For the Pizzelle Taco Shells:
- ¾ cup all-purpose flour
- ½ tablespoon cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup sugar
- 2 eggs
- 2 tablespoons whole milk
- ½ teaspoon lemon zest
- ½ vanilla bean, seeds scraped
- 5 tablespoons butter, melted and cooled, plus more for greasing
For the Filling:
- 4 cups vanilla ice cream, softened
For the Coating:
- 1 cup semisweet chocolate chips, melted
- ¼ cup coconut oil
- 2 teaspoons corn syrup
- Sliced almonds, for garnish
- Crushed speculoos cookies, for garnish
1. Make the pizzelle taco shells: In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In another bowl, combine the sugar and eggs. Using an electric hand mixer, beat until pale yellow and thick, 4 minutes. Stir in the milk, lemon zest and vanilla seeds. Gently fold in the flour mixture until just incorporated, followed by the melted butter.
2. Heat a pizzelle iron. Working in batches, brush the iron with melted butter and add 1 tablespoon of batter to each mold. Close cover; cook until the wafers are golden, 2 minutes. Fold the pizzelles into a taco shape, preferably using a taco shell mold, and let cool completely to harden.
3. Fill and coat the tacos: Line a sheet tray with parchment paper. Fill each shell with vanilla ice cream, then place on the sheet tray and freeze until set, 15 minutes.
4. In a small bowl, stir the melted chocolate, coconut oil and corn syrup until smooth. One at a time, dip the edges of the ice cream-filled tacos into the chocolate then return to the tray and sprinkle with the sliced almonds and crushed cookies. Let sit for 1 minute for the shell to harden, then serve. If not serving immediately, wrap them in plastic wrap and return to the freezer. Serve within 2 days of making.
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