Ice Cream Tacos Food

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ICE CREAM CRUNCH TACOS



Ice Cream Crunch Tacos image

Provided by Food Network

Categories     dessert

Time 2h30m

Yield 4 servings

Number Of Ingredients 10

1 pint vanilla ice cream in a paper container, slightly softened
8 pizzelle cookies
1/2 cup chopped peanuts
Store-bought hot fudge, for drizzling
3 tablespoons sugar
1 tablespoon ground cinnamon
5 large flour tortillas
Dulce de leche, for spreading
Rainbow sprinkles, for sprinkling
3 tablespoons ghee or clarified butter

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



Giant Ice Cream Taco image

You'll need more than two hands for this taco: It's an ice cream cake! We made two big cornmeal cookies for the shell, filled them with chocolate ice cream and cocoa cereal to look like ground beef, then added green-tinted coconut, slivers of Circus Peanuts and chopped maraschino cherries. It's delicious and messy - just like the real thing.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 10 to 12 servings

Number Of Ingredients 9

1 17.5-ounce package sugar cookie mix (plus required ingredients)
1/2 cup coarse stone-ground cornmeal
All-purpose flour, for dusting
1 1 1/2-quart rectangular carton chocolate ice cream, softened
1/2 cup Cocoa Pebbles cereal
1/2 cup coconut flakes
Green and yellow food coloring
5 Circus Peanuts
4 maraschino cherries

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.

ICE CREAM TACOS



Ice Cream Tacos image

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

2 flour tortillas (6 inches)
1/8 teaspoon ground cinnamon
2 tablespoons canola oil
2 tablespoons chopped pecans
2 tablespoons sweetened shredded coconut
1 drop green food coloring
1 cup chocolate ice cream
1/4 cup whipped topping
6 maraschino cherries, halved

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.

CHOCOLATE-COVERED ICE CREAM TACOS



Chocolate-Covered Ice Cream Tacos image

Provided by Molly Yeh

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites
10 ounces dark chocolate chips
3 tablespoons coconut oil
4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
1/2 cup crushed nuts, plus any other desired toppings like sprinkles

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 TACOS



Ice Cream Tacos image

Learn how to make these bomb Ice Cream Tacos from Delish.com

Categories     ice cream taco     ice cream sandwich     dessert taco

Time 1h

Yield 3

Number Of Ingredients 8

2 tbsp. cinnamon
1/4 c. sugar
2 c. chocolate chips
2 tbsp. butter
3 Small flour tortillas
1/4 c. rainbow sprinkles
vanilla ice cream
Caramel

Steps:

  • Make cinnamon sugar: On a small plate, combine cinnamon and sugar and mix until fully combined.
  • Melt chocolate chips over a double boiler until smooth, then set aside.
  • In a small skillet over medium heat, heat butter. Add tortillas and sauté, one at a time, until golden and crisp, 2 minutes per side. Dredge both sides of the tortilla in cinnamon sugar.
  • Shape the tortillas: Fold tortillas in half and dip the outer edges in melted chocolate, then dip in sprinkles. Flip over a muffin tin and stand the tortillas upright. Let sit until chocolate is hardened, about 10 minutes.
  • Fill each taco with 3 scoops of vanilla ice cream and top with caramel. Freeze until hard, at least 30 minutes.

ICE CREAM TACO RECIPE



Ice Cream Taco Recipe image

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

6 (6-inch) flour tortillas
3 tablespoons butter
1 tablespoon sugar
10 ounces semisweet chocolate chips
6 scoops vanilla ice cream (or other ice cream of your choice)
Garnish: sprinkles

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

FAVORITE ICE CREAM TACOS



Favorite Ice Cream Tacos image

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

1/2 cup packed brown sugar
1/3 cup butter, melted
1/4 cup honey
3/4 cup all-purpose flour
1/2 teaspoon water
4 to 5 drops green food coloring
1 cup sweetened shredded coconut
1/2 gallon chocolate ice cream
1 cup whipped topping
Red, orange, and yellow M&M's minis

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.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY



