For the taco shells:
2/3 cup whole wheat pastry flour
1/3 cup sugar
1/4 teaspoon kosher salt
2 tablespoons melted butter
1/4 cup whole milk
1 teaspoon pure vanilla extract
2 large egg whites
For the chocolate magic shell:
3.5 oz dark chocolate bar, roughly chopped
1 heaping tablespoon coconut oil
For the tacos:
4 cups Neapolitan ice cream or any other flavor you like
sprinkles (optional)
INSTRUCTIONS
- Make the taco shell batter by whisking together the flour, sugar, and salt in a medium bowl.
- In a separate bowl, whisk together the milk, vanilla extract, and melted butter and egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
- To cook the shells, heat a skillet over medium heat. Grease it with extra butter or nonstick cooking spray. Spoon 2-3 tablespoons of batter into pan. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook for 2-3 minutes, until slightly brown on the bottom. Flip and cook for 1-2 more minutes, until slightly brown. Remove it from heat and gently fold it over either the spine of the book or taco stand to make taco “shells”. Let cool an hour or so until room temperature and hardened a bit.
- Meanwhile, place chopped chocolate and coconut oil into a microwave proof bowl and zap in 30 second increments, stirring after each time, until chocolate and coconut oil are melted and smooth. Let chocolate cool slightly before topping the tacos
- When ready to assemble the tacos, let ice cream soften just a bit so that it’s soft enough to easily scoop and fill the tacos. I like to do a scoop of each chocolate, vanilla and strawberry ice cream. Drizzle each taco with a drizzle of chocolate and top with sprinkles immediately if using (the chocolate hardens pretty quickly).
- Put ice cream tacos back into the freezer for 5 minutes so chocolate hardens completely. At this point serve right away or wrap, individually, in plastic wrap and freeze until ready to serve.
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