Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 1

Spread batter as evenly as possible on baking sheet. When shaping the shells, balance the wooden spoons between objects that are about 6 inches apart. Allow plenty of room so you can work quickly.

Adam Hickman
Recipe by Cooking Light May 2013

Gallery

Marcus Nilsson; Styling: Theo Vamvounakis

Recipe Summary

hands-on:
40 mins
total:
1 hr 10 mins
Yield:
Serves 8 (serving size: 1 taco)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.

  • Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.

  • Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.

Nutrition Facts

233 calories; fat 11.8g; saturated fat 4g; mono fat 2.6g; poly fat 1.6g; protein 6.5g; carbohydrates 32.8g; fiber 4.5g; cholesterol 3mg; iron 0.9mg; sodium 121mg; calcium 73mg.
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