CHIPS AHOY! Ice Cream Tacos
Prep time15 min
Total time15min
ServingsMakes 10 servings, 1 taco each.
Ingredients
- 14 CHIPS AHOY! Cookies, divided
- 10 flat-bottom crunchy taco shells
- 2 cups vanilla ice cream, scooped into 30 balls
- ⅔ cup chocolate sauce
- ¾ cup chopped strawberries
- ⅔ 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 Ahead
To 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 InformationNutrition 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 |
