CHIPS AHOY! Ice Cream Tacos

Name: CHIPS AHOY! Ice Cream Tacos
Prep time: 15 min
Total time: 15 min
Yield: 10
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 strawberries; ⅔ cup frozen whipped topping

This fun Mexican inspired dessert idea is perfect for your weeknight dinner dessert. Ready in just 15 minutes, ice cream sundaes are built in crunchy taco shells.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 10 servings, 1 taco each.

Ingredient list

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

Directions

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.