Ice Cream Tacos??!!
I know - it just doesn't sound very appetizing - What a weird combination...
We made these the first couple of times strictly using chocolate chips for the chocolate part, but then I started using crushed up almond brittle, instead of the peanuts, and we REALLY love it this way. Here's a link to the almond brittle. The almond brittle uses butterscotch chips which add a profound depth that satisfies without overpowering the chocolate. Finally, this is a really fun kid friendly recipe - nothing too complicated for a kid. Of course double or triple or quadruple this recipe as needed.
8 taco shells
1/3 cup almond brittle, crushed
1/4 c. chocolate chips
2 cups ice cream (any flavor)
Heat oven to 350 degrees.
Stand taco shells up in baking dish/pan. If needed, crumple up pieces of foil into balls, and stick them in pan to prop up taco shells.
Heat taco shells for 5 minutes or until they are crisp and look light golden-brown. (If freezing these for a longer period of time or over-night, bake for 8-10 minutes to help retain crispness).
Remove from oven, and let taco shells cool in pan for 10 minutes or until they aren't warm when you touch them. Leave taco shells in pan.
Measure out almond brittle. Spoon 1 teaspoon into bottom of each taco shell. Reserve extra for later.
Melt chocolate chips and spoon into a small sandwich size plastic bag and set aside for a moment.
Measure out 1/4 cup of ice cream. Carefully spoon 1/4 c. ice cream into each taco shell. Sprinkle remaining brittle liberally over taco shells.
Snip a very small opening in the corner of the plastic bag of melted chocolate and drizzle chocolate over taco shells decoratively.
Cover with foil and freeze for at least 15 minutes prior to serving.