FOOD

Matcha-Dipped Ice Cream Taco

This sweet twist on everyone's fave meal is sure to fill the taco-shaped hole in your dessert heart.

FOOD

Matcha-Dipped Ice Cream Taco

This sweet twist on everyone's fave meal is sure to fill the taco-shaped hole in your dessert heart.

Ingredients

Matcha-Dipped Ice Cream Taco

  • 1 quart vanilla ice cream
  • 12 ounces white chocolate chips
  • 1 tablespoon matcha powder
  • 1 tablespoon + 1/2 tablespoon of heavy cream, divided
  • 6 ounces semisweet chocolate chips
  • 1/2 cup finely chopped pistachios

Shells

  • 2 eggs
  • 3/4 cup sugar
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons butter, melted
  • 1/4 cup milk

Steps

Matcha-Dipped Ice Cream Taco

  1. Microwave ice cream on high for about 30 seconds, until soft but not runny. Use a small spoon to pack ice cream edge-to-edge in your taco shells.
  2. Place the tacos back in the stand and let set in the freezer for at least an hour.
  3. Place semisweet chocolate chips and 1/2 tablespoon of cream in a microwave-safe bowl, and microwave on high for 30 seconds.
  4. Remove the bowl, stir, and continue microwaving and stirring in 15-second intervals until the mixture is smooth and flows freely.
  5. Remove tacos from freezer and leave them on the stand. Dip a small spoon in the chocolate mixture and drizzle over the top of the ice cream tacos in a striped fashion.
  6. Either serve immediately or wrap in foil and place back in the freezer for up to 2 days.

Shells

  1. In a large mixing bowl, whisk together the eggs and sugar for about one minute, until the sugar is dissolved and the mixture looks creamy.
  2. Add the salt and flour and whisk to combine, then stir in the melted butter and milk.
  3. Add 1/4 cup of batter to a cold six-inch nonstick pan, then turn the heat to medium. Cook for about 3 minutes on the first side, until the edges have browned, then flip and cook for an additional 2 minutes.
  4. Remove the shell from the pan, and while it's still hot let it drape over the spine of a thin paperback book, then immediately put it into the freezer. Repeat the process until 6 shells are made, and make sure each one freezes for at least 20 minutes. They should be stiff and non-pliable.
  5. Place white chocolate chips, matcha powder and one tablespoon of heavy cream in a large, microwave-safe mixing bowl, and microwave on high for 30 seconds.
  6. Remove the bowl, stir, and continue microwaving and stirring in 15-second intervals until the mixture is smooth and flows freely.
  7. Place chopped pistachios in a bowl. Dip the entire rim of each shell in the matcha white chocolate mixture, let the excess chocolate drain off, then dip directly in the pistachios so they adhere.
  8. Place the shells in a taco stand, and place back in the freezer for 10 minutes.