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Churro Ice Cream Tacos

Churro Ice Cream Tacos

Name: Churro Ice Cream Tacos
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 1
Ingredients: 1 pint Open Nature Ice Cream; 4 small tortillas (street taco sized, 4.5 inch); 2 tbsp butter (melted); 4 Tbsp sugar; 1 tsp cinnamon; 5 ounces semi sweet chocolate chips; 1 tbsp coconut oil; 2 tbsp Sprinkles for topping

Dimple Ramos. Food Recipes. October 09th , 2020.

These churro ice cream tacos have a buttery, cinnamon sugar shell, creamy ice cream filling and a rich chocolate coating. This post may contain affilaite links. When i think of summer, i think of fun filled days at the beach. When we were younger we would get there in the morning and stay till the. Remove from the oven and let it cool down. Scoop your favorite ice cream into the cone. The rainbow ice cream taco. Churros are great if eaten warm.

A good churro isn’t usually crunchy, from my experience. That’s more of a taco bell thing, or just cheap snack ones. Real ones are warm and chewy. Transfer the churro batter to a piping bag fitted with a large star nozzle, and pipe spiraled circles of batter onto the parchment. In a large pot, bring the water, oil, and salt to a boil. Coat each churro disc in the cinnamon sugar mix, shaking off any excess. Move over choco tacos, these homemade ice cream tacos are in town. You only need flour tortillas, ice cream, and chocolate chips to make these babies a reality.

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👍 Author: Dimple Ramos

🍴 Yield: 5

🔥 Category: Food Recipes

⏱ Prep Time: 20 Minutes

⏱ Cook Time: 40 Minutes

⏱ Total Time:1 Hours

Churro Ice Cream Tacos

Marvelous Churro Ice Cream Tacos.

INGREDIENTS:

1 pint Open Nature Ice Cream
4 small tortillas (street taco sized, 4.5 inch)
2 tbsp butter (melted)
4 Tbsp sugar
1 tsp cinnamon
5 ounces semi sweet chocolate chips
1 tbsp coconut oil
2 tbsp Sprinkles for topping

INSTRUCTIONS:

Mix cinnamon and sugar together in a bowl, set aside.
Place a 12 cup muffin tin upside down on top of a large baking sheet. Set aside. The baking sheet will catch any ice cream drips there might be.
Heat a skillet over medium high heat. Brush each side of a tortilla melted butter, then pan fry 1-2 minutes per side until they are starting to turn golden brown. Dust with cinnamon sugar, then shape into taco shells. I used an upside down muffin tin to keep the shells in a taco shape. Allow shells to fully cool before filling with ice cream.
Allow the ice cream to soften slightly to make filling the shells easier. Use a spoon to fill a shell with ice cream. After filling a taco shell with ice cream, return it to the upside down muffin tin to help it keep its shape. Then place the whole thing in the freezer for at least 20 minutes.
When ready to dip the tacos in chocolate, add 5 ounces of dark chocolate chips and 1 tablespoon of coconut oil to a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate chips are melted. Stir well. Remove the ice cream tacos from the freezer, and quickly dip the edges of each on in the melted chocolate, allowing the excess to drip off. If you can’t get the middle/inside of the taco coated, you can spoon some chocolate over it to completely coat, then allow the excess to drip off. Top with sprinkles.
Place tacos back in the freezer for at least another 20 minutes. After that, you can start eating them! But if you don’t want to eat them right away, you can transfer them to a freezer bag until you are ready to eat them.

Just make sure to serve and eat. Taco dan’s taco stand flier (sometimes). Churros (or churro) is a traditional spanish dessert. Churro bites with ice cream. Cookies & cream ice cream. An ice cream filled waffle taco is lifted from liquid nitrogen before being dipped in chocolate at rocko’s ice cream tacos in santa clara. Ice cream tacos aren’t the only treats getting zapped with liquid nitrogen.