SOUR PATCH KIDS Ice Cream Tacos

Name: SOUR PATCH KIDS Ice Cream Tacos
Prep time: 20 min
Total time: 100 min
Yield: 6
Ingredients: 1 pkg. SOUR PATCH KIDS Candies, divided; 6 flat-bottom crunchy taco shells; 2 oz. bittersweet baking chocolate, melted; ½ cup flaked coconut; 1 drop food coloring; 3 cups vanilla ice cream; ¼ tsp. chili powder; 2 tsp. hot pepper sauce; 1 small lime, cut into 6 wedges

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

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

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

Nutrition factsNutrition information

Recipe Tips

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.