Ice Cream Crunch Tacos
Recipe Overview
Level: Easy
Total Time: 2 hours 30 minutes (including freezing time)
Active Time: 30 minutes
Yield: 4 servings
Directions
Use a serrated knife to slice a carton of ice cream into 4 even round discs. Peel off the carton wrapping, then place one ice cream disc on each of 4 pizzelle cookies. Top with peanuts and hot fudge, add a second pizzelle, and press down gently to form a sandwich. Wrap each in plastic and freeze for at least 2 hours.
Preheat a cast-iron skillet or griddle over high heat for 5 minutes. Mix sugar and cinnamon on a plate until well combined.
Lay out tortillas and spread a thin layer of dulce de leche over each, leaving a 1-inch border. Sprinkle rainbow sprinkles over the dulce de leche.
Unwrap the frozen pizzelle ice cream sandwiches and place one in the center of each tortilla. Fold the tortilla around the sandwich to wrap securely. If the tortilla is too small, cut a fifth tortilla into quarters and use a piece (adhered with dulce de leche) to cover any gaps.
Coat the skillet with ghee. Add the wraps seam-side down, pressing with a spatula to sear for 9 seconds. Flip and repeat.
Transfer the seared wraps to the cinnamon sugar plate and turn to coat evenly. Serve immediately. Repeat with remaining wraps.
Categories
Dairy Recipes
Dessert
