Dessert Tacos: Crispy Neapolitan Delight
These dessert tacos combine the crunch of a golden taco shell with the creamy, colorful layers of Neapolitan ice cream. Fun to serve and easy to customize, they’re perfect for family gatherings, parties, or an indulgent treat any time.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 8 1x
Ingredients
Scale
- Small flour tortillas (6–8)
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 3 scoops of chocolate ice cream
- 3 scoops of vanilla ice cream
- 3 scoops of strawberry ice cream
- 2 tablespoons chocolate sauce or melted chocolate
- Sprinkles, crushed nuts, or crushed cookies for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Brush tortillas lightly with melted butter on both sides.
- Sprinkle sugar and cinnamon evenly over each side of the tortillas.
- Bake tortillas on a baking sheet for 8–10 minutes until golden and slightly crisp, flipping halfway through.
- Shape the tortillas immediately after baking over a wooden spoon handle or similar object to create a taco curve. Let cool for at least 5 minutes.
- Soften the ice cream at room temperature for 5–10 minutes to make scooping easier.
- Scoop the ice cream into each taco shell, layering chocolate, vanilla, and strawberry in order.
- Drizzle chocolate sauce over the ice cream for extra richness.
- Add toppings such as sprinkles, crushed nuts, or cookies.
- Optional: Freeze assembled tacos for 15–20 minutes to firm up before serving.
- Serve immediately and enjoy the crunchy, creamy delight.
Notes
Ensure shells are fully cooled before filling to prevent melting.
Customize ice cream flavors and toppings as desired.
Store extra shells separately to maintain crispiness.