Ice Cream Filled Chocolate Tacos
Ingredients:
- flour - 1/2 cup
- unsweetened cocoa powder - 1/4 cup
- sugar - 1/3 cup
- ground cinnamon - 1/8 tsp
- salt - 1/8 tsp
- milk - 1/4 cup
- water - 1/4 cup
- egg - 1
- any flavor ice cream, softened - 2 pints more or less
- Magic Shell syrup - garnish
- Cool Whip, thawed - garnish
- marschino cherries - garnish
- chopped nuts - garnish
Instructions:
In a bowl, whisk together flour, cocoa powder, sugar, cinnamon and salt.
In a second bowl, whisk together milk, water, and egg.
Create a well in the center of the dry ingredients, add wet ingredients, mix until well blended and smooth.
Drop by the tablespoon onto a hot pizzelle maker OR a skillet coated with non-stick cooking spray, form 5 - 6 inch rounds with the batter. Carefully flip after about 30 seconds.
Remove from the pizzelle maker, place on a flat surface. Quickly fold the cookie in half, to form the shape of a taco. Hold in this position for a few seconds until formed and cooled.
Add ice cream to the cookie tacos, almost to the top. Place upright in the freezer, until ice cream freezes.
To serve, remove from freezer, drizzle magic shell syrup over ice cream, garnish with whipped topping, nuts and cherries.
Serve immediately. Yield 12 tacos.
