SOUR PATCH KIDS Ice Cream Tacos

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:

0

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 facts

Recipe Tips

1

Reserve 30 candies for later use. Place remaining candies in large freezer-weight resealable plastic bag; freeze 1 hour.

2

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.

3

Place coconut in small resealable plastic bag. Add food coloring; seal bag. Shake bag to evenly tint coconut.

4

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.