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CONFETTI CHOCO TACOS

5 from 1 vote
Author: Lindsay Nathanson

Ingredients
  

TACO SHELLS

  • Waffle Cone Maker
  • 2 eggs
  • 2 egg whites
  • 1/4 cup + 1 tablespoon sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup flour
  • 4 tablespoon unsalted butter, melted
  • 2 tablespoons milk

FILLING

  • 1 quart vanilla ice cream, softened
  • 8 - 12 oz. white melting chocolate
  • Pink or purple candy food coloring
  • Sprinkles
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Instructions
 

FOR THE TACO SHELLS:

  • In a medium bowl, whisk together eggs, egg whites, sugar, vanilla and salt.
  • Mix in flour until full incorporated.
  • Stir in melted butter and milk. Mix until smooth.
  • Warm Waffle Cone Maker to medium heat.
  • Once warm, place one heaping tablespoon of dough in the center.
  • Close the top and bake for 2 minutes
  • Use a tong to take flat waffle off the heat.
  • Place it onto parchment paper and place a mason jar top in the middle. Lay the jar top to one side.
  • Use the tong to fold the waffle over onto the mason jar top to form a taco. Use tongs to gently squeeze them together. Hold for 1 minute and then set aside to cool.

FOR THE FILLING:

  • Set the ice cream out to soften.
  • Use a spoon to pack ice cream all the way to the edge of the cooled taco shell.
  • Smooth the ice cream with the back of the spoon.
  • Place in the freezer for 20 minutes.
  • In a shallow bowl, melt chocolate according to instructions.
  • Take tacos out of the freezer and carefully zip each one into the chocolate.
  • Immediately add sprinkles.
  • Set on parchment paper to harden and then place back in the freezer for 20 minutes or until ready to serve.

Notes

*Makes about 16 tacos