CHOCOLATE-ICE CREAM TACOS
Make a homemade version of the ice cream truck favorite with only a few ingredients.
Provided by By Cindy Rahe
Categories Dessert
Time 4h35m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 Serving
XOCO CHURROS WITH MEXICAN HOT CHOCOLATE
These cinnamon-sugar dusted Mexican doughnuts are traditionally dunked in a cup of creamy hot chocolate.
Provided by Jennifer Jones
Categories Milk/Cream Blender Chocolate Dessert Fry Kid-Friendly Cinco de Mayo Cinnamon Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Make the cinnamon sugar:
- In a small bowl, whisk together the sugar and cinnamon. DO AHEAD: The cinnamon sugar can be made ahead and stored, in an airtight container at room temperature, up to 1 month.
- Make the hot chocolate:
- In a heavy 2-quart saucepan over moderate heat, combine the milk or water and the chocolate. Heat, stirring occasionally, until the chocolate is almost completely dissolved (there will still be small pieces of chocolate) and the mixture is steaming. Transfer to a blender or use a handheld immersion blender and process until the mixture is foamy and fully emulsified, about 30 seconds (use caution when blending hot liquids). Return the hot chocolate to the saucepan. When ready to serve, place over low heat, stirring occasionally, until warm.
- Make the churro dough:
- In a medium pot over moderate heat, whisk together the butter, sugar, salt, and 1 1/4 cups water. Bring to a simmer, stirring to melt the butter. Remove the pot from the heat and add the flour, stirring vigorously to fully incorporate it into the liquid. Return the pot to moderate heat and cook the mixture, stirring constantly, until the dough is smooth and sticky, about 1 minute. Turn off the heat and remove the pot from the burner; cover with a lid or plastic wrap, and let rest for 15 minutes.
- Following the 15-minute resting period, add the eggs, 1 at a time, stirring with a wooden spoon until completely incorporated after each addition. Spoon the dough into a pastry bag fitted with a 1/2-inch star tip.
- Fry the churros:
- Line a large baking sheet with several layers of paper towels and place the cinnamon sugar in a small shallow bowl.
- In a heavy large pot, heat 3 inches of oil until a deep-fat thermometer registers 375°F. Working in batches (about 6 churros per batch), hold the pastry bag just above the surface of the hot oil and carefully and gently pipe 4-inch ribbons of dough directly into the oil, using a paring knife to cut the batter at the end of the star tip if necessary. Fry the churros, turning occasionally, until golden brown and cooked in the center, about 2 minutes per batch. Transfer as done to the paper-towel-lined baking sheet and return the oil to 375°F between batches. Toss the churros in cinnamon sugar and serve warm with the Mexican hot chocolate.
HOMEMADE CHURROS WITH CARDAMOM AND CHOCOLATE
I just had to share my favorite dessert of all time, in the hopes of keeping the Valentine's Day fire on: the Mexican churro with cinnamon-cardamom sugar and dark chocolate dip. Plus a fragrant spin with cardamom and star anise in the mix--familiar with a heady hint of exotic! Crunchy on the outside and soft on the inside, all smothered with a sinfully dark chocolate sauce.
Provided by nomaste
Categories Bread Yeast Bread Recipes
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring water to a boil in a medium-sized pot. Add vegetable oil, sugar, and salt. Stir to combine. Add flour and turn off heat. Stir continuously and vigorously with a wooden spoon until dough balls up and follows your spoon around the pan, 1 to 2 minutes. Set aside to cool when dough feels firm and supple.
- Heat 3/4- to 1 inch of grapeseed oil in a medium-sized pot over medium heat.
- While oil heats, combine heavy cream, dark chocolate, chocolate-hazelnut spread, butter, sugar, and ground coffee in a pan set over lowest heat. Stir often to ensure even melting, 3 to 5 minutes.
- Grease the inside of a piping bag fitted with a star tip. Insert dough and squeeze it all the way to the bottom of the bag.
