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Ice Cream Tacos

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SKILL LEVEL : expertPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories390
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium150 mg6% DV
Total Carbohydrates47 g16% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein5 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron2% DV
  Amount Per Serving % DV *
Calories390
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol60 mg20% DV
Sodium150 mg6% DV
Total Carbohydrates47 g16% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein5 g
Vitamin A10% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron2% DV
  • REESE'S MINI PIECES Candy or REESE'S PIECES Candy (optional)
  • 3/4 cup all-purpose flour
  • HERSHEY'S MINIATURES Chocolate Bars , cut into curls or chopped**(optional)
  • 1/3 cup butter , melted
  • 1/4 cup honey
  • 1/2 cup light brown sugar packed
  • 1 cup MOUNDS Sweetened Coconut Flakes , tinted*
  • 3 quarts Vanilla and/or chocolate ice cream

Directions

  • 1. Heat oven to 350°F. Line cookie sheet with foil; grease foil. Foil-wrap several cardboard rolls from plastic wrap, foil, or paper towels
  • 2. Beat brown sugar, melted butter, honey and flour in medium bowl until smooth. Drop batter by level tablespoonfuls, alternating 4 cookies per prepared cookie sheet. With back of spoon, spread each scoop of batter to make 3-inch circle.
  • 3. Bake cookies 5 to 6 minutes or until bubbly and deep golden brown. Let stand 2 minutes until set; remove from foil. With flat side to inside, place cookies around prepared rolls; cool completely. Repeat until all cookies are baked and cooled.
  • 4. Fill cookies with scoops of ice cream; sprinkle with tinted coconut, candies and chocolate curls. Serve immediately. About 14 servings.
  • *To tint coconut: Place 1/2 teaspoon water and several drops green food color in small bowl; stir in coconut. With fork, toss until evenly tinted; cover tightly.
  • ** To make chocolate curls: Unwrap chocolate bars; hold in hand until softened. With vegetable peeler, peel down side of chocolate piece, forming curls. Place on wax paper-covered tray; refrigerate until firm. Handle curls with wooden picks.

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