Chocolate Ice Cream Taco Sundaes

Impress the one you love this Valentine's Day with this recipe from III Forks in Dallas.

Chocolate Ice Cream Taco Sundaes

Chocolate Tulip Cookies formed into taco shells
Favorite Chocolate Ice Cream
Sweetened Heavy Whipped Cream
Chocolate Sauce
Carmel Sauce
Assorted Fresh Berries
Chocolate Chips or Shavings
Toasted Pecans

Place small scoops of chocolate ice cream into your chocolate tulip cookie taco shell. Top with heavy whipped cream and sauces.  Garnish with fresh berries & chocolate shavings. Use berries to prop the taco up. Simply, you can use your creativity to build the ultimate sundae.

Chocolate Tulip Cookies

½ cup Sugar
½ cup Flour
2 TBLSP Dark Cocoa Powder
Pinch Salt
7 TBLSP Unsalted Butter, melted
3 each Eggs, whites only
Pan Spray
Pizzelle Waffle Cookie Maker

Preheat the Pizzelle Cookie iron.  In a small bowl combine all the ingredients and whisk together until smooth. Spray both sides of the cookie maker with pan spray. Place 2 tablespoons of the cookie dough on each side. Close the press and allow to bake for 50 seconds or until they appear dry and baked with no dark burnt edges. Remove the cookies from the press and place over a chosen mold; i.e. back of a glass to form a cup or on top of a rolling pin to make a taco shell. Allow to cool and crisp up. Repeat until all the dough is finished. Store in an airtight container until service.


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