These easy summer dessert tacos are the ultimate summertime treat! Top them with fresh fruit, chocolate or caramel sauce, and whipped cream for a laid back dessert!
I really struggled with what to call these things. Crepe tacos? Ice cream tacos? Summer tacos? Backyard bbq tacos with ice cream and fruit? I don’t know, it all felt weird. But obviously I settled on “easy summer dessert tacos” and that seems to work okay.
Summer dessert should be easy shouldn’t they? When it’s 93 degrees outside and I’m suffering from a sunburn, the last thing on the planet I want to do is slave away for a dessert. If at all possible, it should be simple, no-fuss, and quick. Usually that basically equates to grabbing a popsicle from the freezer, which I’m a big fan of. But this thing is that you’ve got some other options. Like dessert tacos.
And look look look! I made patriotic dessert tacos. Okay basically I made several versions of a dessert tacos simply by switching up the fruit. But that’s what makes these tasty little summer treats so awesome, you can top them with anything you like!
Strawberries and blueberries are perfect for the fourth of July, but don’t let that stop you from switching things up. A tropical pineapple, mango, and coconut taco would be heaven. Or strawberry kiwi, or blackberry nectarine, or strawberry banana. See? Endless possibilities. And to make this even more awesome, you can make the taco shells ahead of time and chill them til you’re ready to serve dessert after your big backyard bbq!
- vanilla ice cream
- whipped cream
- fresh fruit
- caramel sauce or chocolate sauce
- 1½ cups flour
- ¼ cup sugar
- 2 eggs + 1 egg yolk
- 2 tablespoons butter, melted
- 2 teaspoons vegetable oil
- 1 cup half & half
- ⅔ cup water
- ½ teaspoon vanilla
- Preheat a small-medium sized pan or nonstick skillet over medium heat and spray with cooking spray. Mix together all crepe ingredients with a hand mixer until very smooth.
- Pour ¼ cup batter onto the pan and immediately tilt the pan in a circular motion to spread the batter into a larger circle. Cook about 45-55 seconds, then flip and cook another 45-55 seconds. Transfer to a plate and put it in the fridge to chill. Repeat with remaining batter.
- Fill crepes with vanilla ice cream, then top with whipped cream, sliced fruit, and caramel or chocolate sauce. Serve immediately. Enjoy!