This easy ice cream dessert is like a mix of a caramel apple, empanada and apple pie.
If you love caramel apples, empanadas, and apple pie a la mode, you’re going to want to try this amazing ice cream dessert. Everyone I made this for flipped out… it was that good!
The star of the show are these tortilla taco boats.
When baked, they turn into a big cinnamon chip that adds the perfect crunchy element to this dessert. You can find them in the hispanic food aisle near the other taco shells.
Store the baked taco boats an airtight container until you are ready to serve up the ice cream.
I mean, seriously… just look at that ooey gooey caramel.
I can’t even describe how delicious these were. But imagine that a caramel apple, an empanada and Grandma’s apple pie a la mode had a baby. THAT is what these are. You have got to give them a try!
- 1 package Taco Boats found near the taco shells
- 1 carton vanilla ice cream
- 1 jar caramel ice cream topping
- 1 can apple pie filling
- 1/4 cup butter melted
- cinnamon sugar
Preheat oven to 400 degrees. Place tortilla shells on a baking sheet. Brush insides and outsides with melted butter, then sprinkle with a generous amount of cinnamon sugar.
Bake for 10-12 minutes, or until tortillas are golden brown and crunchy.
Cool taco shells completely. Store in an airtight container until you are ready to serve. Then place one scoop of ice cream in the shell. Top with one scoop of apple pie filling, then drizzle the whole thing with a generous amount of caramel topping. Serve immediately.