Banana Split Taco
Equipment
- Parchment lined baking sheet
- Mixing Bowl
- Whisk or whisk attachment
- Rubber spatula
- Circle cookie cutter
Ingredients
- 1 1/2 cups whipping cream
- 1/2 cup dulce de leche
- 1 tsp vanilla extract
- 2 ripe bananas (mashed)
- Whipped Cream
- Maraschino cherries
- Waffle cones
- Chocolate almond bark or candy melts
Instructions
- Add heavy whipping cream, dul Che de leche, and vanilla extract to the bowl of a stand mixer and whip with a whisk attachment on high speed until stiff peaks form.
- Add in the mashed bananas and whisk until well combined.
- Spread mixture out on a parchment lined baking sheet and freeze for 3-4 hours.
- Once frozen use a circle cookie cutter to cut out circles of ice cream.
- Cut in half and place back inside of the freezer while you make the taco shells and gather toppings.
- Melt chocolate almond bark or chocolate candy melts and spoon it into the inside of the taco shell. Pop in the freezer to harden.
- Add banana Ice cream to the taco shells.
- Top with whipped cream, sprinkles and a maraschino cherry!
Notes
Due to the bananas in this ice cream it will spoil after about 3 days. If you want to make these dessert tacos ahead of time omit the actual fruit and use 1 tbsp banana flavoring to extend the shelf life to a max of 14 days.
Tried this recipe?Let us know how it was!