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!).
Directions
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.
Hi, I’d love to make this recipe but I noticed that in the list of ingredients for the ice cream it includes a 16oz container of pareve whipping cream, however, in the instructions, it does not mention anything about it.
Can you please clarify what to do?
exciting and heaven!
All cravings in one recipe 🙂
Hi, I’d love to make this recipe but I noticed that in the list of ingredients for the ice cream it includes a 16oz container of pareve whipping cream, however, in the instructions, it does not mention anything about it.
Can you please clarify what to do?
Thanks!