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.

2. Serve with fresh fruit.

Notes:

You will be left with some extra ice cream.

Credits

Styling and Photography by Chavi Feldman

Recipe tags

Chunky Coffee Coffee ice cream Dessert tacos Faigy grossman Sweet Taco Tuesday

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Estee Jacob

1 month ago

exciting and heaven!

Avigael Admin

Admin

Reply to Estee Jacob

1 month ago

All cravings in one recipe 🙂

Estee

2 years ago

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!