A sweet treat featuring Cinnamon Horchata Tortillas crisped into taco shells, filled with soft-churned strawberry ice cream, topped with whipped cream cheese frosting, and drizzled with strawberry glaze.
For the tortilla shells, wrap them in a paper towel and microwave for 30 seconds to 1 minute. Transfer them to an oven, hanging them over the wire racks, and bake at 350°F (175°C) for about 4 minutes, watching carefully as they can burn quickly. Once the horchata taco shells are prepared and cooled slightly, fill them generously with soft-churned strawberry ice cream. Top the ice cream with softened whipped cream cheese frosting and a drizzle of strawberry glaze.
