Dubai Chocolate Ice Cream TACOS 🍫🌮🍦

Ingredients

• 8 pieces Waffle Cones (store‑bought, standard size)
• 1/2 cup Heavy Cream (room temperature)
• 4 oz Cream Cheese (softened)
• 2 tbsp Unsalted Butter (softened)
• 3 tbsp Powdered Sugar (sifted)
• 1/3 cup Pistachios (finely ground for cream, plus extra for garnish; shelled, unsalted)
• 2 cups Vanilla Ice Cream (softened for easy scooping)
• 8 oz Dark Chocolate (chopped for melting)
• 1 pinch Sea Salt (optional, for garnish)

Instructions

1. Steam the waffle cones

   Place the waffle cones upright in a steamer basket over simmering water. Cover and steam gently for 5 minutes until the shells become pliable but not soggy.

   Time: PT5M

   Temperature: 100°C

2. Cool the cones

   Remove the cones from the steamer and set them on a cooling rack. Let them cool completely (about 5 minutes) so they firm back up.

   Time: PT5M

3. Prepare pistachio cream

   In a mixing bowl, combine softened cream cheese, softened butter, powdered sugar, and 1/3 cup finely ground pistachios. Beat with a hand mixer or whisk until smooth and fluffy, about 3–4 minutes. Add the heavy cream and beat an additional 2 minutes for a silky texture.

   Time: PT10M

4. Fill cones with ice cream

   Scoop softened vanilla ice cream into each cooled cone, pressing gently to fill the interior. Leave a small border (about ½ inch) at the top for the chocolate filling.

   Time: PT2M

5. Melt chocolate

   Place chopped dark chocolate in a small saucepan over low heat. Stir continuously until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool slightly to around 45°C.

   Time: PT5M

   Temperature: 45°C

6. Add chocolate filling

   Drizzle or spoon the melted chocolate into the top gap of each cone, filling the space left by the ice cream. Use a spatula to smooth the surface so the chocolate forms an even layer.

   Time: PT2M

7. Dip cones in chocolate

   Holding each cone by the base, dip the entire outer surface into the remaining melted chocolate, allowing excess to drip off. Place the dipped cones back on the cooling rack.

   Time: PT5M

8. Garnish with pistachios

   While the chocolate is still tacky, sprinkle chopped pistachios over the coating. Add a pinch of sea salt if desired.

   Time: PT1M

9. Set and serve

   Transfer the finished truffle tacos to the refrigerator for 10 minutes to let the chocolate fully set. Serve immediately or keep chilled until ready to eat.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

18g

Fiber

2g