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
- Cooking and Prep: 24 h
- Serves: 12
Prepare the Ice Cream
In a large mixing bowl, beat egg whites until frothy, gradually adding sugars until a shiny, stiff snow forms.
Add the vanilla sugar, coffee, whipped topping, and the egg yolks, and beat until the mixture is stiff.
Gently stir in the crushed chocolate-coated pretzels by hand.
Pour ice cream into a container and freeze until firm, at least 24 hours.
Prepare the Taco Shells
Place each type of chocolate into a plastic bag and soak in a bowl of boiling water until it melts.
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.
Place two to three mini scoops of ice cream into each taco shell and sprinkle with a bit of crushed pretzels, if desired.
Serve with fresh fruit.
You will be left with some extra ice cream.
Styling and Photography by Chavi Feldman