The Taco Sundae

The Taco Sundae

Yield: 8 Servings

The Taco Sundae

A blend of fresh strawberries, strawberry syrup and chocolate ice cream, packed into a delicious crêpe make this a soon-to-be new party favourite:


  • ½ cup (125mL) chopped strawberries
  • 2 tbsp (30mL) Smucker's Sundae Syrup Strawberry Flavoured Syrup
  • 1 ½ cups (375mL) chocolate ice cream
  • 8 store bought crêpes cut into 4.5”/11cm rounds
  • 8 chocolate sandwich cookies (13g each) finely chopped
  • ½ cup (125mL) whipped cream
  • ¼ cup (50mL) Smucker's Sundae Syrup Chocolate, Strawberry or Caramel Flavoured Syrup
  • 2 tbsp (30mL) shredded coconut, toasted


  1. First combine strawberries and strawberry flavoured syrup and then set aside. Place three mini scoops (about 1 tbsp/15mL each) of ice cream down the centre of each crepe. Next, fold crêpe around ice cream to resemble a taco shell. Top with cookie crumbs, syrup, whipped cream and strawberry mixture. Serve with additional syrups for dipping. This recipe makes eight delicious sundaes.

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