Imported from Instagram

Strawberry Crunch Ice Cream Tacos

Name: Strawberry Crunch Ice Cream Tacos
Prep time: 25 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: Waffle cones (About 3–4 cones; use flexible waffle cones such as Joy's, if desired); White chocolate (Melt enough for coating the shells and making the drizzle); Strawberry ice cream (Enough to fill the tacos generously; soften slightly before scooping); Fresh strawberries (Diced, for topping); Oil (A small amount, stirred into melted white chocolate to thin it for drizzling); 12 Golden Oreos (Crushed); 0.75 cup Freeze-dried strawberries (Crushed together with the Golden Oreos); 2 tbsp Butter (Melted; mixed into the crushed Oreo and strawberry mixture)

Recipe by Sarah Sweets @sarahsweets017 · Instagram

Imported by Blak Rabbit on SeeMeCook

Crispy waffle-cone shells are shaped like tacos, coated in white chocolate and strawberry-Oreo crunch, then filled with strawberry ice cream and fresh strawberries. A final white-chocolate drizzle adds extra sweetness and texture.

4 servings45 minAmerican

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Ingredients

Waffle cones (About 3–4 cones; use flexible waffle cones such as Joy's, if desired)
White chocolate (Melt enough for coating the shells and making the drizzle)
Strawberry ice cream (Enough to fill the tacos generously; soften slightly before scooping)
Fresh strawberries (Diced, for topping)
Oil (A small amount, stirred into melted white chocolate to thin it for drizzling)
12 Golden Oreos (Crushed)
0.75 cup Freeze-dried strawberries (Crushed together with the Golden Oreos)
2 tbsp Butter (Melted; mixed into the crushed Oreo and strawberry mixture)

Steps

1
Add a little water to a pot and bring it to a simmer. Set a metal strainer over the pot, making sure it does not touch the water. Place one waffle cone in the strainer and cover with a lid.
2
Steam the waffle cone just until it becomes soft and flexible. If it begins cracking or remains stiff, steam it for a few more seconds.
3
Carefully unroll the softened cone along its seam.
4
While the cone is still warm, drape it over a taco holder and let it cool completely so it crisps back up and keeps its taco shape. A taco holder can be improvised by folding foil into sturdy taco-shaped ridges.
5
Crush the Golden Oreos and freeze-dried strawberries together until they form crumbs. Mix in the melted butter. The finished strawberry crunch makes enough for approximately 3–4 tacos.
6
Melt the white chocolate until smooth, stirring as needed. The transcript specifies microwaving and stirring every 20 seconds until completely melted.
7
Coat the outside or back of each cooled waffle shell with melted white chocolate. Immediately press the coated side into the strawberry crunch, then let the coating set.
8
Let the strawberry ice cream sit at room temperature for a few minutes, just until it softens enough to scoop and spread easily.
9
Fill each shell generously with the softened strawberry ice cream and smooth it out. Freeze the filled tacos until firm; the transcript notes freezing them one at a time while the remaining tacos are filled.
10
Top the firm ice-cream tacos with diced fresh strawberries.
11
Melt a little more white chocolate and stir in a small amount of oil to thin it. Lightly drizzle the mixture over the strawberries and ice cream.
12
Freeze the tacos again until firm, then serve and enjoy.

Notes

The source does not specify exact amounts of waffle cones, white chocolate, strawberry ice cream, fresh strawberries, or oil, nor does it give exact freezing times. Use enough of each to coat, fill, top, and drizzle the approximately 3–4 tacos. The creator says favorite ice cream, chocolate, and toppings may be substituted.