Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut
Instead of frying the tortilla shells, you can also bake them in the oven. To make the ice cream without an ice cream maker, follow the directions through making the chocolate fudge balls. Then add 1 can of COLD full-fat canned coconut milk (drain off the coconut water from the top of the can before adding to the bowl, reserve the water for another use) and 1 1/2 cups COLD heavy cream to a large bowl. Beat on high speed until whipped. Gently fold in 1 can sweetened condensed milk, 1/2-1 teaspoon ground cinnamon (start with a 1/2 teaspoon, taste and add more if desired), 1 tablespoon vanilla and 1 tablespoon coconut rum until evenly combined. Fill tacos as directed above.
Instead of frying the tortilla shells, you can also bake them in the oven. To make the ice cream without an ice cream maker, follow the directions through making the chocolate fudge balls. Then add 1 can of COLD full-fat canned coconut milk (drain off the coconut water from the top of the can before adding to the bowl, reserve the water for another use) and 1 1/2 cups COLD heavy cream to a large bowl. Beat on high speed until whipped. Gently fold in 1 can sweetened condensed milk, 1/2-1 teaspoon ground cinnamon (start with a 1/2 teaspoon, taste and add more if desired), 1 tablespoon vanilla and 1 tablespoon coconut rum until evenly combined. Fill tacos as directed above.
- 1 tablespoon vanilla extract
- 6 corn tortillas
- 3 tablespoons coconut oil
- 1/2 cup full fat coconut milk or heavy cream
- 1 ounce can sweetened condensed milk (14)
- 1 tablespoon coconut rum (optional)
- 8 ounces semi sweet or bittersweet chocolate (chopped)
- 2 ounce cans full-fat coconut milk (14)
- 1 teaspoon cinnamon stick (or 1/2-1 cinnamon)
- canola oil for frying*
- granulated sugar (for sprinkling)
- 12 ounces semi-sweet or milk chocolate (chopped, about 2 cu
- 2 firm (but ripe bananas diced)
- 1/4 cup roasted peanuts (chopped)
- 1/4 cup toasted shredded coconut
- Carbohydrate 6.38242500026948 g
- Cholesterol 0 mg
- Fat 3.79963000000128 g
- Fiber 0.882000026702881 g
- Protein 0.798630000001278 g
- Saturated Fat 3.00452500000021 g
- Serving Size 1 1 ICE CREAM TACOS (73g)
- Sodium 6.39450000019173 mg
- Sugar 5.5004249735666 g
- Trans Fat 0.241018000000767 g
- Calories 63 calories
Step-by-step
- Add the chocolate and 1/2 cup coconut milk to a small sauce pan and set over low heat. Heat, stirring often until the chocolate is smooth and melted. Watch closely as you do not want the chocolate to burn. Once the chocolate is melted, remove from the heat and transfer to a bowl. Place in the the fridge until firm, about 1 hour.
- Once the chocolate fudge is hard, remove it from the fridge and roll the fudge into half teaspoon size balls. Keep in the fridge until ready to add to the ice cream.
- Meanwhile, combine the remaining 2 cans coconut milk, sweetened condensed milk, cinnamon stick, vanilla and coconut rum in a medium size sauce pan. Bring the mixture to a low boil and then simmer 15 minutes or until just slightly thickened and coats the back of a wooden spoon. Remove from the heat and transfer to a bowl, cover and place in the fridge until cool, about 2 hour hours or 30-45 minutes in the freezer, stirring often to prevent freezing.
- To fry the shells, heat 1-2 inches of oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time using tongs.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet. I have found it helpful to take an old 1 inch thick book and slightly open it with the pages fanning down and the binding up. Then balance the taco shell on the binding until set. Repeat, placing second taco shell on top of the last to drain oil and set. Hopefully you can get 2 sets on top of your binding. It should only take a few minutes for the taco shells to dry and set. Next, sprinkle the tacos generously with granulated sugar. These can be stored in a bag with piece of tin foil wedged into the shells to help them hold their shape for a day or two.
- Once the milk mixture is cool, freeze in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate fudge chunks.
- Grab your taco shells and fill each shell about 3/4 the way full with ice cream. Place in an inverted cupcake tin to help the tacos stand upright. Freeze for 4-6 hours.
- To make the chocolate shell, combine the chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the tacos.
- Once the tacos are frozen, dip them into the chocolate shell and quickly sprinkle with chopped peanuts or toasted coconut. Return to the freezer for 5 minutes or until ready to serve. Before serving, top each taco with banana salsa (below).
- Combine the bananas, peanuts and coconut in a bowl. Toss well. Serve immediately with the tacos.
Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut – A Culinary Adventure
As a busy working mom, finding time to create delicious and exciting desserts can feel like a Herculean task. Weekends are often jam-packed with errands, family time, and the never-ending cycle of laundry. Yet, the craving for something sweet and indulgent lingers. That's where this recipe comes in – a delightful balance of sweet, creamy, and crunchy textures that's surprisingly simple to make, despite its impressive presentation.
The beauty of this recipe lies in its versatility. You can adapt it to suit your schedule and dietary preferences. Don't have an ice cream maker? No problem! The recipe provides an alternative method, yielding a deliciously creamy ice cream that's just as satisfying. Feeling adventurous? Experiment with different types of chocolate or nuts to personalize your creation. The possibilities are endless!
The Magic of Layers
This dessert is all about the layers. The crisp, subtly sweet corn tortilla tacos provide a satisfying contrast to the rich, creamy three-milk ice cream. The addition of chocolate fudge balls adds a delightful burst of intense chocolate flavor and chewy texture. Finally, the fresh banana peanut salsa brings in a light, tropical touch that perfectly complements the richness of the ice cream. It's a symphony of flavors and textures that's truly captivating.
A Dessert for Every Occasion
Whether it's a casual weeknight treat or a special occasion gathering, these ice cream tacos are sure to impress. They're perfect for a summer barbecue, a potluck dinner, or even a quiet night in. The individual portions make them ideal for entertaining, allowing each guest to enjoy their own unique dessert experience.
Simple Steps, Big Rewards
The recipe itself is quite straightforward. The preparation involves simple steps that can be easily managed even on a busy day. The most time-consuming part is the freezing process, but that’s time well spent, as it allows the flavors to meld together and create a harmonious blend.
Beyond the Recipe
Making these ice cream tacos is more than just a recipe; it's an experience. It's about taking the time to create something special, something that brings joy to yourself and those you share it with. It's about embracing the imperfections, savoring the process, and appreciating the simple pleasure of creating something delicious from scratch. So, gather your ingredients, put on some music, and embark on a culinary adventure that's as satisfying as the final product itself.
Tips and Variations
For the Ice Cream: Feel free to experiment with different extracts, like almond or peppermint, to create unique flavor combinations. If you want a less sweet ice cream, you can reduce the amount of sweetened condensed milk.
For the Tacos: Baking the tortillas instead of frying them is a healthier alternative, and you can experiment with different types of tortillas, like flour or whole wheat.
For the Salsa: Add a touch of lime juice to the banana salsa for a zesty twist. Consider adding other fruits, such as mango or pineapple, for a tropical flair.
Serving Suggestions: Garnish the tacos with a drizzle of chocolate sauce, a sprinkle of cocoa powder, or a dollop of whipped cream for an extra touch of indulgence.
Remember to adjust the ingredients and steps to suit your preferences and available time. The most important aspect is to have fun and enjoy the process of creating a delicious and memorable dessert.
