Steve's Ice Cream has just upped the food hybrid game with its ice cream tacos. The main components include Mexican chocolate ice cream, a spicy chocolate sauce, and waffle taco shells. As for the toppings — feel free to go loco! The original recipe calls for cocoa nibs, strawberries, and whipped cream, but maybe some mini marshmallows need to get in the mix. No matter how you take your ice cream tacos, we're thinking they would be the sweetest ending to a Cinco de Mayo celebration.
Editor's note: If you cannot procure waffle taco shells, simply use crispy corn taco shells (but be sure they are just flavored with salt).
- For spicy chocolate sauce:
1 2/3 cup dark chocolate, roughly chopped
1 cup heavy cream
1 ounce butter
1 teaspoon chili powder
1/4 teaspoon cinnamon
1 dash cayenne pepper
- For tacos:
1 pint Mexican chocolate ice cream, like Steve's Mexican Chili Chocolate
2 waffle taco shells
2 tablespoons spicy chocolate sauce
Whipped cream, cacao nibs, and strawberries, to garnish
- To make spicy chocolate sauce: Combine all ingredients in a heavy saucepan over low heat. Cook gently until all chocolate is melted and the mixture is smooth. Serve warm or cold. Keeps refrigerated for up to 2 weeks.
- To assemble tacos: Fill a waffle taco 3/4 full with small scoops of ice cream. Drizzle with 2 tablespoons spicy chocolate sauce. Top with whipped cream, cacao nibs, and strawberries, to taste.
- Desserts, Ice cream
- 2 tacos