Neapolitan Dessert Tacos

  • Yield : 20 tacos
  • Cook Time : 30m
  • Ready In : 40m
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  • 2/3 cup all-purpose flour
  • 6 tablespoons granulated sugar
  • 2 tablespoons Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 cup (4 tablespoons) unsalted butter, melted
  • 1/4 cup whole milk
  • 1 large egg
  • Nonstick cooking spray, for the pizzelle maker
  • 2 1/2 cups chopped fresh strawberries (about 14 ounces)
  • 2 tablespoons granulated sugar
  • 1 1/2 tablespoons chopped fresh mint
  • 7 1/2 cups vanilla ice cream, softened


Step 1

For the pizzelles: Preheat a pizzelle maker according to the manufacturer’s instructions.

Step 2

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a medium bowl. Whisk together the melted butter, milk and egg in a small bowl; add to the flour mixture and whisk until blended and smooth.

Step 3

Coat the pizzelle maker with cooking spray. Spoon 1 tablespoon batter into the hot pizzelle maker; cook until set and slightly darker in color, 45 to 50 seconds. Use a small offset spatula to remove the pizzelles, and immediately drape the pizzelles over the handle of a wooden spoon (3/4 inch to 1 inch in diameter) to form a taco shape; let stand until completely cool, about 3 minutes. Transfer to a wire rack and repeat with remaining batter.

Step 4

For the tacos: Combine the strawberries, sugar and mint in a medium bowl; let stand about 10 minutes, stirring occasionally to dissolve the sugar.

Step 5

Spoon 3 small scoops vanilla ice cream (about 2 tablespoons per scoop) into each pizzelle taco; top each with about 1 1/2 tablespoons of the strawberry mixture.

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