Introduction: Non-'ice Cream' Ice Cream Tacos and Sandwiches
Quick easy individually wrapped frozen concoctions are always a big hit around here. My boys have always loved grabbing a quick treat from the freezer as they pass through the kitchen on a hot summer day.
I have 2 versions of this one. The tacos are a bit more work but they are worth the effort. I start by getting out the waffle iron for ice cream cones. The sandwiches use store-bought chocolate flavor graham crackers which saves time when you are in a hurry.
The boys scarf down both pretty quickly so it is hard to tell which they prefer.
Step 1: Ingredients:
- Chocolate graham crackers
- 1/4 cup Flour
- 1/4 cup Sugar
- 2 tablespoons Melted Butter
- 1 Egg
- dash of Vanilla
- pinch of Salt
- 1 - 2 tablespoon milk
- Vanilla mousse mix
- Water, milk, or whatever your mix calls for
- Nuts, sprinkles, other goodies--optional
You can make your own favorite mousse recipe from scratch or you can start by making homemade ice cream. On a hot day, that is something I don't always have the energy to do. Besides, on a hot day the ice cream melts before you can wrap these up an get them into the freezer. Mousse give you a little working time.
Step 2: Taco Shells
If you are making the taco version, you need to start by making the shells. That way you have a place to put the mousse when you finish making it. If you are using graham crackers, skip to the next step.
Mix up all the ingredients into a thin batter. Drop by spoonfuls onto hot waffle griddle and close lid. Cook until steam stops. Drape hot cookie over a spoon handle (see photo) to cool. The cookie will harden when it cools so work quickly.
If not used immediately, store in an airtight container.
Step 3: Filling
I like to use mousse rather than pudding because it is lighter and when it freezes it is not as rock hard as pudding. It is also thicker before it freezes so it is easier to get it to stay in the taco shell.
Mix up the mousse according to the package directions.
Scoop a generous amount into the shell. Roll the outer edge in nuts, sprinkles, or nothing if you prefer them plain.
Scoop filling onto one graham cracker. Top with another cracker. Squeeze gently and scrape the excess that escapes out the sides. Press sides into your choice of sprinkles or nuts if desired.
Wrap in foil, plastic wrap, or place in a plastic container with a tight fitting lid. Freeze until solid--if you make these in the evening after the kids have gone to bed, they will be ready by mid morning when they discover them.
Don't plan on them lasting too long. I don't know how long they last in the freezer--let's just say, they have never gone bad in this house.
Participated in the
Beat the Heat Challenge 2017