These gluten-free Ice Cream Chocolate Tacos have crisp sweet shells lines with chocolate, filled with ice cream, topped with chocolate and sweet toppings. So much better than the gas station ice cream taco, these will become a summertime favorite! Plus, I used home-milled rice flour in this gluten-free recipe. Check out my review on the WonderMill Grain Mill I used.
WonderMill Electric Grain Mill Review:
Unboxing products like this WonderMill Electric Grain Mill is always a favorite of mine. I unboxed the mill after admiring the box and all of its information such as its claim to being the World’s #1 rated grain mill and one of the quietest mills around.Back to the Gluten-Free Ice Cream Chocolate Tacos…
Once I had the rice milled into flour I was ready to mix up my sweet choco taco shell batter. This gluten-free sweet taco shell was really easy to make. Once the batter was made I cooked it using a pizzelle maker. If you don’t have a waffle cone or pizzelle maker, don’t worry, you can bake these right in your oven.Are you on a GF diet? What’s your favorite GF dessert?
Gluten Free Ice Cream Chocolate Tacos
These gluten-free Ice Cream Chocolate Tacos have crisp sweet shells lines with chocolate, filled with ice cream, topped with chocolate and sweet toppings.
Ingredients
Gluten Free Taco Shell
- 1/4 cup melted butter
- 1 cup sugar
- 4 large egg whites
- 1 tsp almond extract
- 1/2 cup white rice flour
- 1/4 cup tapioca flour
- 1/4 cup cornstarch
- 1/2 tsp salt
Filling and toppings
- 12 to 16 oz Chocolate, inside taco shell and on top of filled taco
- 1/2 gallon ice cream , easiest if you use a kind WITHOUT bits and chunks i.e. vanilla or chocolate
- chopped up candy bars, cookies, nuts, sprinkles
Instructions
- Preheat oven to 375 degrees or turn pizzelle or waffle cone maker on.
- In a medium bowl mix sugar and butter together. Add egg whites and almond extract.
- Add white rice flour, tapioca flour, cornstarch, and salt to egg mixture. Blend until well mixed.
- Scoop 1 to 1 1/2 tablespoons batter onto lined, greased cookie sheet (about 5-6 crisps taco shells at once). Bake at 375 degrees for 9-10 minutes until edges begin to brown.
- Pull out of the oven and immediately (one at a time) remove from pan and curl around the handle of a wooden spoon or something like it to form into a taco shell. Work quickly because as the crisps cool they will harden. This happens within a couple minutes of removing from the oven.
- Once hardened, place in a ziplock bag and into the freezer until you are ready to assemble the tacos.
- MELT 1/3 of the chocolate. Spread a very thin layer of melted chocolate on the inside of each taco shell. I like to freeze them to help them set quickly. Having them cold will also prevent the ice cream from melting.
- When ready, pull ice cream out of the freezer so it has time to soften a little before using.
- Spoon softened ice cream into a piping bag or ziplock bag with a large round piping tip or cut a 1/2 inch hole in the tip. Place in freezer until ice cream sets firm. *The colder the ice cream, the quicker the chocolate will set and the less oozing you might have.
- Prep toppings (candy bars, sprinkles, nuts, cookies, etc).
- Melt remaining chocolate. Pour into small bowl just big enough to dip the top of the tacos into.
- Pip ice cream into chocolate (inside) covered taco shell. Fill to the very outside but don't overfill. Dip outer top (where you pipped the ice cream in) into chocolate to "lock" the ice cream in. IMMEDIATELY sprinkle with topping before chocolate hardens.
- Immediately place in freezer to avoid further melting. Enjoy whenever you need a chocolatey cold treat. 🙂
Notes
If using a pizzelle maker or waffle cone maker, used the amount of batter recommended. Yield and cook times will vary depending on the method of cooking.
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