Espresso Nutella Ice Cream Taco
You guys know how obsessed with ice cream I am, so when a bunch of cool bloggers wanted to get together to do a week of ice cream recipes, I was pumped to join up! I was craving some ice cream tacos, but I have made them before (and it was recently featured on Yahoo Food!) so I needed to come up with some new fun flavor ideas. I went with a strong coffee flavor ice cream, and a nutella shell and topping. They came out great! I also made some with pistachio gelato and a shortbread cookie topping that was equally good.
I did that whole liquid nitrogen thing I have been doing lately to make the ice cream because it is just so easy and tastes soooo good!
I had my sister on pizzelle detail. She was just cranking them out 2 by 2 while I made the ice creams.
When the pizzelles are hot, lay them onto a book or cutting board like this so they form that taco shape.  They harden within the time it takes for the next batch to be cooked, so you can get a nice rhythm going.
Some with nutella, and some plain. Â I made these gluten free also so my roommate could eat them!
All filled up. Then just drizzle some nutella on there.
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YES! Honestly I’m a bad drizzler.
It was a tough call which one was better, but I think the coffee one edged out the pistachio.
Its great having these in the freezer for a grab and go dessert situation, instead of having to scoop ice cream into a bowl!
Espresso Nutella Ice Cream Taco
Ice cream tacos with a strong coffee flavor and a nice nutella shell. Part of the #weekofsundaes blogger ice cream week with a great giveaway!
Ingredients
- 2 Cups Whole Milk
- 2 Cups Heavy Cream
- 1.25 Cups Milk Powder
- 1 Cup Sugar
- 1/8 th Teaspoon Xanthan Gum
- 1 Big Pinch Salt
- 5 Packets Starbucks Via
- 3 Eggs
- 2/3 Cup Sugar
- 1/2 Stick Butter
- 1/3 Cup Nutella
- 1 Cup White Rice Flour
- 3/4 Cup Corn Starch
- 2 Teaspoons Baking Powder
- 1/4 Teaspoon Xanthan Gum
Instructions
- Make the pizzelle – Mix all the ingredients in a bowl. Heat up your pizzelle maker and put tablespoons of batter onto the iron. Cook until done (results may vary based on your pizzelle maker). Immediately bend into the taco shape by hanging it on a book or cutting board. Start the next batch as it cools. Once hardened, place them all onto a baking sheet to continue to cool until needed.
- Make the ice cream – Microwave the milk and whisk in the milk powder, sugar, xanthan gum, and instant coffee. Once everything is dissolved, whisk in the cold cream and salt. Freeze the ice cream according to your ice cream machine manufacturers instructions. (it probably should be very cold before you put it into the machine. Put it into the freezer to harden further before filling the tacos.
- Fill up the taco shells! Be careful cause they are a little fragile. Once full, drizzle a little nutella on top! Do a better job at the drizzle than I did! Get these things right into the freezer!
These are so so fun! I feel like I really need some ice cream tacos in my life!
Oh man, you make me want a pizzelle maker so badly! They make the most gorgeous taco shells. Also, I really need to try that liquid nitrogen business 🙂
For those of us without a pizzelle maker – what do you recommend for a substitute?
Hi Jen! You could use crapes for this I guess? Or you could buy pizzelles at the store and just make these as ice cream sandwiches instead of tacos.
Beyond obsessed with these! Can I put in a special request for my b-day in September?
Oh, I love ice cream taco and I can’t wait to make this at home. It works for Taco Tuesday/Thursday, right?
SUCH a fun recipe and a delicious result! I’ve never made anything like this at home before, and I clearly need to do that because I love tacos AND I love ice cream. How could I not love this?
This was a fun post to read! I really like this unique idea. Also, coffee will always edge out pistachio, Dan. It’s not even a contest. 🙂