Ice cream tacos for breakfast? We will take two, please! Soft and fluffy pancakes with scoops of creamy Hudsonville Ice Cream make the perfect breakfast treat perfect all year round.
Today, we are excited to partner with Hudsonville Ice Cream to celebrate Eat Ice Cream for Breakfast Day taking place on February 6th.
We could not think of a better way to weather the winter blues than with breakfast ice cream tacos made with fluffy pancakes, fresh fruits, your favorite toppings and creamy scoops of Hudsonville Ice Cream.
Of course, the hero ingredient of this frozen treat is the generous scoops of Creamery Vanilla Blend and Mackinac Island Fudge.
Their ice cream is made with the highest quality milk and cream sourced from their neighboring dairy farmers. There is a reason we buy only Hudsonville Ice Cream in our house – it’s by far the creamiest, most flavorful ice cream we have ever had.
To find Hudsonville Ice Cream near you, use their Scoop Locator.
TIPS FOR MAKING ICE CREAM TACOS
The key to making breakfast ice cream tacos with pancakes is to make the pancakes thin. Doing so will allow them to bend similar to a taco shell shape without breaking in the middle. For reference, we made the pancakes 5-6 inches in diameter and about 1/8 of an inch thick.
We chose to use both Hudsonville Creamery Blend Vanilla and Hudsonville Mackinac Island Fudge for these ice cream tacos. However, you cannot go wrong with any of Hudsonville Ice Cream’s 50+ fan-favorite flavors plus their unrivaled Dairy Free pints.
Here are just a few of the other flavors we think pair perfectly with this fun dessert recipe:
With Hudsonville’s creamy texture and rich flavor you’ll never crave another ice cream brand again.
OUR FAVORITE TOPPINGS:
- Fruits such as peaches, raspberries, blueberries, apples and bananas
- Chocolate chips
- Mint chips
- Toffee bits
- Cocoa nibs
- Peanut butter
- Scoops of ice cream
- Whipped cream
- Shredded coconut
- Crushed or candied walnuts
BREAKFAST ICE CREAM TACO INGREDIENTS:
FOR THE PANCAKES:
- 1 cup pancake mix
- 2 eggs
- 2 tablespoons milk (you can use almond milk, if preferred)
- 1 tablespoon oil
FOR ICE CREAM FILLING:
- 6-8 scoops of Hudsonville Ice Cream (we used Creamery Blend Vanilla and Mackinac Island Fudge)
- 1 banana cut in half
FOR TOPPING:
- Fresh fruit such as blueberries, raspberries, blackberries, apples, bananas and more
- Toffee bits
- Chocolate chips
- M&M’s
- Mint chips
- Nuts
- Oat clusters
- … and so much more!
HOW TO MAKE ICE CREAM TACOS:
- Wish eggs, milk and oil in a large mixing bow. Add pancake mix and combine until a batter is formed.
- Spoon 3-4 tablespoons of batter onto a preheated pan over medium heat.
- Cook each pancake for about 2 minutes or until edges are dry and begin to bubble then flip. Cook opposite side until it is lightly browned. Remove from heat and place on a plate to cool.
- Once your pancakes have cooled, add banana slices, 2-3 scoops of ice cream and your favorite toppings.
- Serve and enjoy!
LOOKING FOR OTHER DELICIOUS ICE CREAM RECIPES? HERE ARE JUST A FEW OF OUR FAVORITES:
- Ice Cream Pizza | Easy & Customizable
- Peppermint Milkshake | Alcoholic & Non-Alcoholic
- Rice Krispie Ice Cream Sandwiches – 4 Ingredients
- Pumpkin Spice Cookie Cups Topped With Hudsonville Ice Cream
- Hudsonville Dairy Free Ice Cream Cake
Leave A Comment
This looks delicious. I never thought about putting ice cream in my pancakes but, totally worth the try! thanks for sharing.
It’s so delicious and so much fun! They are really fun for birthday’s and celebrations, too. 🙂