What You Need:

8 mini corn taco shells
1/3 C of milk chocolate chips, divided
1 pint vanilla ice cream
2 T peanuts, chopped

How to Make It:

Set the oven to preheat to 350 degrees F.
In a loaf pan put the taco shells open side up.
Place foil balls at each end to keep the shells upright.
Put in oven for 5 minutes or until the shell are crispy.
Cool shells for 10 minutes.
With 1 t of the chocolate chips fill the bottom of the shells.
Put 1/4 C of ice cream in each taco shell.
The filled shells are put into the freezer for at least 15 minutes.
In a microwave safe bowl put the remaining chocolate chips.
The chips are microwave on high for 1 minute then stirred.
Melt until smooth using 30 second intervals stirring after each interval.
Remove the shells from the freezer and drizzle with the chocolate.
The chopped peanuts are quickly sprinkled over the tacos.
Put back in freezer at least 10 minutes before serving.

Makes 8 ice cream tacos

You may use any flavor of ice cream in the tacos to make a big hit at your New Years Eve party. Any flavor of ice cream topping can be drizzled over the top. Choose the ice cream and topping to suit your child’s taste.

Preparation Time: approximately 30 minutes
Baking Time: approximately 5 minutes
Freezing Time: approximately 25 minutes
Total Time: approximately 1 hour

Nutritional Information per taco: (approximate values)
Calories 140; fat 8 g; sodium 60 mg; carbohydrates 15 g; sugars 10 g; protein 3 g