Ice cream! Tacos! Ice cream tacos!
I know, it sounds a little weird, but ice cream tacos are my current favorite summer dessert. The shells are deep-fried and rolled in cinnamon-sugar (like churros), then filled with all your favorite ice cream sundae fixings. The warm, crispy, slightly chewy taco shell gives way to a cold, melty ice cream center, and it all combines with your selected sauces and toppings to make for an unforgettable summer experience. Messy, but unforgettable!
To make the shells, heat about 1″ of vegetable oil in a small pot, until a scrap of tortilla dropped into it immediately begins to violently sizzle.
Working one at a time, lay a small (street taco-sized, so about 5″ in diameter) flour tortilla into the oil for about 10-20 seconds, until the bottom is golden brown. You may need to poke a hole in the tortilla during this process to keep it from puffing into a balloon. Flip over with tongs, then fold it in half and hold it so one half is submerged in oil while the other is not. Once that half has browned, flip it over so the other half is submerged.
When the shell is golden all over, transfer to a shallow dish filled with a cinnamon-sugar mixture (about 1 tsp. cinnamon to 1 cup sugar, or to taste) and dredge it until coated. Let cool on a rack and repeat the process with more tortillas.
Fill with ice cream, fruit, toppings, whipped cream, sprinkles… the works!