Cookie Dough Cheesecake Ice Cream Tacos
Delicious dessert tacos filled with creamy cheesecake ice cream and chewy cookie dough, housed in a crispy shell for the perfect summer treat.
Ingredients
For the Taco Shells
- 6 small flour tortillas Soft taco size works best
- 2 tablespoons melted butter
- 2 tablespoons sugar Optional, helps with crunch
- 1 teaspoon cinnamon Optional
For the Cheesecake Ice Cream Filling
- 8 ounces cream cheese, softened
- 1 can sweetened condensed milk Or 3/4 cup powdered sugar if you prefer
- 1 teaspoon vanilla
- 1.5 cups heavy whipping cream, cold
- 1 cup mini chocolate chips
- 3/4 cup cookie dough bites Store bought or homemade, frozen is easiest
Optional Toppings
- chocolate sauce
- caramel
- sprinkles
- crushed cookies
Instructions
Make the Crunchy Taco Shells
- Brush both sides of each tortilla with melted butter. Mix sugar and cinnamon, then sprinkle lightly on both sides.
- Bake at 375°F for about 6 to 8 minutes, just until golden and toasty.
- As soon as they come out, drape them over two wooden spoons set a few inches apart, or tuck them in the spaces of an upside down muffin tin. Let cool fully.
Whip Up the Cheesecake Ice Cream Filling
- In a bowl, beat the softened cream cheese until smooth. Add condensed milk and vanilla, mix again.
- In another bowl, whip the cold heavy cream until fluffy.
- Gently fold the whipped cream into the cream cheese mixture to keep it airy.
Add the Cookie Dough Goodness
- Fold in mini chocolate chips and cookie dough bites. Chop cookie dough pieces if large.
Freeze
- Spoon the mixture into a loaf pan, cover, and freeze for at least 6 hours (overnight is best).
Assemble Your Tacos
- Right before serving, scoop the filling into the shells and add toppings like crushed cookies or mini chips.
Notes
Let the shells cool completely to keep them crunchy. Do not overfill to maintain the taco shape. Use a warm scoop for cleaner portions.