Homemade Ice Cream Tacos Food

ICE CREAM TACOS

Steps:

• Sprinkle one side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, one at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels. , In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.

HOMEMADE ICE CREAM TACOS RECIPE

Steps:

• For the Shells: In a large bowl whisk together the eggs and salt until light and fluffy. Next, whisk in the sugar until combined, followed by adding the flour until combined. Finish by whisking in the melted butter.
• Pour 1 ounce of the batter into the waffle cone iron and cook for 1 to 2 minutes or until lightly browned all over.
• Immediately remove once finished cooking and fold them over to form a taco.
• Next, spoon in the ice cream to form to the inside of each shell until they are filled to the edges and place back in the freezer.
• 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.
• Brush the tops of the ice cream tacos with the melted chocolate to cover and place back in the freezer to completely freeze.
• Serve cold!

ICE CREAM CRUNCH TACOS

Steps:

• Using a serrated knife, slice the carton of ice cream into 4 even round pieces. Peel off the carton, then place 1 disc of ice cream on each of 4 pizzelle cookies. Coat with peanuts and hot fudge, top with a second pizzelle and press down. Wrap in plastic and place in the freezer for at least 2 hours.
• Heat a cast-iron skillet or griddle over high heat for 5 minutes. Mix the sugar and cinnamon together well on a plate.
• Lay out the tortillas and spread them with a thin layer of dulce de leche, leaving a 1-inch border around the edge. Add a small amount of rainbow sprinkles across the dulce. Unwrap the pizzelle ice cream sandwiches and place them in the middle of each tortilla, then fold the tortilla around them to wrap well. If the tortilla is not large enough and there is a gap, cut the 5th tortilla in quarters and adhere 1 quarter to the bottom of each sandwich with dulce de leche.
• Coat the cast-iron pan with ghee and add the wraps, seam-side down, pressing down with the back of a spatula to sear, about 9 seconds. Flip and repeat the searing. Move to the plate with the cinnamon sugar and turn to coat. Serve immediately. Repeat with the remaining wraps.

GIANT ICE CREAM TACO

Steps:

• Preheat the oven to 350 degrees F. Prepare the cookie mix as the label directs for drop cookies, mixing in the cornmeal. Roll out into a 13-inch round on floured parchment paper; trim into a 12-inch circle with a paring knife.
• Cut the cookie in half with the paring knife to make 2 semicircles, then use kitchen shears to cut through the parchment so each semicircle is on its own piece of parchment.
• Slide 1 semicircle (on the parchment) onto a rimmed baking sheet. Press the straight edge of the semicircle up against the rim as shown. Slide the other semicircle flat onto a separate baking sheet. Bake until golden, 12 minutes.
• Remove the cookies from the oven. Use the handle of a wooden spoon to shape the edge of the curved cookie. Let the cookies cool completely on the baking sheets.
• Put the curved cookie on a clean parchment-lined baking sheet. Cut the ice cream out of the carton; slide onto the cookie. Use plastic wrap to gently press the ice cream so that it goes almost to the edge.
• Sprinkle the side of the ice cream with the cereal, pressing to adhere. Transfer to the freezer.
• To make "lettuce," combine the coconut with 3 drops green food coloring, 1 drop yellow food coloring and a small splash of water in a resealable plastic bag; shake and massage until the coconut is light green.
• Slice the Circus Peanuts into thin strips to look like shredded cheese; chop the cherries for the tomatoes.
• Sprinkle the coconut, Circus Peanuts and cherries over the cereal. Place the other cookie on top of the ice cream so the two cookie edges line up. Freeze until firm, at least 2 hours.

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.

ICE CREAM TACO RECIPE

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F.
• Line a baking sheet with parchment paper. Make 6 foil logs that are large enough so that the tortillas can drape over them to form a taco shell shape. Lay them on the parchment paper and drape the tortillas over each log.
• Melt the butter in the microwave. Brush the butter over the top of each tortilla. Then sprinkle each tortilla with the sugar.
• Place the baking sheet in the oven and bake for about 10 minutes or until lightly browned.
• Remove them from the oven and allow to cool. Then place the baking sheet in the freezer for about 15 minutes or until very cold.
• Melt the chocolate chips and coconut oil in the microwave in a microwave-safe bowl for 30 second increments, stirring in between until it is completely smooth and melted.
• Remove the bowl from the microwave and brush the melted chocolate on the inside of each shell until coated. Place the shells back in the freezer and freeze for another 10 to 15 minutes, or until the chocolate has hardened completely.
• While the shells are hardening again, take the ice cream out of the freezer and allow it to soften slightly. Fill each shell with a large scoop of ice cream to the top edge of the shell. Squeeze the shell slightly to disperse the ice cream, being careful not to break the shell.
• Place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
• Reheat the chocolate in 30 second increments until melted. Pour it into a loaf pan. Dip the top of each taco in the chocolate quickly, covering the ice cream and the top edges of the shell. You need to work quickly so that the ice cream does not mess. Spoon more onto the top of the tacos if needed and then sprinkle generously with sprinkles .
• Place them back on the parchment paper and freeze again until the chocolate is completely hardened and then serve.

ICE CREAM TACOS

Steps:

• Scoop the ice cream 3 scoops at a time into a large piping bag and use your hands to warm the ice cream slightly. Fill a taco shell with ice cream almost to the top, then squeeze the shell a bit to compress the ice cream and push it even with the rim of the shell. Put the filled shell back in the freezer, then continue with the remaining taco shells and ice cream, refilling the piping bag as needed. Freeze until the ice cream is solid again, about 30 minutes.
• Melt the chocolate and 1/2 cup of the cream in a double boiler. Stir until smooth and shiny. If it is too thick (depending on the chocolate brand), add a bit more cream--the chocolate mixture should cling to the taco when dipped, but not run right off. Dip the top of each taco in the chocolate. Fill in any empty spots by spooning on additional chocolate and spreading it. Let any excess drip off, then roll each in the chopped pepitas while the chocolate is still setting. Freeze again to set the chocolate, about 30 minutes.

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.

CREAM TACOS

Steps:

• Brown ground chuck with onion and bell pepper. Drain well. Combine all ingredients in a crock pot and heat on low setting until all ingredients are well mixed and hot. Serve over tortilla chips with sliced green onions, chopped tomatoes, sliced black olives and cubed avocado as garnish.

FAVORITE ICE CREAM TACOS

Steps:

• Using a pencil, draw two 3-in. circles on a sheet of parchment. Place paper, pencil mark side down, on a baking sheet; set aside., In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle. , Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter., In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's.