Once we get to this time of year, my family and I can’t stop thinking about summer. My daughter, an ice cream lover, starts begging even more for her favorite dessert and I love to come up with new ways to serve it.
My latest dessert creation combines our love of ice cream and our love of traditional Mexican sopapillas. They’re made using Old El Paso Stand ‘N Stuff soft flour tortillas. Eating ice cream is fun from a cone or a bowl, but it’s even more fun when the bowl is edible! Try this fun dessert trick for Cinco de Mayo and you’ll be serving it all summer long.
This recipe is so easy; it’s more of a method. To start, place 4 of the taco shells on a cookie sheet and brush them with 1 tablespoon of melted butter.
Then, sprinkle them with a mixture of cinnamon and sugar. (I used a ratio of 2 teaspoons sugar to ½ teaspoon cinnamon.)
Bake the taco shells at 350 °F for about 7 minutes, until they’re golden brown. You can serve these taco bowls with any kind of ice cream you like, but I love to amp up the sopapilla flavor by stirring 1 teaspoon cinnamon into a pint of vanilla ice cream (or frozen yogurt).
Once you’re ready for dessert, serve your taco ice cream bowls with whipped cream. Or, lay out a bunch of toppings and let everyone choose their favorites. Chocolate or caramel sauce would be delicious additions, as would chopped nuts and sprinkles!