@chef.kennyeats: Gigantic Reese's Choco Ice Cream Taco! full recipe 👇🏿 #shorts #food #Recipe REESE’S CHOCOLATE ICE CREAM TACOS Yield: About 6 tacos INGREDIENTS Ice Cream Filling 2 cups cold heavy whipping cream 1 can (14 ounces) sweetened condensed milk 1/2 cup Reese’s creamy peanut butter 1/4 cup Nutella 6 Reese’s Peanut Butter Cups, chopped Waffle Taco Shells 2 large eggs 1/2 cup sugar 1/3 cup melted butter 1/4 cup whole milk 1 teaspoon vanilla extract 2/3 cup all-purpose flour Pinch of salt Chocolate Lining 8 ounces chocolate 1 tablespoon coconut oil Peanut Butter Coating 1 1/2 cups Reese’s peanut butter chips 1/2 cup white chocolate 1 tablespoon coconut oil Chocolate Tips 6 ounces chocolate 2 teaspoons coconut oil INSTRUCTIONS 1. Whip the heavy cream to stiff peaks. 2. Fold in the condensed milk. 3. Warm the Reese’s peanut butter and Nutella just until smooth. Let it cool slightly, then fold it into the ice cream mixture. 4. Fold in the chopped Reese’s Peanut Butter Cups. 5. Transfer to a covered freezer-safe container and freeze for 4 to 6 hours. 6. For the waffle shells, mix the eggs, sugar, melted butter, milk, vanilla, flour, and salt until smooth. 7. Cook the batter in a waffle cone maker until golden. 8. Immediately shape each hot waffle over a taco mold or rolling pin and let it cool into a taco shape. 9. Melt the chocolate with the coconut oil and brush it inside each taco shell. Freeze for about 2 to 3 minutes until firm. 10. Scoop the Reese’s ice cream into each taco shell and return them to the freezer. 11. Melt the Reese’s peanut butter chips with the white chocolate and coconut oil until smooth. 12. Brush the peanut butter coating over one side of each taco and freeze until set. Flip and coat the other side, then freeze again. 13. Melt the remaining chocolate with the coconut oil. 14. Dip both ends of each taco into the chocolate. 15. Freeze until completely firm and keep frozen until ready to serve.

Kenneth mincey

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Tuesday 15 September 2026 15:12:27 GMT