Robby Melvin
Recipe by Coastal Living March 2017


Credit: Greg Dupree; Food Styling: Torie Cox: Prop Styling: Mindi Shapiro Levine

Recipe Summary

1 hr
5 hrs
Serves 8




Instructions Checklist
  • Prepare the sweet corn ice cream: Melt butter in a medium saucepan over medium. Stir in corn and water; cover and cook, stirring occasionally, until corn is very tender, about 15 minutes. Transfer mixture to a blender.

  • Add whole milk and sugar to blender; process until smooth. Pour through a fine wire-mesh strainer into a medium bowl; discard solids. Stir in sweetened condensed milk, evaporated milk, vanilla, and salt. Cover and chill 2 hours.

  • Pour mixture into freezer bowl of a 1 1/2-quart electric ice-cream maker, and proceed according to manufacturer's instructions. (Instructions and times will vary.) Transfer to a freezer-safe container, and freeze until firm, about 2 hours.

  • Prepare the taco shells: Whisk together flour, salt, and 3/4 cup of the powdered sugar in a medium bowl.

  • Beat egg whites and remaining 2 tablespoons powdered sugar in a large bowl with an electric mixer on medium-high speed until stiff peaks form. Fold flour mixture into egg white mixture until just blended. Fold in melted butter, vanilla extract, and almond extract, and stir until fully incorporated.

  • Preheat a pizzelle maker according to manufacturer's instructions. Spray pizzelle maker with cooking spray. Spoon 2 tablespoons taco batter into hot pizzelle maker, and cook until golden brown, 1 to 2 minutes. Fold into a taco shape over a taco mold (or fold over the spine of a book), and let cool completely, about 2 minutes. Repeat with remaining batter. Freeze taco shells 5 minutes. Store taco shells in an airtight container in the refrigerator.

  • Fill each chilled taco shell with 1/2 cup sweet corn ice cream, and freeze 1 hour.

  • Prepare the chocolate sauce: Combine semisweet chocolate and coconut oil in a medium microwave-safe bowl. Microwave on HIGH until very well combined, 1 to 2 minutes, stirring every 20 seconds.

  • Prepare the ancho-spiced peanuts: Stir together peanuts and ancho chile powder in a small bowl.

  • Remove filled taco shells from freezer, and dip in chocolate sauce. Sprinkle with peanuts, and freeze until shell hardens, 5 to 10 minutes. Serve immediately.