Ice Cream Tacos with Cinnamon Sugar Wonton Shells

Yields: 6 mini tacos



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.