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Butter Pecan Ice Cream Empanadas

Treat your friends and family to an ice cream-filled surprise!


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Active Time

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30 Minutes

Inactive Time

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90 Minutes

Total Time

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2 Hours


1 tub Dreyer's Butter Pecan ice cream or Edy's® Butter Pecan ice cream

6 small flour tortillas

2 cups canola oil

1 cup sugar

1 tablespoon cinnamon

(Optional) item*

*Tip: add tips (optional)


Step 1

Place one small scoop, about 2 tablespoons of the ice cream on a tortilla. Fold the tortilla over the ice cream like a taco. Dip your finger in some water and spread over the inside edges of the empanada to stick the edges together. Pinch together so that the ice cream is securely inside. Repeat with remaining tortillas.

Step 2

Place the empanadas back in the freezer until the ice cream has completely set again.

Step 3

Whisk the sugar and cinnamon together in a shallow bowl. In a medium saucepan, heat the canola oil to 400 degrees.

Step 4

Remove the empanadas from the freezer once the oil is ready and carefully fry on each side for about 30 seconds – Just until golden brown. Remove from the oil and place in the cinnamon sugar mixture and coat both sides.

Step 5

Place back in the freezer for about 20-30 minutes to re-set the ice-cream. Enjoy!