Ice Cream Tacos Recipe Recipes Recipe For Banana

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.

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.

BANANA ICE CREAM

Steps:

• 4 overripe bananas, mashed, about 1 1/3 cups
• In a saucepan combine half and half, sugar and vanilla bean seeds and pod. Bring to a boil. In a bowl whisk egg yolks. While whisking stream in about 1/3 of hot cream mixture. Return saucepan to heat and whisk egg mixture into sweetened cream. Continue to stir over medium heat until the mixture thickens and comes just to the boil. Strain custard into a bowl over ice. Transfer to a prepared ice cream maker. Follow manufacturer's instructions. Add bananas just before freezing is finished. Freeze until firm.

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.

BANANA ICE CREAM CAKE

Steps:

• Combine the oreo cookies and the melted butter,mixed until all of the cookies are evenly moistened, make it as a bottom layer in preparing pan. Top with the banana slices. Put the pan in the freezer for at least 10 to 15 minute.
• Top the banana layer with the strawberry ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the strawberry topping ice cream topping into the entire ice cream layer, and put the pan in freezer for min 1 hour.
• Top the strawberry layer with the chocolate ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the hot fudge sauce into the entire chocolate ice cream layer, and put the pan in freezer for min 1 hour.
• Top the hot fudge sauce layer with the vanilla ice cream, use an offset to spread an ice cream into smooth even layer, and after that cover it with plastic wrap, and put it into the freezer, and freeze it over night.
• 1 hour before serving release the cake from the pan,and put it into the rounded plate of the same size,and wrap the pan with the hot kitchen towel,and keep it for 30 Sec.Remove the bottom of the pan if cardboard is used, and put it into the serving plate and again freeze for at least 10 minute.
• When the cake is in freeze making the whipped ice cream, mixed the heavy cream, sugar, vanilla extract in the bowl. Using the whisk attachment, whip on medium speed, until the cream is light and holds, and medium to firm peak from 2 to 3 minute At the time of serving spread the whipped cream around the outer edge of the cream. Top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the Chopped walnuts. Now your yummy banana chocolate cake is ready to serve.
• For making this Banana Chocolate Cake you have to plan for at least 1 day before.

EASY & HEALTHY BANANA "ICE CREAM"

Steps:

• Slice bananas and arrange in one layer onto a parchment or wax paper lined cookie sheet. Freeze for 2 hours.
• Into a 5-quart capacity food processor, using the chopping blade, place banana slices. Pulse for a few seconds at a time until a course crumb texture is reached.
• Add milk and vanilla. Continue processing, occasionally scraping the sides of the processor bowl with a rubber spatula, until mixture reaches a creamy, smooth soft-serve consistency.
• With a spatula, turn "ice cream" into a freezer container. Cover and freeze for 2-4 hours or until desired texture is reached.

BAKED PUFFY FISH TACOS

Steps:

• Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
• Cut fish into eight 1 ½-inch pieces.
• Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated.
• Let fish marinate in the refrigerator for 15 minutes.
• Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
• Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
• Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
• Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
• Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.

BEST BANANA ICE CREAM

Steps:

• In a large heavy saucepan, heat half-and-half to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in the whipping cream, milk and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in bananas. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

EASY BANANA ICE CREAM

Steps:

• Combine frozen bananas and 1/4 cup skim milk in a blender; blend for 30 seconds. Add remaining 1/4 cup milk and blend on high speed until smooth, about 30 seconds more.

BANANA ICE CREAM

Steps:

• In a medium bowl, mix together the skim milk, evaporated milk, sugar and vanilla. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
• When the ice cream is done freezing, add the bananas and raisins and let them mix in. Transfer to a freezer container, and freeze overnight before serving to improve the texture.

BANANA ICECREAM

Steps:

• Peel and chop bananas. Whizz in a blender or food processor with the sugar and lemon juice.
• Pour in the cream and mix well.
• Pour into a plastic box or ice cream maker for freezing.
• Stir as ice crystals begin to form (if you want).
• Remove from freezer 15 mins before serving.
• Serve with chocolate sauce.