These ice cream tacos are a fun and delicious dessert to make with your kids! Homemade ice cream inside of fresh waffles, topped with hot fudge and chopped nuts. Decadence made easy.
This dish contains the following allergens: Milk/Dairy, Wheat, Tree Nuts
Cooking mode
Step-by-step instruction without your screen going to sleep
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Utensils
2 Large Bowls
Microwave-Safe Bowl
Step 1
In a bowl, mix the cream cheese, vanilla, and sugar for 1-2 minutes or until well combined.
Step 2
On a low speed slowly stream in the heavy cream then the milk until everything is mixed.
Step 3
Pour base into an empty CREAMi™ pint. Place storage lid on pint and freeze for at least 24 hours.
Step 4
When ready to make ice cream taco, begin by making a batch of waffles using the Ninja Belgian Waffle Maker.
Step 5
As waffles finish baking, let cool on taco holder. If you do not have a taco holder, use the back of an upside-down book. Let cool completely.
Step 6
While waffles are cooling, make the magic shell sauce. In microwave safe bowl combine the chocolate and oil. Microwave in 20 second increments until it is smooth and melted.
Step 7
Remove CREAMi™pint from freezer and remove lid. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
Step 8
Select ICE CREAM and process.
Step 9
With a spoon, create a 1 ½-inch (3.8 cm) wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to press above the MAX FILL line. Fill the hole with Hot Fudge Sauce and process again using the MIX-IN program.
Step 10
Make the tacos by adding two scoops of swirled ice cream to the cooled waffles. Immediately place in the freezer for at least 20 minutes to prevent ice cream from melting.
Step 11
Dip the waffles in the Magic Shell Sauce and immediately top with your chopped nuts of choice.
Step 12
Place back in the freezer for 5 more minutes or until ready to serve.
In a bowl, mix the cream cheese, vanilla, and sugar for 1-2 minutes or until well combined.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 2 of 12
On a low speed slowly stream in the heavy cream then the milk until everything is mixed.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 3 of 12
Pour base into an empty CREAMi™ pint. Place storage lid on pint and freeze for at least 24 hours.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 4 of 12
When ready to make ice cream taco, begin by making a batch of waffles using the Ninja Belgian Waffle Maker.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 5 of 12
As waffles finish baking, let cool on taco holder. If you do not have a taco holder, use the back of an upside-down book. Let cool completely.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 6 of 12
While waffles are cooling, make the magic shell sauce. In microwave safe bowl combine the chocolate and oil. Microwave in 20 second increments until it is smooth and melted.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 7 of 12
Remove CREAMi™pint from freezer and remove lid. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 8 of 12
Select ICE CREAM and process.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 9 of 12
With a spoon, create a 1 ½-inch (3.8 cm) wide hole that reaches the bottom of the pint. During this process, it is okay for your treat to press above the MAX FILL line. Fill the hole with Hot Fudge Sauce and process again using the MIX-IN program.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 10 of 12
Make the tacos by adding two scoops of swirled ice cream to the cooled waffles. Immediately place in the freezer for at least 20 minutes to prevent ice cream from melting.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 11 of 12
Dip the waffles in the Magic Shell Sauce and immediately top with your chopped nuts of choice.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
¼ cup
chopped nuts
Step 12 of 12
Place back in the freezer for 5 more minutes or until ready to serve.
1/2 tablespoon
cream cheese, room temperature
67g
granulated sugar
1 teaspoon
vanilla extract
120g
heavy whipping cream
240g
whole milk
40ml
hot fudge sauce, room temperature
170g
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
40g
chopped nuts
1/2 tablespoon
cream cheese, room temperature
⅓ cup
granulated sugar
1 teaspoon
vanilla extract
½ cup
heavy whipping cream
1 cup
whole milk
¼ cup
hot fudge sauce, room temperature
1 cup
semisweet or dark chocolate
2 tablespoons
coconut oil
2
Belgian waffles (made in Ninja Belgian Waffle Maker)
