Recipes and Cooking Ice Cream Tacos 4.4 (10) Add your rating & review Balance out the spice of your Mexican dinner with a sweet dessert taco. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 24, 2017 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 4 Ingredients 4 purchased waffle ice-cream bowls 1 cup dark chocolate melting wafers 1 carton desired flavor ice cream Shredded coconut Rainbow sprinkles Miniature semi-sweet chocolate chips Coarsely chopped peanuts 4 maraschino cherries Directions Wrap a waffle bowl in a damp paper towel and microwave for 15 to 18 seconds or until softened. Immediately unwrap the waffle bowl and lightly squeeze opposite sides together to form a hardshell taco shape. Let cool for a few minutes to reharden. Place chocolate wafers in a small microwave-safe bowl. Heat in the microwave on 50% power for 30 seconds; stir. Continue microwaving at 15 second intervals until completely melted and smooth. Dip edges of shells melted chocolate. Let stand until chocolate is set. Fill shells with small scoops of desired flavor ice cream and top with shredded coconut, sprinkles, mini chocolate chips, peanuts, and maraschino cherries. Serve immediately. Matthew Clark Rate it Print