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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: In a cup, combine sugar and cinnamon. Set aside. Lightly brush butter on
the inside of each taco shell. sprinkle with sugar mixture, set aside.
Remove cover from ice cream carton. TO SLICE CARTON: Using a sharp knife,
make a slit down the side of the carton, run knife around ice cream to
loosen it; remove ice cream and place on a cutting board;cut in four
slices. Cut each slice in half. Place each half in a prepared taco shell.
Arrange ice cream taco's in a 13x9x2 inch baking pan. Cover tightly with
plastic wrap or foil and freeze. At serving time, transfer tacos to a
platter. Serve with a choice of toppings such as sliced strawberries,
blueberries, whipped cream, chopped nuts,toasted coconut, chocolate or
caramel sauce.
Origin: Journal American, July 14, 1993. Shared by: Sharon Stevens.
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