Ice Cream Tacos – Yum

It’s the end of the summer and you need a simple dessert that will wow guests at your next backyard BBQ. I’ve got a doozy for you – that’s right, Ice Cream Tacos…take a look.

The August edition of Sunset Magazine features several cold treats that resemble their store bought counterparts. The versions closely resemble the brand name products, but they are a lot more nutritious and so much better.  Putting in a little extra effort on your part, you just might create the hit of the season.

Sure, you could take the easy way out and buy a box of Choco Tacos, but after seeing how easy these are to make, I have a feeling you will want to try the homemade version instead.

Ice Cream Tacos

RECIPE BY SUNSET August 2017

Yield
Makes 6 (serving size: 1 taco)
Step 1

Preheat oven to 350°. Line two rimmed baking sheets with parchment paper. Trace three (4 in.) circles on each parchment sheet (a cereal bowl or ramekin is a handy guide). Turn paper over.

Step 2

In a medium bowl, whisk together egg white, sugar, vanilla, and salt. Whisk in half of flour, then melted butter. Add remaining flour and whisk until smooth (batter will be thick and a little sticky). Spoon 1 1/2 tbsp. batter into center of each traced circle and, with an offset spatula, spread evenly to fill tracing.

Step 3

Put one pan of cookies in oven and bake until a light, dappled golden brown, 9 to 12 minutes. Put second pan in 5 minutes after starting first pan. Meanwhile, wash and dry offset spatula. Set book next to oven, spine facing up and jacket spread a little to stabilize book.

Step 4

Remove first pan from oven. Working quickly, use spatula to remove cookies and fold them, bottom sides up, over spine of book to form into taco shapes. Hold in place until firm, about 20 seconds (use hot pads if you find this uncomfortable). Lift taco shells off book and set on a plate. Repeat with second pan.

Step 5

Remove ice cream from freezer and let soften slightly. Set out a small high-sided pan such as an 8- by 8-in. baking pan.

Step 6

Working with 1 shell at a time, carefully spoon ice cream into shell (they break easily). Fill as full as possible, ideally flush with top. Set in pan and slide into freezer while you fill the next shell.

Step 7

Freeze 30 minutes, then add more ice cream to each shell if necessary (ice cream may have deflated). Freeze 1 hour more.

Step 8

Pour Chocolate Shell into a medium bowl to a depth of at least 1 1/2 in. and set peanuts within reach. Working with 1 taco at a time, dip ice cream side down into Chocolate Shell to coat just beyond rims (have a wet kitchen towel handy to wipe chocolate off your fingers). Invert taco and sprinkle with peanuts before chocolate sets.

Step 9

Return dipped taco to freezer; repeat with remaining tacos. Freeze tacos at least 30 minutes to harden completely.

*If ice cream is airy, you may need as much as 4 cups, because it will collapse when measured.

Make ahead: Shells, up to 1 day, stored uncovered inside a turned-off oven. If they soften, re-crisp in a 350° oven for 3 minutes, draped over rungs of oven rack so they retain their shapes; let cool. Filled tacos, up to 2 weeks, frozen airtight.

You could dip them in ready made dipping sauce, but in my mind what make these unusual is the dipping sauce featuring coconut oil. Here’s the recipe.

Chocolate Shell

Total Time: 10 Mins  Yield: Makes about 2 cups (serving size: 1/4 cup)

Ingredients

  • 8 ounces bittersweet chocolate, chopped
  • 3/4 cup refined coconut oil*
  • 6 tablespoons light or dark corn syrup

How to Make It

Step 1

Fill a medium saucepan with 1 in. water and bring to a simmer. Combine chocolate, coconut oil, and corn syrup in a medium bowl and nest into saucepan, making sure bottom of bowl doesn’t touch simmering water. Heat, stirring occasionally, until chocolate melts and mixture is well combined.

Step 2

Remove from heat and let cool completely.

*You can also use unrefined (virgin) coconut oil, but it has a stronger coconutty flavor.

Make ahead: Up to 1 month, stored at room temperature in a lidded container (ingredients are shelf-stable; plus, chilling affects the texture). To liquefy again, microwave 15 seconds, then stir well.

My granddaughter, who is 13, helped me make them last weekend. Let me tell you, they were a hit with her…after finishing the tacos she dipped everything from strawberries to bananas with the leftover chocolate

You might like the video version of this recipe that I posted on my Facebook page, or pinned here

 Now that this is a tried and tested recipe for us, I’ve just made a double batch for our Bunco group.

Sunset Magazine/website is one of my go-to sources for foolproof recipes. If you’re not familiar with them, you definitely will want to peruse their offerings. You may enjoy a few of their other end of summer recipes.

Until next time…

~Cyndi~

 

 

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About cyndimrdch@gmail.com

I'm passionate about design in all forms - interiors, architecture, food, fashion, and...life. Join me in my adventures.

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