The ideal taco for summer! We can still imagine summer and beautiful days filled with sunshine and ice. Therefore, Taco Tuesday today is a little taste for us and you. You can never start eating ice cream too early! We will demonstrate how to make the simplest ice cream today.
Ingredients:
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 large egg
- 1 tablespoon unsalted butter, melted
- Non-stick cooking spray
- 2 ripe bananas, peeled and frozen
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon vanilla extract
- 2 kiwis, peeled and sliced
- Mini chocolate chips
Instructions:
- Preheat oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate small mixing bowl, whisk together the milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spray a non-stick skillet with cooking spray and heat over medium heat.
- Pour 1/4 cup of the batter into the skillet and spread it into a thin, even layer.
- Cook the taco shell for about 2 minutes on each side or until fully cooked. Repeat with the remaining batter to make 4 taco shells total.
- In a food processor or blender, combine the frozen bananas, almond milk, and vanilla extract. Blend until smooth and creamy.
- Fill each taco shell with nice cream, sliced kiwis, and mini chocolate chips.
Nutrition Facts (per serving, serves 4):
- Calories: 268
- Total fat: 7.3g
- Saturated fat: 3.8g
- Trans fat: 0g
- Cholesterol: 55mg
- Sodium: 228mg
- Total Carbohydrates: 47.9g
- Dietary fiber: 5.6g
- Sugars: 23.7g
- Protein: 6.3g
