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CHIPS AHOY! Ice Cream Tacos
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.
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
Nutrition factsNutrition information
Recipe Tips
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.
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