Chunky Coffee Ice Cream Dessert Tacos

Faigy Grossman Recipe By
  • 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

Ice Cream

Start Cooking

Prepare the Ice Cream

  1. In a large mixing bowl, beat egg whites until frothy, gradually adding sugars until a shiny, stiff snow forms.

  2. Add the vanilla sugar, coffee, whipped topping, and the egg yolks, and beat until the mixture is stiff.

  3. Gently stir in the crushed chocolate-coated pretzels by hand.

  4. Pour ice cream into a container and freeze until firm, at least 24 hours.

Prepare the Taco Shells

  1. Place each type of chocolate into a plastic bag and soak in a bowl of boiling water until it melts.

  2. 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

  1. Place two to three mini scoops of ice cream into each taco shell and sprinkle with a bit of crushed pretzels, if desired.

  2. Serve with fresh fruit.


You will be left with some extra ice cream.


Styling and Photography by Chavi Feldman

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