Chunky Coffee Ice Cream Dessert Tacos

Recipe By Faigy Grossman

Cooking and Prep: 24 h
Serves: 12
Contains:

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!).

Ingredients (9)

Taco Shells

2 packages fried mini taco shells (I used Del Campos)
melted chocolates, for drizzling (I used baking chocolate, white chocolate,and caramel chocolate chips)
1/4 cup crushed pretzels (optional)

Ice Cream

5 eggs, separated
2/3 cup sugar
2 tablespoons vanilla sugar
2 tablespoons coffee granules, dissolved in 2 teaspoons hot water
1 (16-oz./450-g.) container Kineret Non-Dairy Whipped Topping

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Kineret Non-Dairy Whipped Topping
2 cups crushed chocolate-coated pretzel balls

Start Cooking

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.