Ice Cream Tacos With Chocolate and Peanuts - PCOS-Friendly Recipe

Ice Cream Tacos With Chocolate and Peanuts
Servings: 4
Dessert

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Recipe by Erica Clark The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.

Ingredients

  • 4 waffle bowls
  • 2 tablespoons maple syrup
  • 1 1/2 cups vanilla-fudge swirl ice cream (about 3/4 pint), slightly softened
  • 3 ounces semisweet chocolate, finely chopped (about 2/3 cup)
  • 1 tablespoon refined coconut oil
  • 2 tablespoons peanuts, finely chopped

Instructions

  1. Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
  2. Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
  3. Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
  4. Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Nuts.

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

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