It’s summer and I scream, you scream, we all scream for ice cream! Oh and all the fresh fruit!! In our house as we can never get enough fruit! Not only do we love fresh fruit but grilled fruit. When the weather is nice I get a serious grill bug and want to grill everything! Salads, fruits, veggies, whatever I can. It isn’t just dinner either, breakfast on the grill, and even dessert! This is especially good when it’s so hot you don’t want to heat up the house, and it’s great because there are less dishes to clean. If you’ve grilled fruit you have probably had a grilled sundae but what if you take that sundae to the next level and put it in a cinnamon sugar taco shell? I’ll tell you, you get a delicious fun dessert that will add excitement to any grill out and really spice up your Taco Tuesday! Who doesn’t love tacos, fruit, and ice cream? For our Grilled Fruit Dessert Tacos we used juicy ripe peaches and strawberries and gluten free brown rice tortillas. These tortillas really hold their shape and have a great crispy texture but chewy when the juicy grilled fruit and ice cream are added without falling apart. Of course you can try them with any soft shelled tortilla, I just find the sprouted ones crack. Soft flour tortillas work well if you don’t need them gluten free. We paired ours with delicious Very Vanilla So Delicious Cashew Milk Ice Cream, fresh mint leaves, and a drizzle of honey (can use agave or maple syrup). If you wanted to omit the mint and drizzle garnish they are also very good with So Delicious Snickerdoodle Cashew Milk Ice Cream. Or you can use your favorite vanilla ice cream, or play with flavors. Strawberry, chocolate, you name it. I posted one Instagram with fresh berries and chocolate ice cream for National Chocolate Ice Cream Days, which is another great combo for those that don’t want to grill their fruit.
Not only do these make a great dessert but you can also make them for breakfast or anytime. Shh. Yes I said breakfast and if you are not one to eat ice cream or dessert for breakfast on occasion you could use yogurt instead of ice cream. Any way or reason you make them, for a dessert after your summer cookout or breakfast for Taco Tuesday (or any day) they are sure to be a hit with your family and friends!
Grilled Fruit Dessert Tacos
Makes 4 servings
4- 8″ soft brown rice tortillas (Engine 2 Plant Strong Brown Rice Tortillas)
1 pint vanilla or cinnamon ice cream (So Delicious Very Vanilla Cashew Milk Ice Cream)
2 TBSP cinnamon sugar (coconut palm sugar and cinnamon)
2-3 sprigs fresh mint leaves
maple syrup or honey for garnish, optional
Preheat grill. Haul strawberries and cut in half and slice peach into 8ths. Turn grill down to medium and lightly oil with oil, I use coconut oil. Place strawberries cut side down and place grilled peaches down on one of the flesh sides. Cook for about 4-5 minutes until peaches have nice grill marks and start to get tender, flip and cook the other side for about 4-5 minutes until tender. Leave strawberries cut side down. Remove fruit and place on a plate or rimmed dish as the juices will flow as they cool. Spray one side of your tortillas with coconut oil spray (or you can use olive oil spray) and sprinkle with cinnamon sugar. Place cinnamon sugar side down on the grill and cook until they just start to brown, the brown rice tortillas take about 1 minute. Spray the side facing up with coconut oil spray and sprinkle with cinnamon sugar and flip cooking the other side for 1 minute. Remove from the grill and fold as they will hold their shape (depending on the tortillas used), if you leave them flat they stiffen like that and you will not be able to bend them without cracking once they cool. Fill shells with fruit and a scoop of ice cream and top with shredded mint leaves. Enjoy!