Our contributors across the world have been busy sucking out every minute of this summer, and here’s what they manage to pick up from all the great wonders of the Internet food out there. Something to remind us of our childhood summers, when ice cream sandwiches was all we were craving for!
For the Pizzelle Taco Shells:
For the Filling:
For the Coating:
1. Make the pizzelle taco shells: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In another bowl, combine the sugar and eggs. Using an electric hand mixer, beat until pale yellow and thick, 4 minutes. Stir in the milk, lemon zest and vanilla seeds. Gently fold in the flour mixture until just incorporated, followed by the melted butter.
2. Heat a pizzelle iron. Working in batches, brush the iron with melted butter and add 1 tablespoon of batter to each mold. Close cover; cook until the wafers are golden, 2 minutes. Fold the pizzelles into a taco shape, preferably using a taco shell mold, and let cool completely to harden.
3. Fill and coat the tacos: Line a sheet tray with parchment paper. Fill each shell with vanilla ice cream, then place on the sheet tray and freeze until set, 15 minutes.
4. In a small bowl, stir the melted chocolate, coconut oil and corn syrup until smooth. One at a time, dip the edges of the ice cream-filled tacos into the chocolate then return to the tray and sprinkle with the sliced almonds and crushed cookies. Let sit for 1 minute for the shell to harden, then serve. If not serving immediately, wrap them in plastic wrap and return to the freezer. Serve within 2 days of making.
Source: Tasting Table Kitchen