Chocolate Dipped Ice Cream Tacos Recipe By Tasty

ICE CREAM TACOS WITH CHOCOLATE AND PEANUTS

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.

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.

CHOCOLATE-ICE CREAM TACOS

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.