Although tacos usually brings to mind a tomato-y meat sauce dinner (surrounded by Mexican paraphernalia), I decided to try a sweet variation. This taco dessert was a hit! The combination of flavors and textures had all my tasters requesting seconds (of which there were none, because I was the first taster!).

Serves 12

• 2 packages fried mini taco shells(I used Del Campos)
• melted chocolates, for drizzling (I used baking chocolate, white chocolate,and caramel chocolate chips)
• ¼ cup crushed pretzels (optional)

ICE CREAM

• 5 eggs, divided
• ⅔ cup sugar
• 2 Tbsp vanilla sugar
• 2 Tbsp coffee granules, dissolved in 2 tsp hot water
• 1 16-oz (450-g) container pareve whipping cream
• 2 cups crushed chocolate-coated pretzel balls

For the ice cream:

• In a large mixing bowl, beat egg whites until frothy, gradually adding sugars until a shiny, stiff snow forms.
• Add the vanilla sugar, coffee, and the egg yolks, and beat until the mixture is stiff. Gently stir in the crushed chocolate-coated pretzels by hand.
• Pour ice cream into a container and freeze until firm, at least 24 hours.

Meanwhile, prepare the taco shells:

• Place each type of chocolate into a plastic bag and soak in a bowl of boiling water until it melts.
• Working with one bag at a time, cut off a tiny tip from the corner of the bag and drizzle on the overturned tacos, using a quick back-and-forth motion.
• Repeat with remaining chocolates; allow chocolate to harden.
• To serve, place 2–3 mini scoops of ice cream into each taco shell and sprinkle with a bit of crushed pretzels, if desired. Serve with fresh fruit.

NOTE: You will be left with some extra ice cream.