How about ice cream tacos for Cinco de Mayo?
You can make them the easy way, with frozen round toaster waffles, or make crunchy pizzelles and fold them into taco-like shells.
But we adapted this recipe from Taste Of Home, which uses actual tortillas. As a neater alternative to tacos, you can form the tortillas into a bowl (drape them over an actual dessert bowl).
Prep time is 20 minutes. With all due respect to Klondike’s Choco Tacos, these taste a lot better!
Ingredients For 4 Servings
Select two toppings; you’ll need two tablespoons of each.
1. COMBINE the sugar and cinnamon. Sprinkle on one side of each tortilla.
2. HEAT the oil in a large skillet over medium heat. Cook the tortillas, one at a time, with the cinnamon side up. When the tortilla starts to brown, fold it into a taco shape and drain on paper towels.
3. USING the same skillet, cook and stir the pecans for 2 minutes or until lightly toasted.
4. ASSEMBLE: Line up the taco shells in a baking dish to keep them upright, open-side up. Place two small scoops of ice cream in each tortilla shell; add the toppings, drizzle with sauce and finish with the whipped cream.
To shave chocolate or make chocolate curls, start with your favorite chocolate bars—solid, without nuts or other inclusions.
1. WARM the chocolate bar in a microwave for 3 seconds. Use a vegetable peeler to scrape down the side (not the front/back) of the bar, forming curls.
2. PLACE the chocolate curls on a wax paper-covered dish or baking pan and refrigerate until firm. It is easiest to move the curls with toothpicks.
Comments are closed.