ICE CREAM TACOS
 
 
Ingredients
  • 2 tbsp butter (28g), melted
  • 2 tbsp sugar
  • ¼ cup milk, warm
  • ¼ tsp vanilla extract
  • ¼ cup all-purpose flour
  • Vanilla ice cream
  • Glaze
  • 1 cup (175g) dark chocolate
  • 1 tbsp vegetable oil
  • ⅓ cup cashews, chopped
Instructions
  1. In a bowl, add melted butter, sugar, milk, vanilla extract and flour and whisk everything really well to form a smooth, flowing batter.
  2. Heat a waffle cone maker for about 2-3 mins and pour half tablespoon of batter on it. Close the pan and cook on both the sides until it’s lightly golden brown.
  3. Carefully take out the cooked waffle using tongs and place in on a wire rack set over a bowl. Fold the edges of the waffle inside to give it a taco shell shape. Be quick as the shell hardens very fast.
  4. Fill the taco shells with softened vanilla ice cream to the brim. Freeze the ice cream tacos for at least 3 hrs or more till the ice cream hardens completely.
  5. To make the glaze, melt dark chocolate and oil in a microwave at 30 seconds intervals till fully melted with no lumps.
  6. Add the chopped cashews and fold evenly to form the glaze.
  7. Dip the set ice cream tacos in chocolate glaze to cover the top part of the taco and freeze again for 2 hrs before serving.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/ice-cream-tacos/