Chocolate Dipped Ice Cream Tacos Food

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.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY

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!

CHOCOLATE TACOS

Steps:

• In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
• Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
• Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
• Fill the tacos with the softened ice cream and garnish with the chopped pecans.

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.