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: http://triedandtruefavoriterecipes.blogspot.com