serves
6
prep
20 minutes
cook
15 minutes
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
15
minutes
difficulty
Mid
level
Ingredients
- 2 cups (500 ml) ice cream
- 2 tbsp + 1 tsp white sugar
- 1 egg white
- 43 g (2 tbsp + 1 tsp) unsalted butter, melted
- ½ tsp vanilla
- ⅓ cup (43 g) flour
- ⅛ tsp kosher salt
- 1 cup (170 g) peanut butter chips (see Note)
- 1½ tbsp coconut oil
- ½ cup (60 g) chopped roasted peanuts
Cooling time: at least one hour.
Freezing time: 15-20 minutes.
Instructions
- Preheat your oven to 200°C (400°F), line a baking sheet (sheet pan) with baking (parchment) paper, and set out a standard muffin tin. Place the ice cream in the fridge to soften slightly while you prepare the shells.
- In a small bowl, beat together the sugar, melted butter, egg white and vanilla until well combined. Stir in the flour and salt.
- Drop 1½-tablespoon dollops of the batter onto the parchment lined baking sheet, leaving at least 10 cm (4 inches) of space between each. Using the back of a spoon or a small offset spatula, spread each into a thin circle about 10 to 13 cm (4 to 5 inches) across.
- Bake for 11 to 13 minutes or until they start to turn golden brown. Remove the tray from the oven and flip the muffin tin upside down. Quickly working with one cookie at a time, immediately and carefully remove from the parchment and curve into a taco shell shape. Place in between two of the inverted muffin cups to hold the shape and repeat until all the shells have been formed.
- Cool the shells completely to room temperature.
- Scoop and press the slightly softened ice cream into the shells and smooth the top. Transfer to a plate or baking pan and place in the freezer for 15 to 20 minutes to firm up.
- Meanwhile, make the peanut butter shell by combining the peanut butter chips and coconut oil in a heatproof bowl. Set over a pan of simmering water, stirring occasionally, until melted. Alternatively, you can melt the peanut butter chips and oil together in a microwave in 15 second intervals until smooth. Set aside to cool for 5 to 10 minutes.
- Retrieve the ice cream filled shells from the freezer and quickly dunk the curved tops into the peanut butter shell mixture ensuring that the ice cream is coated. Immediately sprinkle or dunk into the chopped peanuts and transfer back to the plate or baking pan. Continue until all the ice cream tacos are coated then transfer to the freezer until ready to serve.
- If storing for longer than a few hours, wrap in plastic or foil or store in freezer bags.
Note
• Peanut butter baking chips are available from some supermarkets.
• The shells can easily be made into traditional cones by rolling into a cone shape. Loosely secure the shape with aluminum foil until cooled completely.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
