I scream for ice cream. Who doesn’t? Well, unless you are lactose intolerant and in that case, it sucks to be you.
This recipe is great because it’s easy, kids love ’em (as well as grown-ups), and it also combines what a lot of people like: sweet and salty together.
Taco Shell Ice Cream Sandwiches
Yep. You heard me. Now, quit drooling on yourself and take a look at these beauties!
photo credit: Kang Kim, Food Network Magazine
Okay, now you can drool.
Here’s what you do:
Soften some vanilla ice cream (or whatever flavor floats your boat) and fill taco shells. Freeze until hardened; approximately 2-3 hours.
Melt 6 ounces of semi-sweet chocolate chips in the microwave, then stir in 6 tablespoons of butter** and 1 1/2 tablespoons of corn syrup.
Dip the top portion of the tacos in the chocolate, sprinkle with chopped peanuts or whatever topping of your choice. Let chocolate harden; about 2-3 minutes.
**Seriously, use butter. Margarine isn’t good for you…it’s one ingredient away from being plastic. No, the Butter Council didn’t sponsor me to say that either, but if such a council existed, I’d let them sponsor me.
*Original recipe by Food Network Magazine, but tweaked a smidgen by moi!