prep: 15mins
cook: 10mins
makes: 12

Ingredients

  • 2L Bulla Real Dairy Vanilla
  • 1/2 cup brown sugar
  • 100g pistachios
  • 80g butter
  • 100g shredded coconut
  • 1/4 cup golden syrup
  • 3/4 cup plain flour

Ice cream tacos & pistachio coconut ice cream

method

  1. For the Taco Shell Biscuit, preheat oven to 180°C (160°C fan forced).
  2. Using a pencil, draw two 10cm circles on a sheet of baking paper. Place the sheet, pencil marked side down on a baking tray as a template.
  3. Beat brown sugar, butter and golden syrup until well combined and slightly lighter in colour. Add flour and continue beating until a firm dough forms.
  4. Roll tablespoons full of dough into balls. Using your fingers press the dough onto baking sheet template, pushing out to the edges of the template.
  5. Bake for 6-7 minutes or until golden brown. Cool for two minutes, loosen the cookie disks and curl over a rolling pin to form a taco shell, allow to cool completely before removing to a cooling rack. Repeat with remaining dough.
  6. For the Pistachio coconut ice cream, combine softened Bulla Real Dairy Vanilla, pistachios and coconut. Return this mixture to the freezer until frozen.
  7. To serve, fill tacos with the Bulla Real Dairy Vanilla and a sprinkle of toasted coconut.