Banana Pudding Ice Cream Taco! Full recipe 👇🏿 #shorts #food #Recipe BANANA PUDDING ICE CREAM TACOS INGREDIENTS Ice Cream Filling - 2 cups cold heavy whipping cream - 1 can (14 oz) sweetened condensed milk - 1 box (3.4 oz) instant vanilla pudding mix - 1 cup cold whole milk - 2 ripe bananas, sliced - 1 teaspoon vanilla extract - 1 cup crushed Golden Oreos - 1 cup crushed Nilla wafers - 1/4 cup caramel sauce Taco Shells & Coating - 4–6 prepared waffle taco shells - 16 oz white chocolate or white melting wafers - 1–2 tablespoons coconut oil (if needed for dipping consistency) - 1–2 cups crushed Golden Oreos and Nilla wafers - Extra whole Nilla wafers for decorating - Extra caramel sauce or banana pudding for drizzling INSTRUCTIONS 1. In a bowl, whisk the instant vanilla pudding mix with the cold milk until smooth and thickened. Set aside. 2. In a separate large bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. 3. Add the sweetened condensed milk and vanilla extract to the whipped cream and gently fold until combined. 4. Fold the prepared vanilla pudding into the whipped cream mixture. 5. Add the sliced bananas, crushed Golden Oreos, and crushed Nilla wafers. 6. Drizzle in the caramel sauce and gently fold everything together, leaving some swirls throughout. 7. Transfer the ice cream mixture to a freezer-safe container, cover, and freeze for at least 6–8 hours or until firm enough to scoop. 8. Melt some of the white chocolate with a little coconut oil if needed. Brush a thin layer inside each prepared waffle taco shell and refrigerate until set. 9. Scoop the frozen banana pudding ice cream into each taco shell, filling generously and smoothing the exposed surface. Return to the freezer until completely firm. 10. Melt the remaining white chocolate, adding coconut oil as needed to achieve a smooth dipping consistency. 11. Dip the frozen ice cream tacos into the melted white chocolate, coating the exposed ice cream and outside of the shell. 12. Immediately press crushed Golden Oreos and Nilla wafers onto the chocolate before it sets. 13. Decorate with whole Nilla wafers around the edges and drizzle with extra white chocolate, caramel, or a little reserved banana pudding. 14. Return the tacos to the freezer until the chocolate coating is firm. Serve frozen. - @chef.kennyeats