Taco night isn’t complete without some sweet treats to round off the meal! From crispy churros dusted in cinnamon sugar to the rich and creamy goodness of tres leches cake, there’s plenty to satisfy your sweet tooth. Join us as we explore delicious dessert ideas that will add that perfect finale to your fiesta.
Churros
Churros are a delightful treat that bring a touch of sweetness to any taco night. These fried dough pastries are crispy on the outside and soft on the inside, coated with a generous sprinkle of cinnamon sugar. They have a warm, comforting taste that pairs perfectly with a rich dipping sauce, like chocolate or caramel.
Making churros is surprisingly simple and requires just a few ingredients, making them a fun addition to your dessert lineup. They are sure to be a hit with friends and family, whether enjoyed on their own or as a dipper for your favorite sauce.
Ingredients
- 1 cup water
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs
- 1/4 cup vegetable oil, for frying
- 1/2 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon
- Chocolate or caramel sauce (for dipping)
Instructions
- Prepare the Dough: In a medium saucepan, combine water, sugar, and salt. Bring to a boil, then remove from heat. Stir in flour until the mixture forms a ball. Allow to cool slightly.
- Add Eggs: Beat in the eggs one at a time until the mixture is smooth and well combined.
- Heat the Oil: In a large pot, heat the vegetable oil over medium heat until hot.
- Pipe the Churros: Transfer the dough to a piping bag fitted with a star tip. Carefully pipe 4-6 inch lengths of dough into the hot oil, cutting them off with scissors.
- Fry: Fry churros until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.
- Coat with Sugar: In a small bowl, mix together the granulated sugar and cinnamon. Roll the hot churros in the cinnamon-sugar mixture until well coated.
- Serve: Enjoy warm with chocolate or caramel sauce for dipping.
Tres Leches Cake
Tres Leches Cake is a delightful dessert that combines a light, airy sponge cake soaked in three types of milk—evaporated milk, condensed milk, and heavy cream. This cake is incredibly moist and rich, making it a perfect ending to any taco night. The sweetness from the milks balances beautifully with a hint of vanilla and the topping of whipped cream and fresh strawberries adds a refreshing touch.
Making Tres Leches Cake is quite simple, even for beginners. You’ll start by whipping up a basic cake batter, then soak it in the milky mixture. After a few hours in the fridge, it’s ready to be served. The result is a creamy, dreamy dessert that everyone will love!
Flan
Flan is a classic dessert that’s creamy and smooth with a sweet caramel topping. This Mexican favorite has a rich taste that balances sweetness with a hint of vanilla, making it a delightful treat after a savory taco night.
It’s surprisingly simple to make, requiring just a few ingredients that you probably already have in your kitchen. Once you master this easy recipe, you’ll be whipping it up for every gathering!
Ingredients
- 1 cup sugar (for caramel)
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 tablespoon vanilla extract
Instructions
- Make the Caramel: In a saucepan, melt the sugar over medium heat. Stir until it becomes a golden-brown liquid. Quickly pour into a round baking dish, tilting to coat the bottom evenly.
- Prepare the Flan Mixture: In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla. Blend until smooth.
- Pour the Mixture: Carefully pour the flan mixture over the caramel in the baking dish.
- Bake: Preheat your oven to 350°F (175°C). Place the flan dish in a larger baking pan filled with hot water. Bake for about 50-60 minutes, or until set.
- Cool and Serve: Once baked, let it cool, then refrigerate for at least 4 hours. To serve, run a knife around the edges and invert onto a plate to let the caramel flow over the flan.
Mexican Chocolate Brownies
If you’re looking for a delightful way to add a Mexican twist to your dessert table, Mexican chocolate brownies are a fantastic choice. These brownies are rich, fudgy, and infused with the warm flavors of cinnamon and hints of chili, creating a dessert that’s both comforting and exciting. Easy to whip up, they’re sure to be a hit during Taco Night!
