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Mexican Ice Cream Tacos

Recipe

These sweet tacos make the perfect sweet treat.

Serves: 6 people   |   Prep time: 15 minutes   |   Cooking time: 10 minutes

Mexican   |   Dessert   |   Vegetarian

  

Ingredients

For the Sweet taco shells:

  • 6 Mini Wraps
  • 70g Unsalted Butter
  • 1 tbsp Icing Sugar
  • 2 tbsp Granulated Sugar

For the Toppings:

Topping 1:

  • 2 tbsp Biscoff Spread
  • 4 Biscoff Biscuits, crumbled into crumbs
  • 6 mini scoops of Cookie Dough Ice Cream

Topping 2:

  • 2 tbsp Lemon Curd
  • 2 tbsp Sprinkles
  • 3 scoops Mango Sorbet
  • 3 scoops Raspberry Sorbet

Topping 3:

  • 2 tbsp Nutella
  • 2 tbsp Chopped Nuts
  • 6 scoops Chocolate Ice Cream

  

Method

  1. Begin by pre-heating the oven to 180°C/160°C Fan/Gas Mark 4.
  2. Melt the butter in the microwave for 30 second blasts until smooth then stir in the icing sugar.
  3.   Brush the melted butter mixture onto both sides of the mini wraps, then sprinkle over the granulated sugar.
  4. Use tin foil to make moulds to shape the tacos then fold the wraps over the tin foil moulds.
  5. Place the Biscoff spread, Nutella and lemon curd into bowls, then microwave each for 30 seconds.
  6. Dip the edges of 2 tacos into each spread. Dip the Nutella tacos into the chopped nuts, the Biscoff tacos into the biscuit crumbs and the lemon curd tacos into the sprinkles.
  7. Place 3 mini scoops of cookie dough ice cream into the Biscoff tacos, the chocolate ice cream into the Nutella tacos and the sorbets into the jam tacos, then serve.