Gluten-Free "Choco Taco" 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. 

Author

Stephanie Niemis

Servings

6 Ice Cream Sandwiches

Category

Easy

Cuisine

Ice Cream

Ingredients

• 1 Egg
• 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

Directions

1. 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.
2. 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.
3. 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.
4. Once cool, fill the waffle shells with ice cream and place back into the freezer for at least 30 minutes to harden.
5. Meanwhile, microwave the Perú Dark Chocolate until melted, stirring every 30 seconds. ***See recipe notes.
6. 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!