Summertime as a kid meant a couple of things, including but not limited to: no school, soccer camp, sprinklers at the park, maybe a big family vacation. One of our most prominent memories, though, is the sound of the ice cream truck coming around the block. Really, is there anything better than spending a dollar or two for a chocolate-dipped soft serve cone, or a neon, sugar-sweet push pop? The answer: definitely not.
2/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon kosher salt
1/4 cup whole milk
1/2 teaspoon vanilla extract
2 large egg whites
2 tablespoons melted butter, plus more for cooking
1 pint store-bought ice cream (your choice of flavor!)
6 ounces semisweet chocolate chips
1 tablespoons coconut oil
Chopped salted, roasted peanuts, optional
Make taco batter:
In a large bowl, whisk together flour, sugars, and salt. In a separate small bowl, whisk together melted butter, milk, vanilla extract, and egg whites. Slowly pour wet mixture into flour mixture and fold to combine.
Make taco shells:
Heat butter in a small nonstick pan over medium-high heat. When butter is foaming, add scant .25-cup batter to pan and gently swirl to spread batter around in pan. Cook, without moving, until bottom of shell is golden, about 2 minutes. Gently flip shell and cook on other side until golden, 1-2 minutes more. Quickly remove the shell from the pan and carefully fold it over the spine of a clean book. Press down gently and let it cool. Repeat with remaining batter.
Allow ice cream to soften at room temperature for about 5 minutes. Spoon ice cream into cooled shells, and transfer to a baking sheet. Transfer filled tacos to freezer to set, about 30 minutes.
Place chocolate and coconut oil in a medium heat-safe bowl. Microwave at 30-second intervals until chocolate is fully melted, stirring between each interval. Allow to cool for 5 minutes.
Remove tacos from freezer and pour drizzle over cooled chocolate mixture. Immediately sprinkle over chopped peanuts and other desired garnishes. Enjoy immediately or freeze again, tightly wrapped.
Strawberry shortcake pops
1 pint strawberry ice cream
1 pint vanilla ice cream
Ice pop molds
3 slices pound cake
2 cups freeze-dried strawberries
Prepare ice pops:
Allow ice cream to soften at room temperature. Place a spoonful of strawberry and a spoonful of vanilla into each ice pop mold (or, you can just stick to one flavor). Place popsicle sticks into ice cream and freeze according to manufacturers instructions.
While ice pops freeze, crumble pound cake into small pieces. Place on a baking sheet and transfer to a 300°F oven to toast until golden and dry, about 8 minutes. Remove pound cake from oven and allow to cool for 10 minutes. Crumble pound cake even more and add a pinch of salt. Using your hands, crumble freeze dried strawberries into baking sheet with pound cake. Stir until everything is fully combined.
Coat ice pops with crunchies:
When ice cream has finished setting, remove from mold and immediately transfer to baking sheet with crunchies. Gently press the crunchy pieces into the ice cream, so that they adhere. Eat immediately or return to freezer, tightly wrapped.
1 cup flour
.5 cup powdered sugar
.5 cup unsalted butter
Store-bought caramel topping
2 pints store-bought caramel ice cream
8 ounces semisweet chocolate chips
2 tablespoons coconut oil
Make Shortbread Crust:
Line an 8×8 baking dish with parchment paper. In a large bowl, melt butter in microwave at 30-second intervals until completely melted. Stir flour, powdered sugar, and .25 teaspoon salt into bowl with butter. Mix until fully combined.
Bake Shortbread Crust:
Transfer crust to a 350°F oven and bake until slightly golden around the edges, about 15 minutes. Allow crust to cool completely, about 20 minutes.
Allow ice cream to soften at room temperature. Spread ice cream in an even layer all over cooled crust. Pour over caramel sauce. Place baking dish in freezer to set, about 20 minutes.
While ice cream sets, place chocolate and coconut oil in a medium heat-safe bowl. Microwave at 30-second intervals until chocolate is fully melted, stirring between each interval. Allow to cool for 5 minutes.
Remove ice cream from freezer and using a sharp knife, quickly cut into 2-inch pieces. Transfer to a baking sheet and freeze again, another 10 minutes. After pieces have frozen, spoon over melted chocolate and eat immediately, or store in freezer tightly wrapped.
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