Waffle cone ice cream tacos
Fiesta! Homemade waffle cone taco shells get the party started, creating a edible container for your favorite ice cream and toppings.
Photo by Gina Moore
MAKES 8
This recipe calls for using a waffle cone maker that is different from a regular waffle iron; the grooves are not as deep. You can use a regular waffle iron, just be sure to make the waffles extra thin.
Waffle cone tacos
4 tablespoons unsalted butter, melted
¾ cup all-purpose flour
1/3 cup cocoa powder
½ teaspoon kosher salt
¼ teaspoon cinnamon
2 large eggs
½ cup sugar
½ teaspoon vanilla extract
¼ cup milk, more if needed
Cooking spray
Preheat waffle-cone maker according to the manufacturer's instructions. Start with heat setting No. 3 and adjust accordingly, depending on the desired brownness.
In a small bowl, melt butter in microwave. Set aside. In another small bowl, whisk together the flour, cocoa powder, salt and cinnamon. In a medium bowl, whisk together eggs and sugar until the sugar is combined. Add the flour mixture and stir. Add butter, vanilla and milk and stir just until combined. Do not overmix. If additional milk is required, add 1 tablespoon at a time until desired consistency.
Prepare a cake cooling rack and spray with cooking spray.
Spoon ¼ cup batter onto the waffle-cone maker. Using a small spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached, about 1½ to 2 minutes.
Quickly remove the waffle from the waffle-cone maker and drape over two to three tines of the cake cooling rack, depending on the taco thickness you desire. Repeat until all waffle tacos are made. Allow tacos to cool completely so they maintain their shape. Ideally, make the shells the day before assembling the ice-cream tacos. Leftover tacos can be frozen for 2–3 months.
Ice cream tacos
6–8 thin waffle cones, shaped and cooled into a taco shape
1½ quarts ice cream, slightly softened
Fudge
Chopped nuts
Sprinkles, optional
With a medium-sized ice cream scoop, scoop semi-soft ice cream into waffle tacos. Ice cream should be pliable so it will not crack the waffle shells. Wrap each taco individually in parchment, and return to freezer for one hour or more. When ready to serve, remove from freezer and drizzle with fudge sauce. Sprinkle with chopped nuts and sprinkles, and serve.
Chef’s Tip:
You can also make this dessert using cannoli shells.
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Tips and techniques
Get the scoop
When a dessert recipe calls for scoops of ice cream, plan ahead. Place ice cream scoops on a parchment-lined sheet pan and return to freezer for a few hours before building the desserts. This makes handling the scoops easier (they won’t melt as fast) and makes for a more attractive presentation
Whip it good
Sure, we all love the spray can, but homemade whipped cream is even better—and surprisingly easy to make!
Easy homemade whipped cream
MAKES 2 CUPS
1 cup heavy cream
2 tablespoons confectioners’ sugar
½ teaspoon vanilla extract
Into a chilled mixer bowl, place cream, sugar and vanilla. Beat on medium to high speed until stiff peaks form, about 2–3 minutes. Watch closely and do not overbeat, or cream will turn into butter.
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What’s cooking on SCLiving.coop
Wrap up desserts—Kitchen do-it-yourselfers will enjoy the simple process of creating homemade waffle cones as demonstrated in this video from Chef Belinda’s kitchen. Watch and learn!
More ice cream treats
It’s going to be a long, hot summer, so don’t miss classic ice cream recipes.
Sorbet bombe with raspberry sauce—With colorful layers of pomegranate, mango and raspberry sorbet, this cool dessert looks almost as good as it tastes.
Triple-chocolate brownie stacks—Just keep the chocolate coming in layers of gooey brownies, ice cream and a white-chocolate drizzle.
Easiest-ever baked Alaska—Impress your dinner guests with this throwback dessert. It’s delicious, and it only looks hard to make.
Nutty chocolate ice cream sandwiches—Your family will “go nuts” over this recipe featuring home-baked cookies and pistachio ice cream.
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Register to win!— Celebrate National Ice Cream Month with South Carolina Living and Clemson’s Best Gourmet Ice Cream. Register to win a $100 Visa gift card and Chef’s Choice waffle cone maker. We’ll draw the name of one lucky reader from all eligible entries received by July 31, 2019.