an Ice Cream Taco.  But this isn’t a savory taco, although we love those too.  This is a dessert taco!  Flour Tortillas are covered with cinnamon sugar, then filled with Open Nature Ice Cream®, coated with chocolate and topped with sprinkles.  Can you even?

Ice Cream pints coming out of a Safeway bag

I have been working with Safeway to create a recipe for their Open Nature Ice Creams, and I knew that these Ice Cream Tacos would be the perfect fit. Open Nature Ice Creams have no artificial colors or flavors and feature a clean ingredient deck. Their Scandal-Less Ice Cream® is low in fat and calories but high in protein and comes in a ton of fun flavors! And each pint has between 240 and 370 calories – for the whole pint!  Raise your hand if you have ever eaten an entire pint in one sitting 🙋‍♀️.

I also love that Open Nature has so many non-dairy desserts options. They are a great alternative to traditional ice cream with sorbet, almond milk, cashew milk, oat milk, and coconut milk options.  My mom can’t eat dairy, so we are always looking for alternatives for her, and these are perfect.  I grabbed a pint of Coconut frozen dessert for her!

 

Collage image of tortillas being fried and coated in cinnamon sugar, and being shaped in muffin tin.

These Ice Cream Tacos are so easy to make. I used small street taco sized tortillas (4.5 inches).  Brush each side with melted butter, then pan fry 1-2 minutes per side until they are starting to turn golden brown.  Dust with cinnamon sugar, then shape into taco shells.  I used an upside down muffin tin to keep the shells in a taco shape.

Collage image of filling tortilla with ice cream and ice cream tacos sitting in an upside down muffin tin.

Allow the ice cream to soften slightly to make filling the shells easier. Be sure the shells are completely cool before filling with the ice cream, to avoid as much melting as possible.  You need to work pretty quickly to avoid a mess!  After filling a taco shell with ice cream, return it to the upside down muffin tin to help it keep its shape.  Then place the whole thing in the freezer for at least 20 minutes – longer is OK too.

Chocolate dripping off of an ice cream taco.

When ready to dip the tacos in chocolate, add 5 ounces of dark chocolate chips and 1 tablespoon of coconut oil to a microwave safe bowl.   Microwave in 30 second intervals, stirring in between, until chocolate chips are melted.  Stir well. Remove the ice cream tacos from the freezer, and quickly dip the edges of each on in the melted chocolate, allowing the excess to drip off.  If you can’t get the middle/inside of the taco coated, you can spoon some chocolate over it to completely coat, then allow the excess to drip off.  Top with sprinkles.

Collage image of spoon drizzling chocolate onto ice cream taco, finished tacos in a muffin tin

Place tacos back in the freezer for at least another 20 minutes.  After that, you can start eating them!  But if you don’t want to eat them right away, you can transfer them to a freezer bag until you are ready to eat them.

Ice cream tacos

I shopped at Safeway, but you can also find Open Nature Ice Cream exclusively at the Albertsons Companies family of stores, including Albertsons,, ACME Markets, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons OR ONLINE.

Safeway also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!

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Churro Ice Cream Tacos

Prep 20 minutes
Freezing time 40 minutes
Total 1 hour
Servings 4 tacos

Ingredients 

  • 1 pint Open Nature Ice Cream
  • 4 small tortillas street taco sized, 4.5 inch
  • 2 tbsp butter melted
  • 4 Tbsp sugar
  • 1 tsp cinnamon
  • 5 ounces semi sweet chocolate chips
  • 1 tbsp coconut oil
  • 2 tbsp Sprinkles for topping

Instructions 

  • Mix cinnamon and sugar together in a bowl, set aside.
  • Place a 12 cup muffin tin upside down on top of a large baking sheet. Set aside. The baking sheet will catch any ice cream drips there might be.
  • Heat a skillet over medium high heat. Brush each side of a tortilla melted butter, then pan fry 1-2 minutes per side until they are starting to turn golden brown.  Dust with cinnamon sugar, then shape into taco shells.  I used an upside down muffin tin to keep the shells in a taco shape. Allow shells to fully cool before filling with ice cream.
  • Allow the ice cream to soften slightly to make filling the shells easier. Use a spoon to fill a shell with ice cream. After filling a taco shell with ice cream, return it to the upside down muffin tin to help it keep its shape.  Then place the whole thing in the freezer for at least 20 minutes.
  • When ready to dip the tacos in chocolate, add 5 ounces of dark chocolate chips and 1 tablespoon of coconut oil to a microwave safe bowl.   Microwave in 30 second intervals, stirring in between, until chocolate chips are melted.  Stir well. Remove the ice cream tacos from the freezer, and quickly dip the edges of each on in the melted chocolate, allowing the excess to drip off.  If you can’t get the middle/inside of the taco coated, you can spoon some chocolate over it to completely coat, then allow the excess to drip off.  Top with sprinkles.
  • Place tacos back in the freezer for at least another 20 minutes.  After that, you can start eating them!  But if you don’t want to eat them right away, you can transfer them to a freezer bag until you are ready to eat them.

Nutrition

Serving: 1taco | Calories: 495kcal | Carbohydrates: 60g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 201mg | Fiber: 3g | Sugar: 27g | Vitamin A: 193IU | Calcium: 27mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Ice cream tacos with chocolate coating and sprinkles

Churro Ice Cream Taco pin

Hello! I’m Meghan.

I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.

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2 Comments

  1. 5 stars
    WOW do these look great! I love the old Choco Taco’s and anything with a cone is great in my book!