These Mexican Ice Cream Tacos are our take on deep-fried ice cream. A great dessert for taco night!
Preheat oven to 400°
Place two Oven-Safe Taco Tenders on a small baking sheet.
Melt butter in the microwave for 1 minute.
Place 4 tortillas on a plate and use a basting brush to cover each side in butter.
Combine sugar and cinnamon in a small bowl or empty spice jar. Completely coat the tortillas in the mix.
Place coated tortillas in the taco tender slots.
Bake for 12 minutes
Remove from the oven and let cool for at least 10 minutes.
Scoop out ice cream on to a small cutting board and slice to fit into the tacos.
If your tortillas fall in on each other, as soon as you take them out of the oven, take the folded in tortilla out of the Taco Tender and bend it outwards. Fix these before allowing them to cool.
Waiting for the tortillas to cool is critical! If they are at all warm the ice cream will melt super fast.