Waffle Cookie Ice Cream Tacos

If your ears are still listening to the sound of an ice cream truck passing through the block, get ready. We've prepared one of our favorite treats in the form of a taco-shaped ice cream cart for breakfast. As with the chocolate tacos, these blueberry and white chocolate ice cream tacos with waffle cookies don't necessarily make for a light breakfast, but we're not thrilled about it. A slightly more colorful version of the packaged treat - any fruit-flavored ice cream will kill the taste of a waffle cookie taco.Do you want to know how to make this perfect shell? The sweet dough is made into a thin golden-brown waffle, then shaped into a taco mold (use a bottle of fine seasoning) while it is still warm. Fill it with blueberry ice cream or frozen yogurt, then sprinkle the top with a sprinkle of white chocolate.Tacos with white chocolate waffle cookies
Whisk together the flour, sugar, and salt in a medium bowl. Beat the milk and eggs until smooth. Whisk together the melted butter until smooth. Chill for 15 minutes.Preheat the waffle iron to medium heat according to the manufacturer's instructions. Place 2 tablespoons of batter in a thin layer in the center of a preheated waffle iron. Cook until golden brown, 1 minute 30 seconds to 2 minutes. Working quickly and using a small spatula or butter knife, remove the shell from the waffle iron and carefully cover with a metal or wooden rod (1 inch diameter) suspended over the bowl, or the spine of a 1-inch thick book wrapped in plastic wrap. Carefully shape the taco pan and let cool completely, about 3 minutes. (The shells are tender and should be handled very carefully when forming.) Repeat the procedure 7 times to make 8 cakes.Place a metal bowl over a pot of boiling water to make a double boiler. Add the white chocolate chips and shortening to the bowl. Cook, stirring frequently, until smooth, 3-4 minutes. As you process 1 tacos at a time, hold them by the base and dip the tops of the sides in the melted chocolate mixture. Drizzle the melted chocolate with a small amount of crushed freeze-dried blueberries. Place the shells, chocolate side up, in egg cartons. Refrigerate until the chocolate is set, about 10 minutes.Fill each mold with 1/2 cup of ice cream. Sprinkle fresh blueberries evenly on top, pressing down to make the ice cream stick. Sprinkle evenly with white chocolate chips. Freeze until the ice cream is set, 2 hours, or overnight. Serve it for breakfast.