With all this posting of ice cream here and here, how about making dinner look like dessert with Taco “Ice Cream” Cones? Because sometimes you need a savory treat in the form of a sweet one. Besides, what kid wouldn’t want a taco that looks like ice cream? Well, really I am sure they would want ice cream for dinner but it’s the second best option really.

The potatoes really make for a dead ringer for ice cream so don’t leave them out! If you have never tried this combo (mashed potatoes in your Mexican food), you are going to love it. The first time I tried it was in taquito form and it was spectacular–whoever created it needs to be covered in hot fudge. Or guacamole. Or both. You of course can add more to these tacos, like coat the bottom layer with Quinoa Taco “Meat”, Vegan Queso, Shredded Hearts of Palm, or even simply some refried beans. Do what you want kiddo, this is your dinner treat.

Taco “Ice Cream” Cones

Author: Fork & Beans
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Yield: 3 Taco Cones 1x

Scale

Ingredients

3 corn tortillas
finely diced bell peppers
3 cherry tomatoes
Mashed potatoes:
1 large potato, peeled, cubed, and boiled in water until soft (15 minutes)
1/2 c. nondairy milk (depending on the size of potato, you might need less milk)
sea salt to taste

Instructions

Drain the potato water and add the nondairy milk. Whip up until creamy and fluffy. Add more milk if needed. Place in the fridge to chill.
While the potatoes are cooling, heat up enough oil in a skillet to coat the bottom.
Place a corn tortilla in the skillet on one side just for approx 30 seconds until the one side just starts to barely brown. Remove with tongs and place cooked-side up. Using a cone shaper from a cannoli or waffle cone maker (OR I used an actual gluten free ice cream cone), create a cone shape (careful, it’s hot!) Place the tortilla back into the skillet with the flap side down and brown the heck out of it. Repeat on all sides and allow to drain and firm up on a paper towel.
Scoop out mashed potatoes, sprinkle with bell peppers and top with a cherry tomato.

Be careful when you are creating the corn tortilla cones. You are dealing with hot, hot oil and the rolling to create a cone shape requires you to handle tortillas that have just come out the oil. Keep a towel nearby to use instead of your bare hands. Your fingers and the nerves on your fingers will thank you. You also might need a tester tortilla for the first run just to get the hang of it. Like I said, I ended up using an actual gluten free ice cream cone, wrapped the tortilla around it and cooked it in the oil to maintain the shape.

Good luck trying to eat these. You can lick the mashed potatoes or just use a spoon. Or just shove it into your mouth the way you would with actual ice cream. Come on, don’t be bashful. I’ve seen you do it before…