Neapolitan Dessert Tacos

Save Recipe
  • Level: Easy
  • Total: 40 min (includes sitting time)
  • Active: 30 min
  • Yield: 20 tacos
Share This Recipe



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 


Special equipment:
a pizzelle maker
  1. For the pizzelles: Preheat a pizzelle maker according to the manufacturer’s instructions.
  2. 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.
  3. 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.
  4. For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar.
  5. 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.