This dessert taco is simple enough for every day, but special enough for company. It goes a step beyond just ice cream topped with strawberries.

Paula

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
2
Yield:
1 taco cup
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Stir strawberries and sugar together in a small bowl; set aside until needed.

  • Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.

  • Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.

  • Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.

  • Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.

Nutrition Facts

798 calories; protein 13g 26% DV; carbohydrates 84.6g 27% DV; fat 61.2g 94% DV; cholesterol 10mg 3% DV; sodium 110.2mg 4% DV. Full Nutrition
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