Ice Cream Dessert Tacos

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 6

Ingredients:

• 2 cups all-purpose flour
• 3 Tbsp sugar
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 1/4 tsp kosher salt
• 2 cups milk
• 2 large eggs
• 3 Tbsp unsalted butter, melted
• 6 scoops Neapolitan ice cream
• 1 Tbsp salted butter

Toppings:

• Chocolate syrup
• Crushed nuts
• Fresh strawberries
• Whipped cream

Instructions:

For taco shells: Whisk flour, sugar, baking powder, baking soda, and kosher salt together in a bowl. Using the whisk, make a well in the center. Pour milk into the well and crack the eggs into the milk. Pour melted butter into the mixture. Starting in the center, whisk all ingredients together, moving toward the outside of the bowl until all ingredients are incorporated. Do not over-beat; the batter will contain lumps. Add milk for desired consistency; batter shouldn't be overly thick for thin shells. The batter can be refrigerated for up to one hour.

Heat large non-stick griddle or skillet, preferably cast-iron, over low heat for about 5 minutes. Add salted butter to the skillet. Turn heat to medium low and ladle 1/3 cup batter into skillet. If using a large skillet or a griddle, repeat once or twice, taking care not to overcrowd the cooking surface. After bubbles rise to the surface and bottoms brown (about 2 to 4 minutes), turn shells over. When both sides are light brown, remove from heat and drape over a wire cooling rack to form a taco shell. Completely cool on rack.

For taco filling: Spoon Neapolitan ice cream into taco shells. Top with strawberries, chocolate syrup, whipped cream, and nuts.

Note: Substitute your ice cream flavor of choice and favorite toppings if desired