A nostalgic treat with a healthy twist: Gluten-Free "Choco Taco" Ice Cream Sandwiches from Healthy Holme! Perfect for summer, these frozen desserts are easy to make and customizable with your favorite toppings.
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.
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.
Press the Crispearls or chopped nuts into the ice cream, dip the open part of the taco into the melted chocolate, add the Natural Rainbow Sprinkles and place in the freezer for 10 minutes to harden. Enjoy!
Recipe Note:
*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.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!
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