ICE CREAM TACOS
Talk about a fun presentation! Karen Oney's cute dessert looks just like a taco-but it's stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. "These are as much fun to make as to eat," promises the creative Fort Worth, Texas cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Sprinkle one side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, one at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels. , In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.
Nutrition Facts : Calories 508 calories, Fat 33g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE-COVERED ICE CREAM TACOS
Steps:
- First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
- For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
- To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter.
- For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos.
- Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.
ICE CREAM SUNDAE TACO DELIGHT
We always have leftover taco shells after Taco Tuesdays, so, this is how we use them up. Add whatever ice cream toppings you prefer to create your own delightful ice cream taco.
Provided by tcasa
Categories Desserts Frozen Dessert Recipes
Time 11m
Yield 1
Number Of Ingredients 9
Steps:
- Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, about 1 minute.
- Dip ends of taco shell into the melted chocolate. Dip in sprinkles. Scoop ice cream into taco shell. Top with candy-coated chocolate, chocolate sauce, caramel, whipped topping, and maraschino cherry.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 56.4 g, Cholesterol 12.3 mg, Fat 20.1 g, Fiber 3.5 g, Protein 4.6 g, SaturatedFat 6.1 g, Sodium 138.8 mg, Sugar 31.5 g
DESSERT TACOS
Old El Paso® Prize-Winning Recipe Munch a fun fruit-filled stand-up treat that will become a family favorite. Yum!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 325°F. Heat taco shells as directed on box. Meanwhile, in large bowl, gently mix fruit.
- Carefully remove cardboard from ice cream (do not damage cardboard). With serrated knife, cut ice cream into 6 (4x1x1-inch) rectangles. (Reassemble box around remaining ice cream for freezer storage; if necessary, wrap carton in plastic wrap to secure.)
- Place 1 rectangle of ice cream in bottom of each taco shell. Divide fruit mixture evenly over ice cream. Drizzle chocolate topping evenly over fruit. Top with whipped cream and nuts. Serve immediately.
Nutrition Facts : Calories 620, Carbohydrate 85 g, Cholesterol 70 mg, Fat 5 1/2, Fiber 7 g, Protein 9 g, SaturatedFat 12 g, ServingSize 1 Taco, Sodium 210 mg, Sugar 54 g, TransFat 1 1/2 g
CHOCOLATE-ICE CREAM TACOS
Make a homemade version of the ice cream truck favorite with only a few ingredients.
Provided by By Cindy Rahe
Categories Dessert
Time 4h35m
Yield 6
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make 6 foil balls, and fold tortillas over balls to create taco shapes; place on cookie sheet. Bake tortillas about 10 minutes or until lightly browned and crisp. Cool. Place cooled pan of tortillas in freezer 10 to 15 minutes or until cold.
- Meanwhile, in medium microwavable bowl, heat chocolate chips and oil in 30-second increments, stirring after each, until melted and smooth. Spoon or brush melted chocolate mixture on inside of each shell to coat. Place back on tray and freeze another 10 to 15 minutes or until cold and chocolate is hardened. Reserve remaining chocolate.
- While chocolate hardens, let ice cream soften a bit. Once shells are cold, they are ready to fill with ice cream. Fill each shell to the edges with ice cream, being careful not to break the shell. The chocolate may crack a bit, but that's okay. Place the ice cream-filled tacos back on the tray in the freezer 1 to 2 hours or until ice cream is very firm.
- Reheat reserved chocolate coating in microwave 30 to 60 seconds as necessary. Pour chocolate into wide container, like a small loaf pan. Remove ice cream tacos from freezer and, working quickly, dip each taco into the chocolate coating, being sure to seal in the ice cream completely, and add candy sprinkles. Place back on parchment-lined cookie sheet, and freeze another 2 hours or until firm before serving.
Nutrition Facts : ServingSize 1 Serving
DESSERT TACO BAR
Steps:
- Cut six 4-inch circles of parchment paper. Prop up an oven rack on the counter, using cans of vegetables or beans; the rack should be elevated a few inches.
- Melt the marshmallows and butter together in a large pot over medium heat. Stir in the cornflakes. Pour the mixture onto a baking sheet.
- Using the parchment circles as stencils, cut the corn treats into circles with a paring knife. Leaving the parchment on, mold the circles into a taco shape. Place the tacos, parchment down, into the oven rack so that the bottom of the tacos touch the countertop. (If they don't touch, lay the cans on their sides to lower the rack.) Let the tacos set up for 5 to 10 minutes, or until dried and crisp.
- Once the tacos are hardened, fill them with ice cream using a 2-tablespoon scoop, then sprinkle with rice cereal. Freeze until ready to serve. (When freezing, it's best to arrange the tacos snugly in a baking dish so they stand upright.)
- To serve, set up a toppings bar of diced strawberries, whipped cream, green shredded coconut and yellow and orange chocolate candies. Invite everyone top their taco with their favorite fixings.
CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY
Here's what you need: large eggs, sugar, milk, vanilla extract, unsalted butter, all purpose flour, cocoa powder, good-quality chocolate, coconut oil, vanilla ice cream, salted peanut
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
- Add the milk, vanilla, and butter, and whisk until fully incorporated.
- Sift in the flour and cocoa powder. Whisk until smooth.
- Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
- Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
- If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
- Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
- Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
- Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
- Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
- Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
- Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
- Serve immediately or return to the freezer until ready to eat.
- Enjoy!
Nutrition Facts : Calories 900 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 7 grams, Protein 18 grams, Sugar 57 grams
ICE CREAM TACOS WITH CHOCOLATE AND PEANUTS
The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.
Provided by Erica Clark
Categories Chocolate Dessert Freeze/Chill Kid-Friendly Frozen Dessert Peanut Summer Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield 4 tacos
Number Of Ingredients 6
Steps:
- Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
- Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
- Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
- Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
- Do Ahead
- Tacos can be frozen in an airtight container for up to 7 days.
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4.4/5 (10)Total Time 30 mins
- Wrap a waffle bowl in a damp paper towel and microwave for 15 to 18 seconds or until softened. Immediately unwrap the waffle bowl and lightly squeeze opposite sides together to form a hardshell taco shape. Let cool for a few minutes to reharden.
- Place chocolate wafers in a small microwave-safe bowl. Heat in the microwave on 50% power for 30 seconds; stir. Continue microwaving at 15 second intervals until completely melted and smooth. Dip edges of shells melted chocolate. Let stand until chocolate is set.
- Fill shells with small scoops of desired flavor ice cream and top with shredded coconut, sprinkles, mini chocolate chips, peanuts, and maraschino cherries. Serve immediately.
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