Giant Ice Cream Taco

Votes: 1

Time: 3 hours 30 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 406, total fat 20 G., saturated fats 10 G., proteins 6 G., carbohydrates 54 G., fiber 2 G., cholesterol 22 mg, sodium 179 mg, sugar 18 G.

This giant taco is actually an ice cream cake! We baked two large cornflake cookies, filled them with chocolate ice cream and chocolate chips to resemble ground beef, then topped them with green coconut flakes (lettuce), yellow marshmallow strips (shredded cheese), and crushed maraschino cherries (tomatoes). It looks so realistic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package (500g) of dry sugar cookie mix + any additional ingredients needed
0.5 cup coarse corn flour
Premium flour for dusting
1 rectangular box of chocolate ice cream (1.5 l), softened
0.5 cup Cocoa Pebbles cereal (breakfast cereal)
0.5 cup coconut flakes
Green and yellow food coloring
5 marshmallows Circus Peanuts
4 maraschino cherries

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cookie mix, coconut flakes, marshmallow, cocktail cherry, chocolate ice cream

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Mix the cookie dough according to package directions, adding the cornmeal. Roll out on floured parchment paper into a 32cm (12") circle; trim to a 30cm (12") diameter.

Cut the dough in half to make 2 half-circles, then use kitchen scissors to cut the parchment so that each half-circle is on a separate sheet of parchment.

Place 1 half-circle (on parchment paper) on a rimmed baking sheet. Press the straight edge of the half-circle against the rim so it's raised. Place the other half-circle flat on a separate baking sheet. Bake until golden brown, 12 minutes.

Remove the cookies from the oven. Use the handle of a wooden spoon to shape the cookies by pressing the edge against the rim. Let the cookies cool completely on the baking sheets.

Place the curved cookies on a clean baking sheet lined with parchment paper. Remove the ice cream from the packaging and place it on top of the cookies. Using plastic wrap, gently press the ice cream down until it almost reaches the edge.

Sprinkle chocolate chips over the sides of the ice cream, pressing down to adhere. Freeze.

To make the "lettuce," combine coconut flakes with 3 drops green food coloring, 1 drop yellow food coloring, and a splash of water in a zip-lock bag; shake and massage until coconut turns light green.

Slice the peanut butter marshmallows into thin strips to resemble shredded cheese; chop the cherries to resemble tomatoes.

Sprinkle the ice cream with coconut flakes, marshmallows, and cherries. Place another cookie on top of the ice cream, lining up with the edge of the other half. Freeze for at least 2 hours.