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Ice Cream Tacos

Prep Time: 5 Minute(s)
Cook Time: 40 Minute(s)
Yield: 6 tacos

Ingredients

  • WAFFLES
  • 2 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • Additional ingredients to prepare pancake & waffle mix per package instructions for waffles
  • TACO TOPPING
  • 5 tablespoons Smucker's® Magic Shell® Chocolate Flavored Topping
  • 1 quart vanilla ice cream
  • 3 tablespoons Smucker's® Simple Delight™ Salted Caramel Topping
  • 1/4 cup chopped peanuts
  • 1/4 cup crushed chocolate cookies

Directions

  1. HEAT traditional waffle iron according to manufacturer instructions.
  2. PREPARE pancake & waffle mix according to package instructions using water, oil and egg. Pour 1/2 cup batter onto waffle iron. Bake until steaming stops and waffle is golden brown.
  3. FOLD warm waffle over side edge of 13 x 9-inch pan to form a taco shape. Repeat with remaining batter. Place cooled waffles in pan and freeze for 10 minutes.
  4. BRUSH inner surface of waffles with chocolate topping. Divide ice cream evenly into waffles. Gently press sides to form tacos.
  5. DRIZZLE top edges of tacos with caramel topping. Sprinkle with peanuts and cookies. Serve immediately or freeze until ready to serve.
  6. To avoid breaking the bottom of the taco, we've discovered it's best to fold the warm waffle over the side edge of the pan on a bias instead of on its crease.

Nutrition Facts

Serving Size (1 taco), Calories 580 (Calories from Fat 280), Total Fat 32g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 70mg, Sodium 460mg, Total Carbohydrate 66g (Dietary Fiber 2g, Sugars 38g), Protein 10g; Percent Daily Value*: Vitamin A 10%, Vitamin C 2%, Calcium 25%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.