Although tacos usually brings to mind a tomato-y meat sauce dinner (surrounded by Mexican paraphernalia), I decided to try a sweet variation. This taco dessert was a hit! The combination of flavors and textures had all my tasters requesting seconds (of which there were none, because I was the first taster!).
Chunky Coffee Ice Cream Dessert Tacos
Recipe By Faigy Grossman
- Cooking and Prep: 24 h
- Serves: 12
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Contains:
Ingredients (9)
Taco Shells
Ice Cream
Start Cooking
Prepare the Ice Cream
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In a large mixing bowl, beat egg whites until frothy, gradually adding sugars until a shiny, stiff snow forms.
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Add the vanilla sugar, coffee, whipped topping, and the egg yolks, and beat until the mixture is stiff.
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Gently stir in the crushed chocolate-coated pretzels by hand.
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Pour ice cream into a container and freeze until firm, at least 24 hours.
Prepare the Taco Shells
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Place each type of chocolate into a plastic bag and soak in a bowl of boiling water until it melts.
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Working with one bag at a time, cut off a tiny tip from the corner of the bag and drizzle on the overturned tacos, using a quick back-and-forth motion. Repeat with remaining chocolates; allow chocolate to harden.
To Serve
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Place two to three mini scoops of ice cream into each taco shell and sprinkle with a bit of crushed pretzels, if desired.
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Serve with fresh fruit.
Note:
You will be left with some extra ice cream.
Credits
Styling and Photography by Chavi Feldman
1.jpg "Mexican Churros with Chipotle Chocolate Sauce")
.jpg "Mandarin Yogurt Muffins")
