Ingredients:

  • 4 tbsp (56g) Unsalted Butter, melted and cooled slightly
  • 1/3 cup (67g) Granulated Sugar
  • 2 tbsp (30ml) Honey (or Golden Syrup)
  • 2 large Egg Whites (approximately 60g)
  • 1/4 cup (30g) All-Purpose (Plain) Flour
  • 1 tsp (5ml) Ground Cinnamon
  • Pinch Fine Sea Salt
  • 5 quarts (1.4 litres) Premium Vanilla Ice Cream, slightly softened
  • 8 oz (225g) Dark Chocolate (70% Cacao), finely chopped
  • 3 tbsp (45ml) Refined Coconut Oil
  • 1/2 cup (60g) Roasted & Salted Peanuts, chopped

Instructions:

  1. Prepare the Shell Batter: In a medium bowl, whisk together the melted butter, sugar, and honey until smooth. Add the egg whites, cinnamon, and salt, mixing until combined. Gently fold in the flour until just incorporated (do not overmix). Allow the batter to rest for 10 minutes to thicken slightly.
  2. Bake the Shells: Preheat the oven to 350°F (175°C). Line a baking sheet with a silicone mat. Drop 1 tbsp of batter onto the prepared mat and use an offset spatula to spread into a thin 4-5 inch (10-12 cm) circle. Bake for 6-8 minutes until the edges are deep golden brown. Work in small batches (2-3 at a time).
  3. Shape Immediately: Working extremely quickly while the tuiles are piping hot and pliable, lift the warm shells and drape them over a taco shaping rack or suitable mold (like a rolling pin) to create the classic taco 'U' shape. Allow them to cool completely until they are rigid and crisp.
  4. Fill the Tacos: Allow the ice cream to soften for 10 minutes. Using a small scoop, fill each cooled shell generously. Pack the ice cream tightly to ensure there are no air pockets. Place the filled tacos on a freezer tray and freeze for a minimum of 2 hours, or until rock solid.
  5. Prepare the Chocolate Dip: In a microwave-safe bowl or double boiler, melt the chopped dark chocolate with the refined coconut oil until completely smooth and glossy. This creates the quick-setting 'magic shell.' Spread the chopped nuts onto a small plate.
  6. Dip and Finish: Remove the rock-solid ice cream taco shells from the freezer. Working quickly, carefully dip the open edge (top arc) into the melted chocolate dip, rotating to coat evenly. Immediately press the chocolate-coated edge into the chopped nuts.
  7. Final Freeze: Return the finished tacos immediately to the freezer. Allow them to set for another 30 minutes before serving.