Gluten-Free "Choco Taco" Ice Cream Sandwiches•
Posted on July 22 2022
Gluten-Free "Choco Taco" Ice Cream Sandwiches
6 Ice Cream Sandwiches
These Gluten-Free "Choco Taco" Ice Cream Sandwiches are a taste of childhood in dessert form! Whip up some gluten-free waffle cones, shape into tacos, fill with ice cream and finish with your favorite toppings.
⅓ Cup coconut sugar
1 Tsp Vanilla Extract
3 Tbsp butter, melted
½ Cup unsweetened almond milk *See recipe notes.
⅔ Cup gluten-free flour
1 ½ Cups Péru 72% Dark Chocolate
1 Gallon of your favorite ice cream **See recipe notes
⅓ Cup Dark Chocolate Crispearls (or chopped nuts)
2 Tbsp Natural Rainbow Sprinkles
Gluten-Free Waffle Cone
Filling and Decoration
Either in a regular bowl or in a stand mixer, whisk together the egg, coconut sugar, vanilla, and butter. Add the flour and mix until smooth.
Using a measuring cup, scoop a little less than a ¼ cup of batter and pour onto the center of a waffle cone maker. Tightly close the lid of the waffle cone maker and cook for 1½ minutes.
Using your hands or a fork, remove the hot waffle from the waffle cone maker and fold over a cooling rack stood up on its side to cool into a taco shape.
Once cool, fill the waffle shells with ice cream and place back into the freezer for at least 30 minutes to harden.
Meanwhile, microwave the Perú Dark Chocolate until melted, stirring every 30 seconds. ***See recipe notes.
*For this particular recipe, Stephanie used unsweetened almond milk, but any milk will work.
**Use Fudge Swirl ice cream to be extra authentic, or make it your own using your favorite ice cream!
***For more information on how to temper chocolate in the microwave, see our blog post here.
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