Preparation: 10 minutes
Total Time: 30 minutes
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
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.
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.
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.
Scoop ice cream into taco shells. Top with strawberry sauce.