Fried Ice-Cream Dessert Taco

Nuvita Biscuits

Fried ice cream and cinnamon sugar shells come together for the ultimate dessert taco and its very delicious


  1. 1 quart favourite ice cream (I used chocolate chip)
  2. 1 cup crushed cornflakes
  3. 1 cup vanilla wafer crumbs
  4. 2 eggs
  5. 2 tbsp sugar
  6. Vegetable oil
  7. 1/4 cup chocolate chips
  8. 1/2 tbsp shortening
  9. 1 tsp cinnamon
  10. 3 tbsp sugar powder
  11. 6 corn tortillas
  12. 1 tbsp butter, melted
  13. Chocolate sauce
  14. Whipped cream




1. Scoop out 6 medium scoops of ice cream, place them on a waxed paper lined sheet then Freeze it for 2 hours

2. In a small bowl, toss together cookie crumbs and cornflakes then roll the ice cream scoops in the crumb mixture then again freeze for 30 minutes

3. In a bowl, beat eggs and 2 tbsp sugar then dip ice cream scoops in egg, then roll in crumb mixture. Repeat, coating completely then again freeze for an additional 1 hour

4. Brush tortillas with melted butter. In another small bowl, combine cinnamon and 3 tbsp of sugar powder. Sprinkle tortillas with cinnamon sugar

5. In a toaster oven or oven, place tortillas on racks. Slip ends of tortillas through rungs that are 2 inches apart, so that the ends are hanging down. Bake or toast tortillas until crispy at 400 degrees F, about 3-5 minutes. Remove tortilla shells from oven, set aside

6. In a small bowl, add chocolate chips and shortening. Microwave chocolate till it melts, that’s about 1 minute. Stir chocolate and shortening to combine until smooth. Dip shells in chocolate, set aside

7. Heat vegetable oil in a large pot or fryer to 400 degrees F. One at a time, lower scoops into oil and fry until crisp, 5 seconds – 10 seconds. Fill tortilla shells with fried ice cream

8. Drizzle with chocolate sauce and whipped cream if desired (though highly recommended)




  1. Since my scoops were a little too big for the shells, I sliced my fried ice cream so it could fit. Though, either method works great!



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