What You Need:

 

8 mini corn taco shells

1/3 C of milk chocolate chips, divided

1 pint vanilla ice cream

2 T peanuts, chopped

 

How to Make It:

 

Preset the oven control to 350 degrees allowing the oven to preheat.

Stand the taco shells, opening up, in a loaf pan placing foil balls at each end to keep them upright.

Heat the shells in the oven for 5 minutes or until crispy. 

Remove and allow the shells to cool for 10 minutes.

Fill the bottom of each cooled shell with 1 t of the chocolate chips.

Fill each of the taco shells with 1/4 C of ice cream.

Place the pan of filled shells into the freezer for at least 15 minutes.

Place the remaining chocolate chips into a microwave safe bowl.

Microwave on high 1 minute then stir.

If the chips are not completely melted and smooth return to the microwave at 30 second intervals, stirring after each interval until the chips are melted and smooth.

Remove the tacos from the freezer.

Trickle the melted chocolate over the top of each of the tacos.

Quickly sprinkle each taco with the chopped peanuts.

Return to the freezer for at least 10 minutes.

 

Makes 8 ice cream tacos

 

These easy to make ice cream tacos will be a hit on New Years Eve. Any flavor of ice cream will work.  You can also use any type of ice cream topping to drizzle over the top.  Create an ice cream taco that will suit your children’s tastes.

 

Preparation Time:  approximately 30 minutes

Baking Time:  approximately 5 minutes

Freezing Time:  approximately 25 minutes

Total Time:  approximately 1 hour

 

Nutritional Information per taco: (approximate values)

Calories 140; fat 8 g; sodium 60 mg; carbohydrates 15 g;

sugars 10 g; protein 3 g