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Ice Cream Sundae Tacos

Preparation: 10 minutes

Total Time: 30 minutes

Servings: 6

6 taco shells

45 mL (3 tbsp) melted butter

125 mL + 15 mL (1/2 cup + 1 tbsp) granulated sugar

Pinch ground cinnamon

2 tbsp (30 mL) rainbow sprinkles (optional)

500 mL (2 cups) chopped strawberries

60 mL (1/4 cup) Fruité® Strawberry Drink

15 mL (1 tbsp) cornstarch

750 mL (3 cups) vanilla ice cream

1

Preheat oven to 160°C (325°F). Brush outside of taco shells with melted butter. Combine 15 mL (1 tbsp) sugar with cinnamon; sprinkle over shells. Sprinkle evenly sprinkles (if using) Bake on foil-lined baking sheet for 8 minutes. Let cool.

2

Meanwhile, combine strawberries, Fruité® Strawberry Drink and remaining sugar in saucepan set over medium heat; bring to boil. Reduce heat; simmer, mashing strawberries, for 8 to 10 minutes or until very soft.

 

3

Stir cornstarch with 30 mL (2 tbsp) cold water; whisk into strawberry mixture. Bring to simmer. Simmer, stirring, for about 2 minutes or until mixture thickens. Let cool.

4

Scoop ice cream into taco shells. Top with strawberry sauce.

5

Create a taco bar by placing a variety of toppings in a muffin tin for guests to mix
and match.







Download the recipe in PDF