I mean JEEZ, can’t I just leave anything as is? The real answer? NO, even the simplest of the simple I just have to mess with. I can’t help it, I just get so bored.
This actually is not the first time that I turned a taco into a dessert. I did it a few years back during my first year of the blog and while I am dead scared to even mention them because the photos are horrible, I still love those tacos. This year’s taco is a bit different. Or well, a lot different, and a lot easier since we are not making crepes. Either taco recipe does require a little time and patience. I know, I know. UGH. I promise that nothing about this recipe is hard in any way, but you just have to, you know, wait for the ice cream to freeze. Talk about pain in the you know what. But promise, it’s worth the wait and extra effort. ALSO, if you do not have an ice cream maker, you can still make these. Yeah! I gave all of you non ice cream maker people a no-churn recipe too! I just couldn’t leave anyone hanging without being able to make this recipe. It’s TOO good.
I am not really sure when and how these coconut fudge ice cream tacos with banana peanut salsa came to be. All I know is the second I had the concept down, I was up and making them. And if you know me at all, then you know how unusual this is for me. Normally I completely over analyze. I will think about a recipe, think about it more, think about whether it is really a good idea and then go back to thinking about it more. Basically what I am trying to say is that I over think and over analyze every single recipe. My brains never stops thinking, which if you are wondering, can be a bit exhausting….help. But this one? This one was different. The thought of a coconut milk tres leche ice cream alone sounded beyond amazing to me. It’s coconutty, vanilla-ee, sweet and with a nice touch of cinnamon. Of course, I needed to add some chocolate. This is when the chocolate balls of fudge came into play. All those little fudge balls. They sure do put the ice cream over the top. Could totally make the ice cream without them, but why would you??? That’d be just plain craziness.
The ice cream is really simple and easy to make. It has no fancy ingredients or even eggs. The secret is simply full fat coconut milk and sweetened condensed milk. Ahhh. And maybe a little coconut rum too. Hey, it seemed appropriate, I mean it is Friday!!!
Once you have the ice cream, you just need to make some sweet taco shells. Since I felt like I was really going all out and having fun with these, I did fry my shells in a little oil, but baking them works too. Either way, you finish them up by dusting on granulated sugar. Yes, yes, yes. They are basically just like a Mexican sopapillas, but just made a little easier.
So you have the shells. Now it’s time to fill them with ice cream and freeze. This is obviously the hard part. Waiting…
When the wait is finally over, you are totally going to want to make a quick banana salsa and then dip each taco in a little bit of chocolate. Trust me, you must do this. Not only is it fun, but it completes the ice cream taco experience.
And then you eat…
Perfect way to finish off a Mexican feast, right?!? Cinco De Mayo here we come!!
If you make this Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Oh, and since Cinco De Mayo is on a Tuesday, that means this weekend either goes all the way through until Tuesday, or that next weekend begins on Tuesday… right??
