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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!
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?
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!
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.
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.
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.
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!
Churro Ice Cream 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
Nutrition information is automatically calculated, so should only be used as an approximation.
WOW do these look great! I love the old Choco Taco’s and anything with a cone is great in my book!
Thank you Paige!