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CHIPS AHOY! Ice Cream Tacos

Prep time

15 min

Total time

15 min

Servings

Makes 10 servings, 1 taco each.

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recipe image
    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
Preparation
  • 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.

188047
Amount per serving Calories 270
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Cholesterol 10mg
Sodium 150mg
Carbohydrate 42g
Dietary Fiber 2g
Total Sugars 23g
Protein 3g
Vitamin A 2% DV
Vitamin C 10% DV
Calcium 4% DV
Iron 4% DV

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