Ice Cream Tacos (Print Version)

# Ingredients:

→ Taco Shell Base

01 - 2 large egg whites
02 - ½ cup heavy cream
03 - 2 teaspoons vanilla extract
04 - ⅔ cup all-purpose flour
05 - ½ cup brown sugar
06 - ⅓ cup salted butter, melted
07 - 2 tablespoons cinnamon sugar (for churro version)

→ Chocolate Ice Cream Taco

08 - 1.5 quarts chocolate ice cream
09 - 1 cup chocolate magic shell
10 - ¼ cup multi-color nonpareils sprinkles

→ Churro Ice Cream Taco

11 - 1.5 quarts caramel ice cream
12 - 1 cup white chocolate magic shell
13 - 2 tablespoons cinnamon sugar

→ Oreo Ice Cream Taco

14 - 1.5 quarts cookies and cream ice cream
15 - 1 cup chocolate magic shell
16 - ¼ cup Oreo cookie crumbs

# Instructions:

01 - Beat the egg whites for 1-2 minutes until foamy. Briefly whisk in the heavy cream and vanilla extract. Add the flour and brown sugar. Whisk until just combined. Lightly whisk in the melted butter.
02 - Heat a skillet over medium-low heat and lightly grease it. Use a #40 dough scoop (about two tablespoons) to portion batter onto the hot skillet and spread it into a circle. For the churro version, sprinkle with cinnamon sugar. Cook 3-4 minutes, flipping once to cook both sides evenly.
03 - Remove from the skillet and immediately drape over a foil-covered book spine (or wooden spoon handle) to cool and form the taco shape.
04 - Repeat the cooking and shaping process with the remaining batter until all shells are formed.
05 - Create a freezing surface by making grooves/zig-zags with aluminum foil. Place the prepared foil in a pan and put it in the freezer.
06 - Use a spoon to fill each taco shell with your ice cream of choice. Immediately place filled tacos in the prepared freezer pan to harden.
07 - Working with one taco at a time, remove from freezer, dip the ice cream portion in the chocolate shell, allow excess to drip off, immediately sprinkle with your chosen garnish, and return to the freezer pan.
08 - Once the ice cream tacos have fully hardened, transfer them to a freezer bag or airtight container. For best results, wrap each taco individually before storing. Keeps fresh in the freezer for 1-2 months.

# Notes:

01 - The taco shells must be shaped while still warm and pliable.
02 - Work quickly when filling and dipping the tacos to prevent ice cream from melting.
03 - For the magic shell coatings, you can use store-bought versions or make your own with chocolate chips and coconut oil.

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