CHIPS AHOY! Ice Cream Tacos

17  Ratings
  • 15 min prep
  • 15 min total
  • Makes 10 servings, 1 taco each.


CHIPS AHOY! Ice Cream Tacos Recipe

Ingredients

  • 14 CHIPS AHOY! Cookies, divided
  • 10 flat-bottom crunchy taco shells
  • 2 cups vanilla ice cream, scooped into 30 balls
  • 2/3 cup chocolate sauce
  • 3/4 cup chopped strawberries
  • 2/3 cup thawed frozen whipped topping

Instructions

  • Cut  2-1/2 cookies into quarters; set aside. Chop remaining cookies.
  • Fill  taco shells with ice cream; top with chocolate sauce, strawberries, chopped cookies and whipped topping.
  • Garnish  with quartered cookies. Serve Immediately.

Recipe Tips

Make AheadTo speed the assembly of the tacos, scoop the ice cream ahead of time, using about 1 Tbsp. for each scoop; place in parchment-lined shallow pan. Freeze up to 24 hours. Then, use to fill taco shells along with remaining ingredients as directed just before serving.

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Nutrition Information

Makes 10 servings, 1 taco each.

Nutrition per serving:

    • Calories 270 
    • Total fat 10 g
    • Saturated fat 5 g
    • Cholesterol 10 mg
    • Sodium 150 mg
    • Carbohydrate 42 g
    • Dietary fiber 2 g
    • Total sugars 23 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 2 %DV
    • Vitamin C 10 %DV
    • Vitamin D n/a
    • Calcium 4 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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