Ice Cream Tacos

• Produce

  • 1/4 cup Peanuts

• Baking & Spices

  • 2 cups Hungry jack complete buttermilk pancake & waffle mix
  • 5 tbsp Smucker's magic shell chocolate flavored topping
  • 3 tbsp Smucker's simple delight salted caramel topping
  • 1 Taco topping

• Bread & Baked Goods

  • 1 Waffles

• Snacks

  • 1/4 cup Chocolate cookies

• Frozen

  • 1 qt Vanilla ice cream

Found on smuckers.com

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 Smuckers® Magic Shell® Chocolate Flavored Topping
• 1 quart vanilla ice cream
• 3 tablespoons Smuckers® Simple Delight™ Salted Caramel Topping
• 1/4 cup chopped peanuts
• 1/4 cup crushed chocolate cookies

Directions

• HEAT traditional waffle iron according to manufacturer instructions.
• 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.
• 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.
• BRUSH inner surface of waffles with chocolate topping. Divide ice cream evenly into waffles. Gently press sides to form tacos.
• DRIZZLE top edges of tacos with caramel topping. Sprinkle with peanuts and cookies. Serve immediately or freeze until ready to serve.
• To avoid breaking the bottom of the taco, weve discovered its best to fold the warm waffle over the side edge of the pan on a bias instead of on its crease.