ChocoTaco
In the summer all I want is ice cream and tacos sooooo... I made an ice cream taco. Yes folks, I created my very own Choco Taco and I feel oh. so. good. about it.
Ice Cream Taco
Ingredients:
Taco
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
2 teaspoons baking powder
a pinch of kosher salt
Directions
Preheat pizzelle iron and liberally spray with non-stick cooking spray. Melt the butter in the microwave for 30 seconds and set aside. In a medium size bowl, add all of the dry ingredients and stir together. Add the eggs and butter and stir until entirely incorporated and smooth. Place a heaping tablespoon in each side of the iron, put down the cover until the cookie is golden brown. About 1 minute. Remove from the iron and fold over to look like a taco. - I use my cannoli forms to get the perfect shape. Set aside and let cook completely.
Ice Cream
Directions
Take the frozen bananas out of the freezer about 10 - 15 minutes prior to making your ice cream. Place the bananas in the bowl of your food processor. Pulse on high until the bananas start to break up. Pour in the coffee, 2 tablespoons of maple syrup and the ground coffee. and mix on high until it looks like soft serve in texture. Taste it to make sure it is sweet enough. If not, add more maple syrup to taste. Keep the ice cream soft so it is easy to fill your tacos!
Assembly
Take your soft serve ice cream and fill the taco (pizzelle) to the brim. Place the filled tacos in a 8x8 parchment lined baking pan and place in the freezer to set completely. One they are completely set, dip the top of the taco in chocolate and sprinkle with any decoration you like! Place back in freezer and let it set. Serve and live out your ice cream taco dreams!
Ice Cream Taco
Ingredients:
Taco
3 large eggs
3/4 cup granulated sugar
1 1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 1/2 cups all-purpose flour
2 teaspoons baking powder
a pinch of kosher salt
Directions
Preheat pizzelle iron and liberally spray with non-stick cooking spray. Melt the butter in the microwave for 30 seconds and set aside. In a medium size bowl, add all of the dry ingredients and stir together. Add the eggs and butter and stir until entirely incorporated and smooth. Place a heaping tablespoon in each side of the iron, put down the cover until the cookie is golden brown. About 1 minute. Remove from the iron and fold over to look like a taco. - I use my cannoli forms to get the perfect shape. Set aside and let cook completely.
Ice Cream
4 Frozen Bananas (Yellow, peeled, and cut into chunks)
1/4 Cup Strong Coffee OR 4 Tbsp Espresso (cool)
2-3 Tbsp Maple Syrup
2 Tbsp Ground Coffee
Directions
Take the frozen bananas out of the freezer about 10 - 15 minutes prior to making your ice cream. Place the bananas in the bowl of your food processor. Pulse on high until the bananas start to break up. Pour in the coffee, 2 tablespoons of maple syrup and the ground coffee. and mix on high until it looks like soft serve in texture. Taste it to make sure it is sweet enough. If not, add more maple syrup to taste. Keep the ice cream soft so it is easy to fill your tacos!
Assembly
Take your soft serve ice cream and fill the taco (pizzelle) to the brim. Place the filled tacos in a 8x8 parchment lined baking pan and place in the freezer to set completely. One they are completely set, dip the top of the taco in chocolate and sprinkle with any decoration you like! Place back in freezer and let it set. Serve and live out your ice cream taco dreams!
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