Cinnamon PEBBLES™ Choco Tacos

Recipe by Lolly Jane


  • 2 tbsp. butter
  • 2 eggs
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • ½ cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup crushed Cinnamon PEBBLES™ crumbs
  • 1 tbsp. cinnamon


  • 6 cups marble swirl ice cream
  • 1/2 cups Cinnamon PEBBLES™
  • Melted chocolate
  • 1 tbsp. cinnamon sugar mixture


  1. Preheat skillet (we used a crepe maker).
  2. In a medium bowl, whisk the eggs, vanilla and salt. Set aside.
  3. In a separate medium bowl, combine the sugar, flour and Cinnamon PEBBLES™ powder. Fold the flour mixture into the egg mixture just until blended. Do not over-mix.
  4. Spoon about 2 tablespoons of the batter onto the center of the preheated crepe maker. Cook for 1-2 minutes, depending on desired crispness.
  5. Remove the taco and drape over a book spine. Allow to cool completely.
  6. Repeat with remaining batter.
  7. Once the tacos are cooled, fill with ice cream then wrap in tin foil and place in freezer to firm up, (about an hour.)
  8. Melt chocolate according to directions.
  9. Dip tacos or drizzle chocolate candy melts over the top of the tacos.
  10. Immediately top with remaining Cinnamon PEBBLES™. Sprinkle cinnamon sugar mixture over tacos.
  11. Place in freezer to set chocolate.


  • Batter should be thicker than a crepe but not as thick as a pancake; don’t overcook as you want taco to be pliable when filling with ice cream.
  • Warning: Overbaking will crack shell.
  • Make sure to let ice cream refreeze completely before adding melted chocolate.

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