Tropical Banana Breeze Taco Cup

Use a sweetened flour tortilla as the base for this dessert taco ice cream sundae inspired by fruity Caribbean flavors.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 385 Calories

Ingredients

• 1 teaspoon butter, melted
• 2 scoops vanilla ice cream
• 1 (6 inch) flour tortilla
• 2 tablespoons whipped cream, or to taste
• 1 tablespoon chocolate syrup, or to taste
• 1 teaspoon cinnamon sugar, or to taste
• 2 strawberries, diced
• 2 tablespoons pineapple tidbits, drained
• 0.5 banana, halved lengthwise
• 1 teaspoon chopped toasted walnuts

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Place tortilla inside a small, oblong oven-proof baking dish so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.

Step 3

Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove taco cup from the dish and cool on a wire rack.

Step 4

Place ice cream scoops side by side in the taco cup. Place banana halves on either side of the ice cream. Place diced strawberries on top of one scoop and pineapple tidbits over the other. Dollop whipped cream in the center and drizzle chocolate syrup over all. Top with walnuts.