Today is Cinco de Mayo, so what better way to celebrate than with ice cream tacos? You read that right. Ice Cream + Tacos. The two most beautiful words in the world.
These babies are 100% waffle cone, stuffed with ice cream, chocolate sauce, and sprinkles. You can get regular tacos any time, babe… but these are a level up.
1 Box of Waffle Cone Bowls
1 Carton of Ice Cream
1 Bag of Milk Chocolate Candies
1 Bag of Pink Chocolate Candies
2 Microwave Safe Bowls
Cover 1 waffle bowl at a time with a very damp paper towel. Microwave it for 30 seconds. It will become soft for only a few seconds, so quickly re-mold it into the shape of a taco.
It’s hot – be careful!
Fill your taco shells to the top with softened ice cream. Smooth it out using the back of a spoon. Throw them into the freezer for 5-10 minutes to re-harden.
While the ice cream tacos are in the freezer, put your chocolate candies into 2 separate microwave safe bowls. Heat them 10 seconds at a time until melted. Stir until smooth.
Take the ice cream tacos out of the freezer. Dip the top edge of your first taco into the melted milk chocolate.
Cover immediately with lots and lots of colorful sprinkles. If you wait too long, the chocolate will harden and the sprinkles won’t stick.
Repeat steps 4 and 5, but dip into pink chocolate.
Repeat until you have as many as you want!
Follow @ardene & show us your Cinco de Mayo creations using #ardenelove.