- Insert the handle of a wooden spoon into the oil heating in the pot; if it bubbles steadily, the oil is ready. Carefully squeeze dough out of the bag directly into the hot oil, cutting it off at 6-inch lengths. You can also pipe lengths of dough onto parchment paper and transfer them to the oil by hand. Do not crowd the pot.
- Fry churros, turning every minute, for 2 to 3 minutes total. Transfer fried churros to a dish lined with paper towels.
- Place cardamom seeds, cinnamon stick, and star anise in a spice grinder and blend to a fine powder. Transfer to a wide dish and add sugar. Mix well to combine.
- Toss warm churros into the cinnamon-cardamom sugar. Serve alongside a dipping cup of the chocolate sauce.
Nutrition Facts : Calories 527.7 calories, Carbohydrate 58.9 g, Cholesterol 28.7 mg, Fat 32.2 g, Fiber 2.4 g, Protein 3.5 g, SaturatedFat 8.6 g, Sodium 888.2 mg, Sugar 42.3 g
CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY
Here's what you need: large eggs, sugar, milk, vanilla extract, unsalted butter, all purpose flour, cocoa powder, good-quality chocolate, coconut oil, vanilla ice cream, salted peanut
Provided by Pierce Abernathy
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 900 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 7 grams, Protein 18 grams, Sugar 57 grams
MEXICAN CHOCOLATE DIP
Chocolate, cinnamon and a touch of heat are a classic Mexican trio. Any fruit goes in this fudgy dip. And don't forget the churros! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield about 1/2 cup.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine chocolate chips and cream. Using a whisk, heat and stir over medium-low heat until smooth, 4-5 minutes. Remove from heat; stir in cinnamon and cayenne. Cool slightly. Serve with fruit.
Nutrition Facts : Calories 221 calories, Fat 17g fat (10g saturated fat), Cholesterol 27mg cholesterol, Sodium 11mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 2g fiber), Protein 2g protein.
More about "churro tacos with mexican chocolate ice cream recipes"
CHURRO TACO BOWLS WITH MEXICAN HOT CHOCOLATE AND …
From charlotteslivelykitchen.com
Reviews 24Category DessertCuisine MexicanTotal Time 20 mins
- Put the caster sugar (4 tbsp) and cinnamon (1 tsp) into a large shallow bowl or plate and mix until fully combined.
- Melt your butter (20g) in a saucepan over a low heat and once fully melted pop it into a small bowl.
CHURRO TACOS & DESSERT RECIPE - OLD EL PASO
From oldelpaso.ca
Servings 10Total Time 40 minsCategory Desserts
- Heat oven to 375°F (190°C). Line cookie sheet with foil. Combine sugar and cinnamon in small bowl. Lightly brush melted butter on all sides of each tortilla bowl, and place on cookie sheet. Sprinkle inside of each bowl with sugar mixture. Bake 6 to 8 minutes or until lightly browned on edges. Cool 15 minutes.
- Fill each bowl with 2 small scoops ice cream, and top with banana slices. Drizzle with chocolate and caramel sauces, and top with pecans
CHURRO ICE CREAM TACOS - FOX AND BRIAR
From foxandbriar.com
5/5 (1)Total Time 1 hrEstimated Reading Time 5 minsCalories 495 per serving
- Place a 12 cup muffin tin upside down on top of a large baking sheet. Set aside. The baking sheet will catch any ice cream drips there might be.
- Heat a skillet over medium high heat. Brush each side of a tortilla melted butter, then pan fry 1-2 minutes per side until they are starting to turn golden brown. Dust with cinnamon sugar, then shape into taco shells. I used an upside down muffin tin to keep the shells in a taco shape. Allow shells to fully cool before filling with ice cream.
- Allow the ice cream to soften slightly to make filling the shells easier. Use a spoon to fill a shell with ice cream. After filling a taco shell with ice cream, return it to the upside down muffin tin to help it keep its shape. Then place the whole thing in the freezer for at least 20 minutes.
