Chocolate Chip Ice Cream Tacos

Yield: 6 tacos

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Cooling Time: 1 hour
• Total Time: 1 hour, 35 minutes

Ingredients:

 For the Cookie:

• ¾ cup Bake Believe^® Semi-Sweet Baking Chips
• 1 ½ cups almond flour
• ½ teaspoon baking powder
• ½ teaspoon xanthan gum
• ¼ teaspoon salt
• ¾ cup firmly packed Brown Swerve
• 1 stick unsalted butter, melted
• 1 egg
• 1 teaspoon vanilla

To Finish the Tacos:

• 1 cup Keto-friendly ice cream
• 1 cup Bake Believe^® Semi-Sweet Baking Chips
• 4 teaspoons coconut oil

Instructions:

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, combine all of the ingredients for the cookies.
3. Mix until thickened and divide into 12 balls.
4. Flatten the balls on the cookie sheet.
5. Bake until the edges just begin to brown, about 13 minutes.
6. Set the cookies aside and allow them to cool to room temperature, about 30 minutes.
7. Cut each cookie in half.
8. Spread about 2 heaping tablespoons of ice cream on half of the cookie pieces.
9. Top the ice cream with the other half of the cookie and place the cookies in the freezer to firm up.
10. Meanwhile, place the semi-sweet chips and coconut oil in a heat-proof bowl that is large enough to dip the cookies in.
11. Microwave in 10-second intervals, stirring in between, just until melted.
12. Dip the cut side of each cookie into the melted mixture and return to the cookie sheet.
13. Freeze until the chocolate is firm, about 5 minutes.
14. Enjoy right away or store in an airtight container in the freezer.