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
Talk about a fun presentation! Karen Oney's cute dessert looks just like a taco-but it's stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. "These are as much fun to make as to eat," promises the creative Fort Worth, Texas cook.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 508 calories, Fat 33g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.
FAVORITE ICE CREAM TACOS
These ice cream-filled "tacos" are fun to make and eat. They're great party treats, and kids have a ball putting them together. Adults enjoy them, too. -Nancy Zimmerman, Cape May Court House, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 tacos.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.
HOMEMADE ICE CREAM TACOS RECIPE
Try these delicious Homemade Ice Cream Tacos Recipe that are stuffed up with Ben & Jerry's Ice Cream and covered with melted chocolate!
Provided by Chef Billy Parisi
Categories Dessert
Time 35m
Number Of Ingredients 9
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!
Nutrition Facts : Calories 557 kcal, Carbohydrate 64 g, Protein 9 g, Fat 29 g, SaturatedFat 17 g, Cholesterol 91 mg, Sodium 152 mg, Fiber 3 g, Sugar 44 g, ServingSize 1 serving
ICE CREAM TACO RECIPE
Homemade ice cream tacos are the perfect summertime ice cream on-the-go treat.
Provided by Leah Maroney
Categories Dessert
Time 4h35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 764 kcal, Carbohydrate 112 g, Cholesterol 34 mg, Fiber 7 g, Protein 14 g, SaturatedFat 16 g, Sodium 605 mg, Sugar 42 g, Fat 32 g, ServingSize 6 ice cream tacos (serves 6), UnsaturatedFat 0 g
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 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.
ICE CREAM TACOS WITH CHOCOLATE AND PEANUTS
The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.
Provided by Erica Clark
Categories Chocolate Dessert Freeze/Chill Kid-Friendly Frozen Dessert Peanut Summer Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield 4 tacos
Number Of Ingredients 6
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.
CREAMY TACOS
Make and share this Creamy Tacos recipe from Food.com.
Provided by Chef Boy Mar-10
Categories Beans
Time 35m
Yield 12 bowls, 12 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, drain.
- Add soup, milk, tomatoes, Ro-Tel and beans.
- Cook on low heat until hot.
- Add Velveeta and simmer until Velveeta is all melted.
- Serve in bowl over corn chips (I prefer the Frito Lay Chili Cheese Corn Chips!).
- *OPTIONAL* Add chopped green chilies, Nopales Cactus, chili powder, garlic powder and/or extra Rotel Tomatoes to taste.
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
EASY ICE CREAM IN A BAG
Great recipe for kids on a campout. Eat the ice cream right out of the bag or serve over homemade cobbler.
Provided by JOLEANB
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 20m
Yield 1
Number Of Ingredients 6
Steps:
- Combine milk, half-and-half, sugar, and vanilla extract in a pint-size resealable plastic bag; seal tightly.
- Put a scoop of ice, 3 tablespoons ice cream rock salt, and the bag containing the milk-cream mixture into a gallon-size resealable plastic bag; seal tightly.
- Rock the bag back and forth (do not shake) until contents thicken into ice cream, about 10 minutes. Wipe salt from the top of the pint-size bag before opening to prevent salt from getting into the ice cream.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 18 g, Cholesterol 28.5 mg, Fat 8.9 g, Protein 3.8 g, SaturatedFat 5.5 g, Sodium 20978.6 mg, Sugar 15.5 g
EASY ICE CREAM SANDWICHES
Delicious chocolate cookie ice cream sandwiches which make for an easy cool treat.
Provided by momtomany
Categories Desserts Cookies Sandwich Cookie Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutrition Facts : Calories 514.6 calories, Carbohydrate 61.3 g, Cholesterol 86.3 mg, Fat 28.9 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 15.5 g, Sodium 499 mg, Sugar 43.6 g
QUICK AND EASY FISH TACOS
You can serve these delightful tacos with a tossed salad and french fries, or just throw it all together for a quick and tasty snack. If you use salsa and tartar sauce, you can make it ahead or use store-bought.
Provided by Chris
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
- Heat the vegetable oil in a skillet over medium-high heat. Fry the tortillas until soft. Drain on paper towels.
- Fill the heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.
Nutrition Facts : Calories 384.5 calories, Carbohydrate 25.7 g, Cholesterol 21.1 mg, Fat 28.6 g, Fiber 2.5 g, Protein 7.8 g, SaturatedFat 4.9 g, Sodium 428.2 mg, Sugar 3.2 g
More about "easy ice cream tacos recipe recipe for hand"
ICE CREAM TACOS ⋆ NELLIEBELLIE
From nelliebellie.com
ICE CREAM TACO RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PB ICE CREAM WAFFLE TACO - 4 SONS 'R' US
From 4sonrus.com
CHOCOLATE TACOS WITH ICE CREAM AND PEANUTS RECIPE
From myrecipes.com
ICE CREAM TACOS | RECIPE | DESSERTS, ICE CREAM TACO, ICE ...
From pinterest.ca
ICE CREAM TACOS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CREAMY TACOS - RECIPE - COOKS.COM
From cooks.com
INCREDIBLE ICE CREAM TACOS - PRETTY PROVIDENCE
From prettyprovidence.com
ICE-CREAM TACOS RECIPE | MYRECIPES
From myrecipes.com
BEST ICE CREAM TACOS RECIPE - HOW TO MAKE ICE CREAM TACOS
From delish.com
ICE CREAM TACOS | RECIPE | ICE CREAM TACO, CREAM RECIPES ...
From pinterest.ca
ICE CREAM TACOS - BETTER HOMES & GARDENS
From bhg.com
INCREDIBLE ICE CREAM TACOS | RECIPE | UNIQUE RECIPES ...
From pinterest.ca
DESSERT TACOS RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
17 ICE CREAM TACOS IDEAS | ICE CREAM TACO, DELICIOUS ...
From pinterest.ca
ICE CREAM TACOS RECIPE BY FOUZIAH PAILWAN
From halaal.recipes
HOW TO MAKE A GIANT ICE CREAM TACO | RECIPES, DINNERS AND ...
From foodnetwork.com
ICE CREAM TACOS - BIGOVEN.COM
From bigoven.com
CREAMY CILANTRO CHICKPEA TACOS | THE RECIPE CRITIC
From therecipecritic.com
ICE CREAM TACOS - BIGOVEN.COM
From bigoven.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