The combination of dark chocolate and spices creates a unique taste experience that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Whether you’re sharing with friends or savoring them on your own, these brownies are a sweet treat that brings a little fiesta to your dessert.
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium saucepan over low heat, melt the butter. Once melted, remove from heat and stir in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and cayenne pepper.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dark chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan before cutting into squares and serving.
Coconut Tres Leches Cake
Coconut Tres Leches Cake is a delightful twist on the classic tres leches dessert, featuring a moist cake soaked in a mixture of three milks and enhanced with shredded coconut. The result is a creamy and tropical flavor that dances on your palate, making this cake a perfect sweet treat for any occasion. Easy to prepare, it’s an ideal choice for both beginner bakers and seasoned pros looking to impress.
This dessert is light yet rich, with a luscious texture that pairs beautifully with the sweetness of coconut. Topped with whipped cream and a sprinkle of toasted coconut, it’s not just a feast for the taste buds but also a visual delight. Whether you’re wrapping up Taco Night or simply craving something sweet, this Coconut Tres Leches Cake will surely satisfy.
Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut milk
- 1/2 cup sweetened condensed milk
- 1/2 cup evaporated milk
- 1 cup shredded coconut
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Toasted coconut flakes for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, mix flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk, and mix until just combined.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- In a separate bowl, whisk together the sweetened condensed milk, evaporated milk, and remaining coconut milk. Poke holes all over the cooled cake using a fork, then pour the milk mixture over the cake, allowing it to soak in.
- In another bowl, whip the heavy cream with powdered sugar until soft peaks form. Spread this whipped cream over the soaked cake and top with shredded coconut and toasted coconut flakes.
- Chill the cake for at least 2 hours before serving to let the flavors meld.
Dulce De Leche Ice Cream
Dulce de leche ice cream is a creamy treat that brings together the rich flavor of caramel and the smoothness of ice cream. Its sweet, buttery taste pairs beautifully with any dessert, making it a delightful addition to your taco night.
This recipe is simple to prepare, requiring just a few ingredients and minimal effort. The best part? You can whip it up ahead of time and serve it in elegant scoops for your guests to enjoy after a festive meal.
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup dulce de leche
Instructions
- Mix the Ingredients: In a mixing bowl, combine the heavy cream, sweetened condensed milk, whole milk, and vanilla extract. Whisk until well blended.
- Add the Dulce de Leche: Gently fold in the dulce de leche, swirling it through the mixture for a marbled effect.
- Chill the Mixture: Pour the mixture into an airtight container and place it in the freezer for at least 6 hours, or until firm.
- Serve: Once frozen, scoop the ice cream into bowls and enjoy it as a sweet ending to your taco night!
Sopapillas
Sopapillas are delightful little pastries that are crispy on the outside and soft on the inside. They have a light, airy texture and are often dusted with powdered sugar. These treats are slightly sweet, making them a perfect dessert option after a savory taco night.
Making sopapillas is quite simple, requiring just a few staple ingredients. They can be served with honey or chocolate sauce for an extra touch of sweetness. Whether you’re hosting a gathering or enjoying a quiet evening, these pastries are sure to impress your family and friends.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable shortening
- 3/4 cup warm water
- Oil for frying
- Powdered sugar for dusting
- Honey for drizzling (optional)
Instructions
- Prepare the Dough: In a mixing bowl, combine flour, baking powder, and salt. Add the shortening and mix until crumbly. Slowly add warm water until a soft dough forms.
- Knead the Dough: Lightly flour a surface and knead the dough for about 2-3 minutes until smooth. Cover with a towel and let it rest for 30 minutes.
- Roll Out the Dough: On a floured surface, roll out the dough to about 1/4-inch thickness. Cut into squares or triangles using a knife or pastry cutter.
- Heat the Oil: In a deep skillet or pot, heat oil to about 375°F (190°C). Fry the pieces of dough in batches until they puff up and turn golden brown, about 2-3 minutes.
