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@alitra68:

Ali traore
Ali traore
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Monday 24 August 2026 15:17:22 GMT
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thidor.badoma
Thiédor Badoma :
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2026-08-24 20:00:45
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mama77787046830232
Hama Maïg777870468302321 :
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2026-08-24 19:55:37
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oussoumani.koulib
Oussoumani Koulibali :
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sambasamba8602
[email protected] :
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2026-08-24 18:05:06
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hasani0066
Hassan :
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badjegosss
Badje Gosss :
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2026-08-24 16:31:23
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user1939191819836
user1939191819836 :
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2026-08-24 16:25:33
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bakorobakatile6
BAKORCBA katile :
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2026-08-24 16:16:13
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amah.8950902351212
hama.traore.real.a.vei🇲🇱🫶💪 :
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2026-08-24 15:33:00
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adama.kasambala
ADAMA KASAMBALA🇲🇱 :
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2026-08-24 15:32:30
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chapakala.pro
chapakala pro :
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2026-08-24 15:27:14
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user8142835883385
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2026-08-24 15:27:02
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ousmane.b.traore3
Ousmane b Traore :
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2026-08-24 15:26:45
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ousmane.b.traore3
Ousmane b Traore :
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2026-08-24 15:26:42
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boucar.traor6
Boucar Traoré :
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2026-08-24 15:24:48
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moumoudou.sarr
Moumoudou sango :
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2026-08-24 15:21:17
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boukare.guindo46
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2026-08-24 20:16:14
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Other Videos

