Ice Cream Tacos

Ice Cream Tacos

www.theinspiredhome.com
SERVINGS

5 large Ice Cream Tacos

INGREDIENTS

For the Cones:

  • 2 eggs
  • 2 egg whites
  • Pinch of salt
  • ½ cup of sugar
  • 1 ½ cup of flour, sifted
  • 4 tablespoons of melted butter

For the Ice Cream Tacos:

  • 4 cups of semi-sweet chocolate chips
  • 1 quart of good vanilla bean ice cream, melted
  • 2 servings of yellow vanilla cake cut into 1/” pieces, frozen
  • ½ cup of colored sprinkle
DIRECTIONS

For the Cones:

  1. In a large bowl whisk together the eggs and salt until light and fluffy.  Next, whisk in the sugar until combined followed up by adding in the flour until combined.  Finish by whisking in the melted butter.
  2. Pour 1 ounce of the batter into the waffle cone iron and cook for 1 to 2 minutes or until lightly browned all over. 
  3. Immediately remove once finished cooking and form them to the taco holder mold and let sit.

For the Ice Cream Tacos:

  1. In a large glass bowl add the chocolate chips and place in the microwave for 1 minute and then stir.  Place it back in the microwave on :30 second bursts stirring in between each cooking period until the chocolate is melted.
  2. Brush the inside of the tacos with the chocolate until completely covered and place in the freezer to harden.
  3. In a separate large bowl fold together the melted ice cream, ¾ of the sprinkles, and frozen cake until combined and place in the freezer for 90 minutes to harden up. 
  4. Next, mold the ice cream to the inside of the frozen waffle cone taco shells and place back in the freezer for 30 minutes.
  5. Re-melt the chocolate in :30 second bursts in the microwave until melted.
  6. Brush the tops of the ice cream tacos where the ice cream is until it is completely covered and immediately sprinkle with remaining sprinkles and freeze for 1 more hour before serving.