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Kids' Chocolate Ice Cream Tacos


6 taco shells
3 cups vanilla ice cream, softened slightly
1 cup chocolate chips
1/4 cup toasted nuts, chopped
1/3 cup chocolate syrup
Powdered sugar

Carefully fill each taco shell with 1/2 cup ice cream and place in freezer. Place chocolate chips in a small metal bowl set over simmering water. Allow chips to melt completely and remove from heat. Put nuts in a shallow medium bowl. Dip the edges of each taco shell into the chocolate and then dip immediately into the nuts. Return to the freezer until ice cream is firm. At this stage you can place each taco in a small zip lock bag and store for up to one week.

To serve, drizzle chocolate syrup in a swirl design on each serving plate. Place taco on plate and drizzle with more syrup and dust with light sprinkling of powdered sugar. Serve immediately.

Chef Chat - Experiment with different flavors of your favorite ice cream, or try combining sorbets and ice creams. The nuts you use can be changed out for pine nuts, pistachios, pecans etc. Kids love making these tacos. Buy extra taco shells in case they arrive broken or break as you are filling them. To refresh the crispness of store bought taco shells, bake in a 300° F oven for 5 minutes. Allow them to cool completely before filling with ice cream. Serves 6.

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