Chocolate "Ice Cream" Tacos

380 8 servings, 1 taco (72 g) each
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8 servings, 1 taco (72 g) each

This dessert taco recipe is as fun to make as it is to eat. The frozen chocolate-banana pudding filling is the perfect complement to the crisp cinnamon-dusted mini taco shells. This delicious dessert taco recipe will be a sure hit at your next get together.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Blend half-and-half, pudding mix and bananas in blender until smooth; spoon into freezerproof bowl. Freeze 6 hours or until firm.
  • Meanwhile, use 3-1/2-inch cookie cutter to cut each tortilla into 4 rounds. Mix sugar and cinnamon. Brush both sides of tortilla rounds with butter; sprinkle with sugar mixture. Bake 5 to 8 min. or until lightly browned. Immediately transfer tortilla rounds to hang over round handles of large wooden spoons placed over top of large bowl to form taco shells. Cool completely.
  • Fill taco shells with pudding mixture just before serving; top with remaining ingredients.

Make Ahead

The taco shells can be baked ahead of time. Cool, then store in airtight container at room temperature up to 24 hours before filling as directed.


For best results, let frozen pudding mixture stand at room temperature about 10 min. before scooping into taco shells.


  • 8 servings, 1 taco (72 g) each

Nutritional Information

Serving Size 8 servings, 1 taco (72 g) each
Calories 300
% Daily Value
Total fat 12g
Saturated fat 6g
Cholesterol 20mg
Sodium 300mg
Carbohydrate 48g
Dietary fibre 3g
Sugars 29g
Protein 4g
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 2 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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