My house we love all things tacos. When a recipe for ice cream tacos came up on my newsfeed I knew there was a way to make a healthier version. This ice cream has a deep rich flavor from the coconut cream and the cacao. The waffles are fluffy and the cinnamon/coconut sugar blend gives a great pop that really compliments the ice cream.
Coconut Mexican Hot Chocolate Ice Cream
1 Can Coconut Cream, chilled
1 Frozen Banana
2 TBS Cacao Powder
1/4 Cup Cacao Nibs
1/4 Cup Raw Honey
1/4 Cup Coconut Sugar
1 Tsp Cinnamon
1/2 Tsp Cayenne Pepper
Pinch of Salt
Take the hard coconut cream from the can and add to a food processor or blender. (Leave the liquid in the can). Add the rest of the ingredients and blend on medium speed. (stopping to scrap down the sides a couple times.) Place in a glass dish, cover with plastic wrap and freeze.
1/2 Cup Almond Flour
1/2 Cup Tapioca Flour
1 Tsp Baking Powder
Pinch of salt
Mix all the dry ingredients together
2 eggs (or flax eggs to make vegan)
1/4 Cup Unsweetened Apple Sauce
2 Tsp Pure Maple Syrup (or Raw Honey)
1 Tsp Vanilla
2 Tsp Cinnamon
Add to the dry ingredients and mix together. Heat waffle iron, spray with oil and cook according to the directions of your waffle maker.
Mix together Cinnamon and Coconut Sugar on a plate. Place warm waffle in the mixture and coat on both sides.
Ice Cream Taco
Scoop frozen ice cream into waffle and fold in half. Optional topping: melted chocolate chips (like Enjoy Life or Lily’s) fresh whipped cream or coconut cream, pomegranate seeds, cinnamon/coconut sugar mixture.