Description
Have you ever dreamed of a taco that’s not savory but sweet, crispy, and filled with ice cream? Say hello to Ice Cream Crunch Tacos—a fun, frosty dessert that combines creamy vanilla ice cream, crunchy pizzelle cookies, and a warm cinnamon-sugar tortilla! Rated 5.0 from 3 reviews, this treat is a crowd-pleaser that’s easy to make and looks like a party on a plate.
Ingredients
- For the Ice Cream Filling:
- 1 pint vanilla ice cream in a paper container, slightly softened (creamy and easy to slice).
- 8 pizzelle cookies (crisp, waffle-like cookies for crunch).
- ½ cup chopped peanuts (adds nutty crunch).
- Store-bought hot fudge, for drizzling (rich chocolate flavor).
- For the Tortilla Shell:
- 5 large flour tortillas (forms the taco shell; 1 is for patching gaps).
- 3 tablespoons sugar (for sweet cinnamon coating).
- 1 tablespoon ground cinnamon (adds warm, spicy flavor).
- 3 tablespoons ghee or clarified butter (for searing the tortillas).
- Dulce de leche, for spreading (sweet, caramel-like glue).
- Rainbow sprinkles, for sprinkling (fun, colorful touch).
Why These Ingredients Matter
Each ingredient brings something special. The vanilla ice cream is creamy and neutral, letting other flavors shine. Pizzelle cookies add a delicate crunch, while peanuts and hot fudge give texture and richness. The cinnamon-sugar tortilla wraps it all in a warm, sweet shell, with dulce de leche and sprinkles adding extra sweetness and fun. Ghee ensures a crispy, golden sear without burning.
Substitutions and Variations
- Ice Cream: Swap vanilla for chocolate, strawberry, or any flavor you love. Dairy-free ice cream works great, too.
- Pizzelle Cookies: Use thin waffle cones, shortbread cookies, or even graham crackers if pizzelles aren’t available.
- Peanuts: Swap for chopped almonds, pecans, or crushed pretzels for a salty twist. Omit for nut-free.
- Hot Fudge: Use caramel sauce or melted chocolate chips instead.
- Tortillas: Use whole wheat or gluten-free tortillas. Smaller tortillas work but may need more patching.
- Dulce de Leche: Swap for caramel sauce or sweetened condensed milk.
- Ghee: Use regular butter or vegetable oil, but ghee gives the best flavor without burning.
- Vegan: Use dairy-free ice cream, vegan pizzelles, plant-based butter, and vegan caramel sauce.
Instructions
Step 1: Prepare the Ice Cream Sandwiches
- Slightly soften 1 pint vanilla ice cream in a paper container at room temperature for 5-10 minutes.
- Using a serrated knife, slice the carton into 4 even rounds (about ½-inch thick each).
- Peel off the carton from each disc.
- Place 1 ice cream disc on each of 4 pizzelle cookies.
- Sprinkle chopped peanuts over the ice cream and drizzle with store-bought hot fudge.
- Top each with a second pizzelle cookie and press gently to form a sandwich.
- Wrap each sandwich in plastic wrap and freeze for at least 2 hours to set.
Tip: Slice carefully to keep rounds even. Freeze immediately to prevent melting.
Step 2: Heat the Skillet
- Heat a cast-iron skillet or griddle over high heat for 5 minutes until very hot.
- Mix 3 tablespoons sugar and 1 tablespoon ground cinnamon on a plate and set aside.
Tip: A hot skillet ensures a quick, crispy sear without sogging the tortilla.
Step 3: Prepare the Tortillas
- Lay out 4 large flour tortillas on a clean surface.
- Spread a thin layer of dulce de leche over each, leaving a 1-inch border around the edge.
- Sprinkle a small amount of rainbow sprinkles over the dulce de leche.
- Unwrap the frozen pizzelle-ice cream sandwiches and place one in the center of each tortilla.
Tip: Spread dulce de leche thinly to avoid overpowering the flavors.
Step 4: Wrap the Tacos
- Fold the tortilla around the ice cream sandwich, wrapping tightly to enclose it.
- If the tortilla doesn’t fully cover the sandwich, cut the 5th tortilla into quarters.
- Spread a bit of dulce de leche on a quarter piece and adhere it to the bottom of the taco to patch any gaps.
- Repeat for all 4 tacos, keeping them seam-side down.
Tip: Work quickly to keep the ice cream frozen. If tortillas tear, patch with extra pieces.
Step 5: Sear the Tacos
- Brush the hot skillet with 1 tablespoon ghee or clarified butter.
- Place 1-2 tacos seam-side down in the skillet, pressing with a spatula to sear for about 9 seconds.
- Flip and sear the other side for 9 seconds.
- Transfer to the cinnamon-sugar plate and turn to coat both sides.
- Repeat with remaining tacos, adding more ghee as needed.
Tip: Sear quickly to avoid melting the ice cream. Keep the skillet hot for a crisp finish.
Step 6: Serve
- Serve the tacos immediately while the tortilla is warm and crispy.
Tip: Place on a chilled plate to keep the ice cream firm for a few extra minutes.