Chocolate-Dipped Ice Cream Tacos Recipe by Tasty image

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

2 large eggs
½ cup sugar
¼ cup milk
1 teaspoon vanilla extract
¼ cup unsalted butter, 1/4 stick, melted
½ cup all purpose flour
1 tablespoon cocoa powder
18 oz good-quality chocolate, finely chopped
¼ cup coconut oil, melted
4 cups vanilla ice cream, softened
1 cup salted peanut, crushed

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

ICE CREAM TACOS



Ice Cream Tacos image

Provided by Damaris Phillips

Categories     dessert

Time 1h15m

Yield 6 servings

Number Of Ingredients 5

2 quarts dulce de leche or caramel ice cream
6 crunchy taco shells
8 ounces dark chocolate, chopped
1/2 to 3/4 cup heavy cream
3/4 cup salted roasted pepitas, chopped

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.

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From tacosvsicecream.ca


TACO SWEETS - ICE CREAM TACOS - HOME | FACEBOOK
Taco Sweets - Ice Cream Tacos, Austin, Texas. 4,510 likes · 15 talking about this · 1,221 were here. Taco Sweets - Ice Cream Tacos- Order Online For Pickup & Delivery tacosweets.square.site
From facebook.com


ICE CREAM TACO | FOOD TOWN
1. Prepare KELLOGG EGGO Homestyle waffle according to package directions. Cool for 10 minutes. 2. Place both scoops of ice cream across center of waffle. Fold waffle in half around ice cream. Top with strawberries and mango. Add green sprinkles, if desired. Dollop with yogurt.
From yourfoodtown.com


DON TACO & ICE CREAM LAN - ELGIN, IL.
At Don Taco & Ice Cream Land we prepare food with the best ingredients. We strive everyday to bring you the best flavor of our region of Puebla in Mexico. With quality and good service we create a relationship with out customers. Welcome to Don Taco & Ice Cream Land. Toggle navigation. Home; Menu; About; Gallery; Location; Contact; Don Taco & Ice Cream Land. Our …
From dontacofood.com


TACO ICE CREAM BARS - ALL INFORMATION ABOUT HEALTHY ...
Choco Taco®4 ct. Choco Taco®. Enjoy vanilla with fudgy swirls wrapped in a delicious, sugar-cone taco — then drenched in a thick, chocolatey coating and sprinkled with peanuts. Ice cream fans and taco lovers can finally come together with this tasty dessert taco. And the best part is that there's no hot sauce required on one of these ...
From therecipes.info


29 BEST ICE CREAM TACO IDEAS | ICE CREAM TACO, YUMMY FOOD ...
May 5, 2018 - Explore Yerry Garcia's board "Ice Cream Taco" on Pinterest. See more ideas about ice cream taco, yummy food, desserts.
From pinterest.com


CASA MENDOSA™ ICE CREAM CHURRO TACOS | CASA MENDOSA ...
Take cooled taco shell, carefully pack with slightly softened ice cream and smooth around the edges with a spoon or knife. Working quickly, dip the taco edges in chocolate. Place in freezer for 15-20 minutes to allow the ice cream to set. Serve with the topping bar, and sprinkle with choice of decorations. Casa Mendosa™ products available at:
From casamendosa.ca


ICE CREAM CRUNCH TACOS RECIPES
Ice Cream Tacos Recipes. CHOCOLATE-COVERED ICE CREAM TACOS. Recipe From foodnetwork.com. Provided by Molly Yeh. Categories dessert. Time 1h15m. Yield 6 to 8 servings. Number Of Ingredients 12. Ingredients; 2/3 cup all-purpose flour: 1/2 cup sugar : 1/8 teaspoon kosher salt: 2 tablespoons unsalted butter, melted, plus more for greasing the pan: 1/4 cup …
From tfrecipes.com


CHOCO TACO: TACO BELL IS BRINGING BACK A FAN-FAVORITE ...
The sweet treat features a waffle cone that's shaped like a taco, filled with fudge-swirled vanilla ice cream and topped with a crunchy and nutty chocolate topping. Choco Taco is back. The $2.99 ...
From cnn.com


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