Ice Cream Tacos

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Ice Cream Tacos??!!
I know – it just doesn’t sound very appetizing – What a weird combination…

Although it doesn’t sound great, we found this recipe many years ago in a ‘Kid’s Cookbook’ by Pillsbury.  This is the second time we’ve taken these babies to school for a birthday treat & the kids were fascinated by the unusual prospect, & loved them.  As odd as the idea seems, the corn tortilla offsets the sweet ice cream, adding a delightful salty flavor as well as a fantastic crunch.

We made these the first couple of times strictly using chocolate chips for the chocolate part, but then I started using crushed up almond brittle, instead of the peanuts, & we REALLY love it this way.  Here’s a link to the almond brittle. The almond brittle uses butterscotch chips which add a profound depth that satisfies without overpowering the chocolate.  Finally, this is a really fun kid friendly recipe – nothing too complicated for a kid.   Of course double or triple or quadruple this recipe as needed.

8 taco shells

1/4 c. chocolate chips

2 cups ice cream (any flavor)

Heat panggangan to 350 degrees.

Stand taco shells up in baking dish/pan. If needed, crumple up pieces of foil into balls, & stick them in pan to prop up taco shells.

Heat taco shells for 5 minutes or until they are crisp & look light golden-brown. (If freezing these for a longer period of time or over-night, bake for 8-10 minutes to help retain crispness).

Remove from oven, & let taco shells cool in pan for 10 minutes or until they aren’t warm when you touch them. Leave taco shells in pan.

Measure out almond brittle. Spoon 1 teaspoon into bottom of each taco shell. Reserve extra for later.

Melt chocolate chips & spoon  into a small sandwich size plastic bag & set aside for a moment.

Measure out 1/4 cup of ice cream. Carefully spoon 1/4 c. ice cream into each taco shell.  Sprinkle remaining brittle liberally over taco shells.

Snip a very small opening in the corner of the plastic bag of melted chocolate & drizzle chocolate over taco shells decoratively.

Cover with foil & freeze for at least 15 minutes prior to serving.

Source Recipe:

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