So back when I used to think my body was a garbage disposal, I use to chase my GMO laden Tex-Mex with a cold, creamy Choco Taco. Remember those? Crispy wafer taco shell filled with ice cream and dipped in chocolate. OMG it was good. And BAAAAD!!! So Bad. But boy did I love them and in those days, I ate them as if they provided some sort of answer to the universe.
Fast forward to today – you literally could not pay me to eat one. Yes, it would still taste delicious. Yes, it would be fully enjoyable for at least the 5 minutes that it would take me to scarf it down my eager throat. But, man, I would feel like such dirt afterwards it would not even be worth it.
But here’s the thing, I think that healthy eaters should be able to enjoy splurges too. Especially splurges that really aren’t even splurges because they are made with delicious, satisfying, whole foods that our bodies ADORE! So this is that recipe – the one that can make a 6 year old’s eyes pop out of their head while you knowingly hand them a nutrient dense sweet. TREAT yourself! Go! Now!
For Dessert Taco Shells:
- 3 ripe plantains
- 1/2 cup avocado oil
- 1 teaspoon organic vanilla extract
- 1/2 teaspoon cinnamon
For Mexican Vanilla Ice Cream:
- 2 cups flax milk (or 1 can full fat coconut milk for AIP)
- 1/3 cup avocado oil (omit for AIP if using coconut milk)
- 2 eggs (omit for AIP)
- 2 teaspoons organic vanilla extract
- 1 teaspoon cinnamon (or more if desired)
- 1/3 cup organic local honey
For Ice Cream (AIP Ice Cream directions found in Note on line 6):
- Combine all ingredients in a saucepan
- Place on burner and turn on low
- Whisking continuously for about 5-7 minutes, gradually increase heat from low to medium/high
- Once it begins to thicken, remove from heat and refrigerate until chilled
- Pour into ice cream maker for 20-25 minutes (following ice cream maker instructions)
- Note: For AIP ice cream option combine all ice cream ingredients except for eggs in a bowl. They do not need to be heated and chilled, you may take your AIP friendly ice cream mixture and pour it directly into the ice cream maker, being careful to follow directions
- Note: For Vegan ice cream option, combine all ice cream ingredients except for eggs and honey. Replace honey with 100% maple syrup. Mix these ingredients in a bowl and pour into ice cream maker, following ice cream maker instructions. You will not need to heat and chill the vegan option before pouring into the ice cream maker.
For Taco Shells:
- Preheat oven to 350 (if your oven runs hot, you might need to lower just slightly)
- Combine all ingredients in blender until they are pureed
- On a parchment lined baking sheet space out sizable scoops of the puree
- Using the back of a spoon spread out each scoop into a flat circle; mine were each out the size of my hand spread out (flat)
- Bake for about 20 minutes then flip them over for another 10 minutes or so until the “tortilla” becomes solid yet flexible
- Remove baking sheet from oven and wait a minute for “tortillas” to slightly cool
- Next “hang” each tortilla by folding it over the baking rack directly (see photo below) or use thisTaco Oven Rack
- Bake like this for another 20-30 minutes or until golden brown and crispy (center might be slightly more chewy depending on thickness and cooking time)
- Remove from oven and prop them open while they cool slightly. If they cool closed, they are harder to fill with taco fixins
- Alternatively, you can also use this taco oven rack!
- Note: You do not want to make these too thick in the center or they can crack more easily. By keeping them uniformly the same thickness, your “tortillas” will be more flexible prior to “hanging” or baking them on the rack
- Once you have removed taco shells from oven and ice cream is made, you may begin assembling your dessert taco by filling the shells with ice cream
- Be careful when prying open the taco shells as they may crack if you open them too wide
- Once you have filled your shells with ice cream, garnish with topping like nuts, chocolate chips, or AIP friendly toppings. Omit chocolate and nuts if sticking to AIP.
Shared with Gluten Free Wednesdays