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Enjoy an extra fun dessert on Taco Tuesday! Colorful candied hard taco shells are filled with vanilla ice cream and sweet candy toppings.

Prep time20 min
Total time1hr 40min
ServingsMakes 6 servings, 1 taco each.
  • 1 pkg. (5 oz.) SOUR PATCH KIDS Candies, divided
  • 6 flat-bottom crunchy taco shells
  • 2 oz. (1/2 of 4-oz. pkg.) bittersweet baking chocolate, melted
  • ½ cup flaked coconut
  • 1 drop green food coloring
  • 3 cups vanilla ice cream
  • ¼ tsp. chili powder
  • 2 tsp. hot pepper sauce
  • 1 small lime, cut into 6 wedges
  • Reserve 30 candies for later use. Place remaining candies in large freezer-weight resealable plastic bag; freeze 1 hour.
  • Crush frozen candies. Use small spatula or back of spoon to coat edges of taco shells with melted chocolate; sprinkle edges with crushed candies. Let stand 20 min. or until chocolate is firm.
  • Place coconut in small resealable plastic bag. Add food coloring; seal bag. Shake bag to evenly tint coconut.
  • Scoop ice cream into 18 small mounds; place in taco shells. Sprinkle with chili powder; drizzle with hot sauce. Top with coconut and reserved whole candies. Serve with lime wedges.
Recipe Tips
  • Size Wise
    These ice cream tacos are sure to be a hit with kids. They are fun to make and each taco is an easy-to-serve portion.
  • Food Safety
    Do not freeze the assembled ice cream tacos with the whole candies.
  • How to Crush the Frozen Candies
    Use meat mallet or the bottom of a heavy skillet to crush the frozen candies while still in the bag. If crushed candies stick together, lightly tap bag on countertop to separate the candy pieces before using as directed.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 15g 
   Saturated fat 9g 
   Trans fat 0g 
Cholesterol 30mg 
Sodium 100mg 
Carbohydrate 52g 
   Dietary fiber 3g 
   Total sugars 34g 
   Added sugars 27g 
Protein 4g 
Vitamin A8 %DV
Vitamin C4 %DV
Calcium8 %DV
Iron6 %DV
Potassium6 %DV
Vitamin D0 %DV

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