Choco Taco-Inspired Ice Cream Sandwich Recipe
Prep Time:
1 hour, 15 minutes
Cook Time:
10 minutes
Servings:
18 Servings
Ingredients
  • 1 ¼ cups flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • 3 eggs
  • ½ cup (1 stick) butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 6 cups vanilla ice cream
  • 1 ½ cups chocolate chips
  • 1 tablespoon vegetable oil
  • ½ cup caramel sauce
  • ½ cup slivered almonds
Directions
  1. Combine the flour, sugar, and baking powder in a medium bowl. Gently whisk to mix these ingredients together.
  2. To the dry mixture add eggs, butter, and vanilla. Whisk until the batter is fully combined.
  3. Preheat a pizzelle iron (each machine is different so be sure to read and follow the directions for your make/model).
  4. Add a dollop of batter to the center of the iron and gently close the machine. Allow the batter to cook for about 1 minute, or until the pizzelle is golden.
  5. Remove the cookie using either a spatula or bamboo skewer. Set on the edge of a large bowl to form the "taco shell" that will hold the ice cream. Repeat with remaining batter. Allow the shells to cool completely so they hold their form before moving on to the next step.
  6. Remove the ice cream from freezer to soften slightly.
  7. Meanwhile, melt the chocolate chips in the microwave (in 30-second increments, stirring in between). Once melted, add the vegetable oil and stir until the mixture is shiny and smooth.
  8. Fill each shell with about ¼ cup of softened ice cream. Drizzle the top of the ice cream with 1 teaspoon caramel sauce.
  9. Dip the top of the shell in the melted chocolate (you will need to roll the shell as you do this to ensure it coats the shell).
  10. While the chocolate is still setting, sprinkle with slivered almonds.
  11. Place taco on a parchment lined baking sheet set in the freezer.
  12. Repeat with remaining pizzelle shells.
  13. Allow the ice cream sandwiches to chill in the freezer for at least 1 hour to fully set.