AZTECA FOODS Salad Shell Recipes

"Baked Ice Cream"
INGREDIENTS
1 package Azteca® Salad Shells
1 pint super premium vanilla ice cream
3 tablespoon sugar
2 teaspoon cinnamon
1 teaspoon nutmeg
hot fudge sauce
whipped cream

Preheat oven to 500 degrees F.
Remove salad shells from refrigerator and let stand at room temperature for 10-15 minutes or until salad shells are soft and pliable.
Mix sugar, nutmeg and cinnamon together in a small bowl.
Carefully remove ice cream from container, make sure it remains well frozen. (cutting away with sharp scissors works best.)
Cut ice cream block into four equal sized rounds.
Place one ice cream round in center of each unbaked taco shell.
Carefully wrap salad shell around ice cream, making sure ice cream is totally enclosed.
Place smooth side up, spaced well apart on ungreased cookie sheet.
Sprinkle with sugar/spice mixture.
Bake for three minutes or until crust just begins to turn golden in color.
Remove from oven and place on serving dishes.
Let stand for two minutes to allow shell to continue to crisp. (the ice cream will not melt.)
Top with hot fudge, garnish with whipped cream and serve immediately.

Makes 4 servings

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