Summer made more fun with these super delicious Churro Ice Cream Tacos. They are a yummy homemade version of a Choco Taco.
When I think of Summer, I think of fun filled days at the beach. When we were younger we would get there in the morning and stay till the sun would set. My Mom would pack our lunch, but would always surprise us with a few dollars for my sister and I to head to the snack bar and buy and ice cream. My sister was a fan of the ice cream bars, and I could not wait to get my hands on a choco taco. I mean, who doesn't love a dessert taco?
Ice Cream Taco
Lately I have been thinking about dessert, okay, more like dreaming about it, and I realizing that I could come up with an even yummier version of my childhood favorite on my own.
First off, I'm OBSESSED with churros? I am not sure if its a growing up in San Diego thing or just a cinnamon sugar thing, but if I can make, eat, or swim in anything churro I will. 🙂 I knew I wanted the "taco shell" to be a churro and so it was just a matter of coming up with something that would give me a similar consistency. It wasn't until I was walking through Ralph's and I was picking up a package of naan for dinner that night, that I saw that Stonefire makes mini naan. DING, DING, DING!!! We have a winner my friends.
My churro choc-taco are coming to fruition. I was seriously so giddy, that I actually forgot all the other items on my grocery list and I drove straight home to make these dessert deliciousness. Do you guys know about Stonefire Naan? Its a fabulous flatbread that we serve all the time with meals, but there are so many different ways to enjoy it. Here is just one of our our new favorites...
Ingredients:
- 1 package Stonefire mini naan
- 3 tablespoons butter - melted
- ¼ cup sugar
- ½ teaspoon cinnamon
- ice cream
- hot fudge
- sprinkles
Directions:
Pre-heat oven to 400 degrees.Lay out your mini naan on a baking sheet and place in the oven for 3 minutes, and flip over and do another 3 minutes on the other side.
In a small bowl mix together your sugar and cinnamon.Pull out the naan out of the oven and brush on the melted butter to each side of the naan.
Then sprinkle with cinnamon sugar mixture to both sides and then fold the naan in half making a taco like shape. Then back into the oven under the broiler for 30 seconds to 1 minute or until lightly heated. The key is to making sure to not burn.
Pull the shells out and let cool completely. You want to make sure the shell is completely cool, otherwise you will have melted vanilla ice cream and it will be a big ol' mess. (I learned the hard way).
Next, grab two wide mouth shallow bowls. Pour hot fudge or melted chocolate in one and your sprinkles in the other. Scoop one to two scoops of ice cream into each taco shell.
Then dip the top of the taco into the hot fudge and then into the sprinkles.
I then placed the four taco into a square glass baking pan and then placed them into the freezer for 30 minutes to harden up the chocolate.
Churro Choco Taco
The shells are super churro-y and delicious. My kids have declared that they want these every single day of Summer.
I'd love to hear what your favorite childhood Ice Cream snack was/is?
HAPPY SUMMER!
Other Summer Treats You
- ICE CREAM SUNDAE CUPCAKES
- ICE CREAM IN A BAG
- EPIC ICE CREAM SANDWICH BAR
- THE BEST RAINBOW RICE CRISPY TREATS
- CHOCOLATE OREO ICEBOX CAKE
- 10 SUMMER CUPCAKES
Churro Ice Cream Taco - Homemade Choco Taco
Ingredients
- 1 package Stonefire mini naan
- 3 tablespoons butter - melted
- ¼ cup sugar
- ½ teaspoon cinnamon
- 4 scoops ice cream
- 1 cup hot fudge
- ½ cup sprinkles
Instructions
- Pre-heat oven to 400 degrees.Lay out your mini naan on a baking sheet and place in the oven for 3 minutes, and flip over and do another 3 minutes on the other side.
- In a small bowl mix together your sugar and cinnamon.Pull out the naan out of the oven and brush on the melted butter to each side of the naan.
- Then sprinkle with cinnamon sugar mixture to both sides and then fold the naan in half making a taco like shape. Then back into the oven under the broiler for 30 seconds to 1 minute or until lightly heated. The key is to making sure to not burn.
- Pull the shells out and let cool completely. You want to make sure the shell is completely cool, otherwise you will have melted vanilla ice cream and it will be a big ol' mess. (I learned the hard way).
- Next, grab two wide mouth shallow bowls. Pour hot fudge or melted chocolate in one and your sprinkles in the other. Scoop one to two scoops of ice cream into each taco shell.
- Then dip the top of the taco into the hot fudge and then into the sprinkles.
- I then placed the four taco into a square glass baking pan and then placed them into the freezer for 30 minutes to harden up the chocolate.
- The shells are super churro-y and delicious. My kids have declared that they want these every single day of Summer.
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ICE CREAM TACO
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