Ice cream tacos

published on 14 August, 2018 at 11:43
Ingredients:
4 tbsp butter, melted;
½ cup flour;
2 egg whites;
1/3 cup sugar;
2 tbsp cocoa powder;
500 g (1 pound) ice cream;
hazelnut paste, chopped hazelnuts, oreo crumbs for decoration.

Instructions
Cut ice cream into disks, remove the wrapper and cut each disk in half. Freeze completely.
For the taco shell make waffle batter by whisking sugar and butter together and then adding flour, cocoa and egg whites. Whisk until smooth.
Place about 1 tbsp of the batter into the waffle cone maker and cook for 2-3 minutes.
Wrap hot waffle around ice cream and put in a freezer to set.
Dip each taco into hazelnut paste, sprinkle with oreo crumbs or with chopped hazelnuts. Serve right away.
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