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Ice Cream Tacos
Fun for Kids Quick & Easy Expert
Ice Cream Tacos
Prep Time: 20 Minutes
Skill Level: Advanced

Everybody's Rating:

Nutritional Information
Ice Cream Tacos

Ingredients

  • REESE'S MINI PIECES Candy or REESE'S PIECES Candy
  • HERSHEY'S MINIATURES Chocolate Bars
  • 3/4 cup all-purpose flour
  • 3 quarts Vanilla and/or chocolate ice cream
  • 1/3 cup butter
  • 1/4 cup honey
  • 1/2 cup light brown sugar
  • 1 cup MOUNDS Sweetened Coconut Flakes
Ice Cream Tacos

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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