CHURRO ICE CREAM TACO - HOMEMADE CHOCO TACO - MADE …
From madewithhappy.com
5/5 (1)Total Time 15 mins
CHURRO WAFFLES WITH MEXICAN CHOCOLATE SAUCE - A BAJILLIAN RECIPES
From abajillianrecipes.com
SALTED CARAMEL ICE-CREAM CHURROS | MEXICAN RECIPES | SBS FOOD
From sbs.com.au
MEXICAN CHOCOLATE CHURROS WITH DIPPING SAUCE - LOVE BAKES …
From lovebakesgoodcakes.com
MEXICAN CHOCOLATE CHURRO RICE KRISPIE TREATS - SNIXY KITCHEN
From snixykitchen.com
18 MEXICAN DESSERT RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
NO-CHURN CHURROS CON CHOCOLATE ICE CREAM - ¡HOLA! JALAPEÑO
From holajalapeno.com
CASA MENDOSA™ ICE CREAM CHURRO TACOS - ONTARIO
From casamendosa.ca
CHURRO TACO BOWLS WITH MEXICAN ICE CREAM - MY RECIPE MAGIC
From myrecipemagic.com
CHURRO TACOS RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
CHURRO TACO BOWLS WITH MEXICAN ICE CREAM - FOODRHYTHMS
From foodrhythms.com
ICE CREAM CHURRO TACOS | YUMMY FOOD DESSERT, FOOD VIDEOS …
From pinterest.ca
CHURRO STYLE TORTILLAS WITH MEXICAN CHOCOLATE DIPPING SAUCE …
From turningclockback.com
CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM | RECIPE | MEXICAN ...
From pinterest.com
CHOCOLATE TACOS AND SUPER EASY TACO COOKBOOK - TARA'S ... - TRAVEL
From tarasmulticulturaltable.com
MEXICAN CHURRO ICE CREAM - A SIMPLE PANTRY
From asimplepantry.com
BAKED CHURROS WITH MEXICAN CHOCOLATE SAUCE - MERRY ABOUT TOWN
From merryabouttown.com
CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE - MUY BUENO …
From muybuenocookbook.com
CHURROS AND MEXICAN HOT CHOCOLATE TURNIPS 2 TANGERINES
From turnips2tangerines.com
HOMEMADE CHURROS WITH MEXICAN CHOCOLATE DIPPING SAUCE
From aberdeenskitchen.com
CHURRO TACO BOWLS WITH MEXICAN ICE CREAM - YUM GOGGLE
From yumgoggle.com
ICE CREAM CHURRO TACOS
From pinterest.ca
MEXICAN CHURROS WITH CHOCOLATE SAUCE - ANNA IN THE KITCHEN
From annainthekitchen.com
CHURROS MEXICANOS (AUTHENTIC CHURROS RECIPE) - MEXICO IN MY …
From mexicoinmykitchen.com
HOMEMADE CHURROS WITH MEXICAN CHOCOLATE SAUCE - A TREAT LIFE
From atreatlife.com
CHURROS WITH MEXICAN CHOCOLATE SAUCE - AMERICA'S TEST KITCHEN
From americastestkitchen.com
TACO DESSERT RECIPE IDEAS - THERESCIPES.INFO
From therecipes.info
CHURRO CHOCOLATE TART - EVERYDAY ANNIE
From everydayannie.com
CHURRO FRENCH TOAST CASSEROLE WITH MEXICAN CHOCOLATE DRIZZLE
From yestoyolks.com
MEXICAN CHOCOLATE S'MORES WITH CHURROS RECIPE - CHEFDEHOME.COM
From chefdehome.com
CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM | RECIPE | MEXICAN ...
From pinterest.co.uk
CHURROS WITH MEXICAN HOT CHOCOLATE - ADVENTURES IN THE KITCHEN
From adventuresinthekitchen.com
CHURRO ICE CREAM TACOS RECIPE - FOOD NEWS
From foodnewsnews.com
CELEBRATE CHURROS AND MEXICAN CHOCOLATE SAUCE - THE CHOPPING …
From thechoppingblock.com
CHURRO AND CHOCOLATE FLATBREAD RECIPE - PILLSBURY.COM
From pillsbury.com
CHURROS WITH MEXICAN CHOCOLATE SAUCE - CPA: CERTIFIED PASTRY …
From certifiedpastryaficionado.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love