Recipe by Janet Taylor McCracken
- Cocoa Cookie Taco Shell
- Chocolate shell topping
- Pistachios, finely chopped
- Strawberry ice cream
- Crème fraîche
- Heavy cream
- Fresh strawberries
- Fresh basil
1. Dip the Cocoa Cookie Taco Shell edges in chocolate shell topping and coat with finely chopped pistachios. Freeze 15 minutes to set.
2. Fill with strawberry ice cream.
3. Drizzle with crème fraîche thinned slightly with heavy cream, and
top with chopped fresh strawberries and chopped fresh basil.
As seen on Rachael Ray Every Day's June 2017 cover: