Name: Neapolitan Dessert Tacos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 20 tacos
Ingredients: 2/3 cup all-purpose flour; 6 tablespoons granulated sugar; 2 tablespoons Dutch-process cocoa powder; 2 teaspoons baking powder; 1/4 teaspoon kosher salt; 1/4 cup (4 tablespoons) unsalted butter, melted; 1/4 cup whole milk; 1 large egg; Nonstick cooking spray, for the pizzelle maker; 2 1/2 cups chopped fresh strawberries (about 14 ounces); 2 tablespoons granulated sugar; 1 1/2 tablespoons chopped fresh mint; 7 1/2 cups vanilla ice cream, softened

Directions

Special equipment:

a pizzelle maker

For the pizzelles: Preheat a pizzelle maker according to the manufacturer’s instructions.
Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk together the melted butter, milk and egg in a small bowl; add to the flour mixture and whisk until blended and smooth.
Coat the pizzelle maker with cooking spray. Spoon 1 tablespoon batter into the hot pizzelle maker; cook until set and slightly darker in color, 45 to 50 seconds. Use a small offset spatula to remove the pizzelles, and immediately drape the pizzelles over the handle of a wooden spoon (3/4 inch to 1 inch in diameter) to form a taco shape; let stand until completely cool, about 3 minutes. Transfer to a wire rack and repeat with remaining batter.
For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar.
Spoon 3 small scoops vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture.

Cook’s Note

The pizzelle shells can be made ahead and stored in an airtight container in the fridge for up to a week.

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Neapolitan Dessert Tacos

Pizzelles:

Tacos:

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