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This delicious homemade version of ice cream tacos brings back nostalgic memories of those beloved packaged treats from childhood, but with endless flavor possibilities. These crispy waffle shells filled with creamy ice cream and dipped in magic shell create a perfect handheld dessert that's both fun to make and even more fun to eat.
I first made these on a hot summer day when my nieces and nephews came over for a backyard barbecue. The joy on their faces when they bit into these homemade treats was priceless. Now they request "Aunt's special ice cream tacos" every time they visit.
Ingredients
- Large egg whites: Form the base of our waffle shells giving them that perfect crisp texture
- Heavy cream: Adds richness to the batter making our shells tender yet sturdy
- Vanilla extract: Provides that classic sweet fragrance that complements any ice cream flavor
- All purpose flour: Creates the structure needed for shells that hold up to filling
- Brown sugar: Offers deeper caramel notes compared to regular sugar giving our shells more dimension
- Salted butter: Adds rich flavor and helps create that golden crisp exterior
- Cinnamon sugar: Transforms ordinary shells into churro inspired treats with warm spice notes
- Ice cream of choice: Full fat versions work best for creamier results and slower melting
- Magic shell coating: Seals in the ice cream and adds a satisfying crack when bitten into
- Various toppings: Like sprinkles, Oreo crumbs, or cinnamon sugar add texture and visual appeal
Step-by-Step Instructions
- Prepare the Waffle Batter:
- Beat egg whites until they become light and foamy, about 1 to 2 minutes. This creates air pockets for a lighter texture. Gently whisk in heavy cream and vanilla extract just until combined. Add flour and brown sugar next, whisking just until smooth, avoiding overmixing which would make tough shells. Finally, incorporate melted butter with light whisking motions until fully blended.
- Cook the Waffle Shells:
- Heat skillet over medium low heat and apply a very light coating of butter or cooking spray. Use a #40 dough scoop (approximately 2 tablespoons) to portion batter onto the skillet. Immediately use the back of the scoop to spread the batter into a thin circle about 5 inches in diameter. For churro version, sprinkle with cinnamon sugar while the first side cooks. Allow to cook until edges look set and surface begins to bubble (about 1 to 2 minutes). Flip with a thin spatula and cook other side until golden brown (about 1 to 2 minutes more).
- Form the Taco Shells:
- Working quickly while shell is still hot and pliable, remove it from the skillet using a spatula. Drape it over a foil-covered book spine, rounded side up, or suspend it over a wooden spoon handle placed between two objects. Hold in place for 10 to 15 seconds until it begins to set, then allow to cool completely which takes about 2 to 3 minutes. The shell will harden into the taco shape as it cools.
- Assemble the Ice Cream Tacos:
- Create a cooling rack by making grooves in aluminum foil placed in a baking pan. Place this setup in the freezer to chill. Remove ice cream from freezer and let soften slightly for easier scooping (about 5 minutes). Use a spoon to fill each taco shell with ice cream, pressing it in gently but firmly to eliminate air pockets. Smooth the top of the ice cream to be level with the shell edges. Place filled tacos in the prepared pan in the freezer immediately to harden for at least 30 minutes.
- Dip and Decorate:
- Prepare your magic shell topping according to recipe instructions. Working with one taco at a time, remove from freezer and quickly dip the exposed ice cream into the magic shell. Allow excess to drip off for a few seconds. Immediately sprinkle with chosen toppings before the magic shell hardens. Return dipped taco to the freezer pan right away. Repeat with remaining tacos, allowing at least 5 minutes between tacos if working in batches to keep ice cream firm.
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The magic shell coating is truly the secret weapon in this recipe. I discovered that adding just a small amount of coconut oil to melted chocolate creates that perfect crackable shell that hardens on contact with the cold ice cream. This was a game changer for homemade frozen treats in our household and now we use it on everything from ice cream bars to frozen bananas.
Perfect Shell Technique
Achieving the ideal waffle taco shell requires careful timing. The key is to remove the waffle from heat when it's still flexible but cooked through. If you remove it too early it will tear or be too soft to hold shape. Wait too long and it will become brittle and crack when you try to form it. Look for a uniform golden brown color with slight browning at the edges as your visual cue. Once you've mastered the timing you'll get perfect shells every time.
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Make Ahead and Storage
These ice cream tacos are perfect for preparing days or even weeks before you need them. After fully assembling and freezing, wrap each taco individually in plastic wrap before placing in a freezer safe container or zip top bag. This double protection prevents freezer burn and keeps them fresh for up to two months. For best texture, allow them to sit at room temperature for 2 to 3 minutes before serving, just long enough to slightly soften the shell without melting the ice cream.
Creative Variations
The basic recipe is just a starting point for endless customization. Try filling shells with layers of different ice cream flavors or adding a layer of fudge sauce between ice cream varieties. For a festive touch, color the waffle batter with a few drops of food coloring. Add flavoring extracts like almond, coconut, or mint to the shell batter to complement your ice cream choice. You can even press chopped nuts or crushed cookies into the ice cream before the magic shell sets for added texture and flavor complexity.
Frequently Asked Questions
- → How long can I store these ice cream tacos?
You can store these ice cream tacos in the freezer for 1-2 months. For best results, transfer them to a freezer bag or airtight container after they've hardened. Wrapping each one individually before storing will provide extra protection.
- → Can I use store-bought ice cream for this?
Yes, you can use any store-bought ice cream for these tacos. The recipe suggests chocolate, caramel, and cookies and cream varieties, but feel free to experiment with your favorite flavors.
- → What's the best way to shape the taco shells?
After cooking the waffle batter, drape the warm circles over a foil-covered book spine or use a wooden spoon handle to create the classic taco shape. Allow them to cool and firm up in this position to maintain their shape.
- → Can I make the magic shell coating from scratch?
Yes, the recipe mentions a 2-ingredient homemade magic shell recipe. Typically, homemade magic shell consists of chocolate (or white chocolate) mixed with coconut oil, which hardens when it comes in contact with cold ice cream.
- → What if I don't have a dough scoop?
If you don't have a #40 dough scoop, you can use a regular tablespoon to measure approximately 2 tablespoons of batter for each shell. The key is consistency in shell size and thickness for even cooking.
- → How do I prevent the shells from getting soggy?
Work quickly when filling the shells with ice cream and immediately place them in the freezer. The magic shell coating also helps create a barrier between the ice cream and shell, helping maintain crispness.