Weather: 13 degrees, dark
What I’m listening to: This Love, Fm Radio
The evening that I made the BBQ Chicken Wonton Tacos, I had some leftover baked wonton taco shells. Pastor Alaska wandered into the kitchen and asked if I had any plans for the leftover shells. Assuming he wanted to snack on them, I shook my head as if to say “No plans,” and waved a soapy hand over my shoulder and then resumed washing the dishes. Moments later, I saw he had the vanilla ice cream out along with several dessert plates. “Ice cream tacos?!” I thought. The man is a genius.
What goes well with a crispy, warm shell filled with vanilla ice cream? Cinnamon sugar, no doubt! So, we dusted the shells with cinnamon sugar, filled them with ice cream and handed them to the kids for dessert. They were over the moon about their ice cream tacos.
To dress this dessert up a bit for the adults, we put the tacos on a plate and topped them with a little chocolate syrup. Forks optional. This whimsical dessert comes together quickly and tastes amazing – cold, creamy ice cream meets crunchy, warm wonton shell, sprinkled with comforting cinnamon sugar and drizzled with chocolate. Oh baby.
Ice Cream Tacos with Cinnamon Sugar Wonton Shells
Yields: 6 mini tacos
- 6 wonton wrappers
- 2 cups vanilla ice cream, lightly softened
- 1 tablespoon chocolate syrup (optional)
- Cinnamon Sugar:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- pinch of salt
Preheat oven to 400. Using a deep, high-sided baking dish (or taco rack), lay the wonton wrappers on the diagonal over the sides of the pan. It's ok if they overlap a little bit. Spray the wrappers with cooking spray. Bake for 4-5 minutes, until lightly golden. Remove from pan and sprinkle with cinnamon sugar mixture.
Using a small spoon, scoop the softened ice cream carefully into the taco shells. It's best to do this while they are still warm, because they crisp up more as they cool which makes them more fragile. Drizzle with chocolate syrup, if using, and serve promptly.