Ice Cream Tacos

Posted on
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: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *