Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa.

Directions

Ice Cream

Add the chocolate and 1/2 cup coconut milk to a small sauce pan and set over low heat. Heat, stirring often until the chocolate is smooth and melted. Watch closely as you do not want the chocolate to burn. Once the chocolate is melted, remove from the heat and transfer to a bowl. Place in the the fridge until firm, about 1 hour. Once the chocolate fudge is hard, remove it from the fridge and roll the fudge into half teaspoon size balls. Keep in the fridge until ready to add to the ice cream.

Meanwhile, combine the remaining 2 cans coconut milk, sweetened condensed milk, cinnamon stick, vanilla and coconut rum in a medium size sauce pan. Bring the mixture to a low boil and then simmer 15 minutes or until just slightly thickened and coats the back of a wooden spoon. Remove from the heat and transfer to a bowl, cover and place in the fridge until cool, about 2 hour hours or 30-45 minutes in the freezer, stirring often to prevent freezing.

Tacos

To fry the shells, heat 1-2 inches of oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time using tongs.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet. I have found it helpful to take an old 1 inch thick book and slightly open it with the pages fanning down and the binding up. Then balance the taco shell on the binding until set. Repeat, placing second taco shell on top of the last to drain oil and set. Hopefully you can get 2 sets on top of your binding. It should only take a few minutes for the taco shells to dry and set. Next, sprinkle the tacos generously with granulated sugar. These can be stored in a bag with piece of tin foil wedged into the shells to help them hold their shape for a day or two.

Once the milk mixture is cool, freeze in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate fudge chunks.

Grab your taco shells and fill each shell about 3/4 the way full with ice cream. Place in an inverted cupcake tin to help the tacos stand upright. Freeze for 4-6 hours.

To make the chocolate shell, combine the chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the tacos.

Once the tacos are frozen, dip them into the chocolate shell and quickly sprinkle with chopped peanuts or toasted coconut. Return to the freezer for 5 minutes or until ready to serve. Before serving, top each taco with banana salsa (below).

Banana Salsa

Combine the bananas, peanuts and coconut in a bowl.

Toss well.

Serve immediately with the tacos.