Hazelnut Chocolate Ice Cream Tacos
Ingredients
Ice cream mixture
- 320g hazelnut cream with cocoa
- 160g frozen red berries or more to taste
- 500ml whipping cream
- 397g sweetened condensed milk
- 1 teaspoon vanilla
Additional
- Taco-shaped cookie molds or ready stroopwafel
- Hazelnut cream with cocoa for coating and garnish
- Dried berries for garnish or substitutes like nuts or coconut slices
Preparation
Whip the whipping cream until stiff peaks form
In another bowl, mix the sweetened condensed milk with hazelnut cream, cocoa, and vanilla
Gradually add the whipped cream to the cocoa mixture in batches
Add the frozen berries and mix, adjusting the amount to preference
Pour the mixture into an ice cream maker in three batches, adding more frozen berries and hazelnut cream with cocoa between batches until the mixture is fully used
Freeze the ice cream mixture for a full day
Fill the taco molds with the ice cream and freeze for at least 6 hours, preferably for a day
Heat hazelnut cream with cocoa in the microwave for 30 seconds and coat each taco shell
Remove any excess coating with a knife or offset spatula
Garnish with dried berries, nuts, or coconut slices
Freeze for another hour to set the chocolate coating and serve
Stroopwafel alternative
Heat the ready stroopwafel in the microwave for 25 to 30 seconds
Separate each piece while hot and shape it into a taco form
Allow it to cool and then freeze for a few hours before filling with ice cream
