Recipe courtesy of Mary Berg
Peanut Butter Ice Cream Tacos
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 468
- Total Fat
- 35
- Saturated Fat
- 14
- Carbohydrates
- 31
- Dietary Fiber
- 3
- Sugar
- 20
- Protein
- 12
- Cholesterol
- 36
- Sodium
- 93
- Total: 55 min (plus chilling time)
- Active: 40 min
Ingredients
2 cups (500 milliliters) ice cream
3 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
1 large egg white
1/2 teaspoon vanilla extract
1/3 cup (43 grams) all-purpose flour
1/8 teaspoon kosher salt
1 cup (170 grams) peanut butter chips
2 tablespoons coconut oil
1/2 cup (60 grams) chopped roasted peanuts
Directions
- Preheat your oven to 400 degrees F. Line a sheet pan with parchment paper and set out a standard muffin tin. Place the ice cream in the fridge to soften slightly while you prepare the shells.
- In a small bowl, beat together the sugar, melted butter, egg white and vanilla until well combined. Stir in the flour and salt.
- Drop 2-tablespoon dollops of the batter onto the parchment -baking sheet, leaving at least 4 inches of space between each. Using the back of a spoon or a small offset spatula, spread each into a thin circle 4 to 5-inches across.
- Bake until they start to turn golden brown, 11 to 13 minutes. Remove the tray from the oven. Flip the muffin tin upside down. Quickly working with one cookie at a time, immediately and carefully remove from the parchment and curve into a taco shell shape. Place in between two of the inverted muffin cups to hold the shape and repeat until all the shells have been formed.
- Cool the shells completely to room temperature.
- Scoop and press the slightly softened ice cream into the shells and smooth the top. Transfer to a plate or baking pan and place in the freezer for 15 to 20 minutes to firm up.
- Meanwhile, make the peanut butter shell by combining the peanut butter chips and coconut oil in a heatproof bowl. Set over a pan of simmering water, stirring occasionally, until melted. Alternatively, you can melt the peanut butter chips and oil together in a microwave in 15-second intervals until smooth. Set aside to cool for 5 to 10 minutes.
- Retrieve the ice cream filled shells from the freezer and quickly dunk the curved tops into the peanut butter shell mixture ensuring that the ice cream is coated. Immediately sprinkle or dunk into the chopped peanuts and transfer back to the plate or baking pan. Continue until all the ice cream tacos are coated, then transfer to the freezer until ready to serve.
- If storing for longer than a few hours, wrap in plastic or foil or store in freezer bags.
Cook’s Note
The shells can easily be made into traditional cones by rolling into a cone shape. Loosely secure the shape with aluminum foil until cooled completely.