Mì gạo lứt #migaolut #lanxinh9x #xuhuong
Mì gạo lứt #migaolut #lanxinh9x #xuhuong
Ceci c’est pour la personne que tu aimes vraiment ❤️
Ceci c’est pour la personne que tu aimes vraiment ❤️
Fortnite Reload Grapple Core 🥀 #fortnite #forniteclips #fortnitereload #fortnitebr #gaming
Fortnite Reload Grapple Core 🥀 #fortnite #forniteclips #fortnitereload #fortnitebr #gaming
Juma Mubarak Saaxibayaal #viewsproblem😭 #👑👑👑 #somalitiktok #fyp #viral_video #fyyyyyyyyyyyyyyyyyyy #fypviralシ #school @Omarani Wiilka Hooyo Xaliimo🥰
Juma Mubarak Saaxibayaal #viewsproblem😭 #👑👑👑 #somalitiktok #fyp #viral_video #fyyyyyyyyyyyyyyyyyyy #fypviralシ #school @Omarani Wiilka Hooyo Xaliimo🥰
dia healer tapi juga dia iblisnya aneh oy 😭 #FilmMunafik #MunafikMelawanIblis #BahayaJadiMunafik #aryasaloka #MunafiknyaIndo #achaseptriasa #fyp #viral #masukberanda
dia healer tapi juga dia iblisnya aneh oy 😭 #FilmMunafik #MunafikMelawanIblis #BahayaJadiMunafik #aryasaloka #MunafiknyaIndo #achaseptriasa #fyp #viral #masukberanda
Oreo Cookies and Cream Ice Cream Taco #shorts #food #Recipe OREO COOKIES & CREAM CHOCO TACOS Makes: About 6 choco tacos TOOLS NEEDED Waffle cone maker Rolling pin Mixing bowls Electric hand mixer Whisk Rubber spatula Pastry brush Microwave-safe bowls Sheet pan Parchment paper WAFFLE CONE TACO SHELLS Ingredients 2 large eggs 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract 2/3 cup all-purpose flour Pinch of salt 1–2 tablespoons milk, if needed to thin the batter OREO COOKIES & CREAM ICE CREAM FILLING Ingredients 2 cups cold heavy whipping cream 1 can (14 oz) sweetened condensed milk 1 teaspoon vanilla extract 18–20 OREO cookies, chopped WHITE CHOCOLATE INNER COATING Ingredients 4 oz white chocolate, chopped 1 teaspoon coconut oil COOKIES & CREAM OUTER COATING Ingredients 6 oz white chocolate, chopped 6 oz Hershey’s Cookies ’n’ Creme bars, chopped 1–2 tablespoons coconut oil, as needed for a smooth dipping consistency Optional: Make an additional batch of coating for a double-coated extra-crunchy shell. TOPPING Crushed OREO cookies Melted white chocolate, for drizzling INSTRUCTIONS MAKE THE WAFFLE CONE TACO SHELLS Whisk together the eggs and sugar until smooth. Add the melted butter and vanilla extract. Mix in the flour and salt until a smooth waffle cone batter forms. Add a small amount of milk if needed to loosen the batter. Cook the batter in a waffle cone maker according to the manufacturer’s instructions. While each waffle is still warm and flexible, gently shape it over a rolling pin to create a wide taco shell. Allow the shells to cool completely and become firm. COAT THE INSIDE Melt the white chocolate with the coconut oil until smooth. Using a pastry brush, coat the inside of each taco shell with a thin layer of white chocolate. Place the shells in the freezer just until the chocolate completely sets. This coating helps keep the waffle shell crisp once the ice cream filling is added. MAKE THE OREO ICE CREAM FILLING Add the cold heavy whipping cream to a mixing bowl. Whip until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract. Fold in the chopped OREO cookies until evenly distributed. FILL THE TACOS Spoon or pipe the OREO ice cream mixture into each taco shell. Smooth the exposed top of the filling. Place the filled tacos in the freezer until the filling is firm, about 2–3 hours. MAKE THE COOKIES & CREAM COATING Combine the chopped white chocolate and Hershey’s Cookies ’n’ Creme bars. Melt until completely smooth. Stir in coconut oil a little at a time until the coating is thin enough for dipping. COAT THE OUTSIDE Dip or carefully coat the outside of each frozen taco with the cookies and cream chocolate mixture. Place on a parchment-lined sheet pan and return to the freezer until completely set. OPTIONAL EXTRA-CRUNCHY DOUBLE COATING: Once the first coating has hardened, dip the taco a second time in the cookies and cream chocolate mixture. Return to the freezer until the second coating is completely firm. FINISH THE CHOCO TACOS Dip the exposed top edge of each taco into the cookies and cream coating. Immediately sprinkle crushed OREO cookies over the chocolate before it sets. Return to the freezer until firm. Finish with a drizzle of melted white chocolate over the top. Freeze until completely solid before serving.
Oreo Cookies and Cream Ice Cream Taco #shorts #food #Recipe OREO COOKIES & CREAM CHOCO TACOS Makes: About 6 choco tacos TOOLS NEEDED Waffle cone maker Rolling pin Mixing bowls Electric hand mixer Whisk Rubber spatula Pastry brush Microwave-safe bowls Sheet pan Parchment paper WAFFLE CONE TACO SHELLS Ingredients 2 large eggs 1/2 cup granulated sugar 1/4 cup unsalted butter, melted 1 teaspoon vanilla extract 2/3 cup all-purpose flour Pinch of salt 1–2 tablespoons milk, if needed to thin the batter OREO COOKIES & CREAM ICE CREAM FILLING Ingredients 2 cups cold heavy whipping cream 1 can (14 oz) sweetened condensed milk 1 teaspoon vanilla extract 18–20 OREO cookies, chopped WHITE CHOCOLATE INNER COATING Ingredients 4 oz white chocolate, chopped 1 teaspoon coconut oil COOKIES & CREAM OUTER COATING Ingredients 6 oz white chocolate, chopped 6 oz Hershey’s Cookies ’n’ Creme bars, chopped 1–2 tablespoons coconut oil, as needed for a smooth dipping consistency Optional: Make an additional batch of coating for a double-coated extra-crunchy shell. TOPPING Crushed OREO cookies Melted white chocolate, for drizzling INSTRUCTIONS MAKE THE WAFFLE CONE TACO SHELLS Whisk together the eggs and sugar until smooth. Add the melted butter and vanilla extract. Mix in the flour and salt until a smooth waffle cone batter forms. Add a small amount of milk if needed to loosen the batter. Cook the batter in a waffle cone maker according to the manufacturer’s instructions. While each waffle is still warm and flexible, gently shape it over a rolling pin to create a wide taco shell. Allow the shells to cool completely and become firm. COAT THE INSIDE Melt the white chocolate with the coconut oil until smooth. Using a pastry brush, coat the inside of each taco shell with a thin layer of white chocolate. Place the shells in the freezer just until the chocolate completely sets. This coating helps keep the waffle shell crisp once the ice cream filling is added. MAKE THE OREO ICE CREAM FILLING Add the cold heavy whipping cream to a mixing bowl. Whip until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract. Fold in the chopped OREO cookies until evenly distributed. FILL THE TACOS Spoon or pipe the OREO ice cream mixture into each taco shell. Smooth the exposed top of the filling. Place the filled tacos in the freezer until the filling is firm, about 2–3 hours. MAKE THE COOKIES & CREAM COATING Combine the chopped white chocolate and Hershey’s Cookies ’n’ Creme bars. Melt until completely smooth. Stir in coconut oil a little at a time until the coating is thin enough for dipping. COAT THE OUTSIDE Dip or carefully coat the outside of each frozen taco with the cookies and cream chocolate mixture. Place on a parchment-lined sheet pan and return to the freezer until completely set. OPTIONAL EXTRA-CRUNCHY DOUBLE COATING: Once the first coating has hardened, dip the taco a second time in the cookies and cream chocolate mixture. Return to the freezer until the second coating is completely firm. FINISH THE CHOCO TACOS Dip the exposed top edge of each taco into the cookies and cream coating. Immediately sprinkle crushed OREO cookies over the chocolate before it sets. Return to the freezer until firm. Finish with a drizzle of melted white chocolate over the top. Freeze until completely solid before serving.

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