Chocolate Tacos with Nice Cream & Kiwi

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.