Taco Ice Cream Sundae Recipe

This ice cream sundae recipe is a fun treat for an April Fools Day joke and is great for a Super Bowl party or Cinco de Mayo.

All Ingredients:

You will need a waffle cone iron to make the taco shells and the following ingredients for the cones:

  • 1 cup flour
  • 3 eggs
  • 2 tbsp vanilla extract
  • 1/2 cup unsalted butter melted and cooled
  • 1 tsp baking powder
  • 3/4 cups sugar
Filling for Taco:
  • chocolate ice cream (for the meat or beans)
  • chopped strawberries - fresh or frozen (for the tomatoes)
  • 1/2 cup of grated sweetened coconut and red, yellow, and green food coloring (for the lettuce and cheese)
  • whipped topping - like Cool Whip (R) (for the sour cream)

  • a butter knife
  • a fork
  • plate


Prepare the cones first: (Recipe from Rival Waffle Cone Maker Owner's Guide) This recipe will make about 10 taco shells

beat eggs, adding sugar gradually. Beat until smooth.

Add cooled butter and vanilla.

Sift flour and baking powder.

Blend into egg mixture until smooth. Dough will be sticky, drop by spoon.

Drop a heaping spoonful. Close lid and bake according to the directions. ( I found that I needed to use about 1/8 cup of batter for each waffle taco shell.)

Shape into taco shell immediately by gently folding in half, leaving an equal amount of space between edges. You can use a fork to hold it open until it hardens. (Just make sure there's enough room to fill the taco with ice cream.)

Filling the tacos:

place your chocolate ice cream in the refrigerator and the cool whip at room temperature to soften them while you prepare your other ingredients.

Chop the strawberries and set aside.

Put 1/4 cup of the coconut in a bowl and add 1 drop of green food coloring. Mix until all the coconut is green. Set it aside.

With the rest of the coconut, mix it in a separate bowl with 1 drop of red and 1 drop of yellow food coloring until it turns orange. Set it aside as well.

Check to see if the ice cream is soft enough to scoop. When it is soft enough, get ready to fill the taco shell.

Use the butter knife to fill the taco shell with ice cream.

Use the fork to break up the ice cream to look like ground meat or beans.

Put it on the plate and place it back in the freezer for a few minutes.

Take it back out of the freezer and sprinkle with a little bit of green coconut.

Put on a small spoonful of cool whip and top the taco with more green coconut.

Then put some orange coconut on top.

Last, top with the strawberries.

Immediately return to the freezer until ready to eat.

For longer storage, wrap them in freezer paper or foil.

Fiesta Time!!!

If you are having as much fun as I am with these crazy ice cream sundae recipes, be sure to pass them along to your friends and family. I have other ice cream sundae recipes like spaghetti, hot dogs, and coming soon: chinese stir fry.

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