- Drain and Serve: Remove the sopapillas and drain on paper towels. Dust with powdered sugar and serve warm with honey for drizzling, if desired.
Mango Sticky Rice
Mango Sticky Rice is a delightful dessert that combines sweet, ripe mangoes with creamy coconut rice. The flavors are beautifully balanced, making it a refreshing treat after a hearty taco night. Plus, it’s easy to prepare, requiring just a few ingredients and simple techniques.
This dish offers a satisfying blend of textures—sticky rice that melts in your mouth and juicy mango slices that burst with flavor. The coconut milk adds a rich creaminess that ties everything together, creating a luscious dessert everyone will love.
Ingredients
- 1 cup glutinous rice
- 1 1/2 cups coconut milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 ripe mangoes, sliced
- Sesame seeds or mung beans for garnish (optional)
Instructions
- Prepare the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours or overnight.
- Cook the Rice: Drain the rice and steam it in a steamer basket lined with cheesecloth or a clean kitchen towel for about 30 minutes, or until tender.
- Make the Coconut Sauce: In a saucepan, combine coconut milk, sugar, and salt. Heat over medium heat until the sugar dissolves, but do not let it boil.
- Mix the Rice: Once the rice is cooked, transfer it to a mixing bowl and stir in about one cup of the coconut sauce. Let it sit for about 30 minutes to absorb the flavors.
- Serve: To serve, place a portion of sticky rice on a plate, top with mango slices, and drizzle with the remaining coconut sauce. Garnish with sesame seeds or mung beans if desired.
Cinnamon Sugar Tortilla Chips
Cinnamon sugar tortilla chips are a delightful twist on traditional tortilla chips. They are crispy, sweet, and perfect for dipping or enjoying on their own. These chips make for a fun dessert option that’s easy to whip up in no time.
The warm cinnamon and sugar coating gives these chips a comforting flavor, making them a great addition to your taco night. Plus, they only require a few simple ingredients, making them a stress-free treat that everyone will love.
Ingredients
- 6 small flour tortillas
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup chocolate sauce or caramel sauce for dipping
Instructions
- Preheat the oven to 350°F (175°C).
- Cut each tortilla into triangles (like pizza slices).
- In a small bowl, mix the sugar and cinnamon together.
- Brush the melted butter on both sides of the tortilla triangles.
- Sprinkle the cinnamon sugar mixture evenly over both sides of the tortillas.
- Arrange the tortilla triangles in a single layer on a baking sheet.
- Bake for 10-12 minutes or until they are golden and crispy, flipping halfway through.
- Allow to cool slightly before serving with chocolate or caramel sauce.
Chocolate Avocado Mousse
Chocolate avocado mousse is a delightful dessert that blends creamy avocado with rich chocolate for a smooth and luscious treat. This dessert is not only tasty but also packed with healthy fats, making it a guilt-free indulgence. With just a few simple ingredients, you can whip this up in no time, perfect for a fun taco night finale.
The mousse has a rich, chocolatey flavor with a hint of creaminess from the avocado, making it a unique yet familiar dessert. It’s simple to make and can be enjoyed by everyone, whether they’re health-conscious or just looking for a delicious chocolate fix.
Ingredients
- 2 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/4 cup maple syrup or honey
- 1/4 cup almond milk (or any milk of your choice)
- 1 teaspoon vanilla extract
- A pinch of sea salt
Instructions
- Prep the Avocados: Cut the avocados in half, remove the pit, and scoop the flesh into a blender or food processor.
- Add Ingredients: Add cocoa powder, maple syrup (or honey), almond milk, vanilla extract, and a pinch of sea salt to the blender with the avocados.
- Blend Until Smooth: Blend all the ingredients until you achieve a creamy, smooth consistency. Scrape down the sides as needed to ensure everything is well mixed.
- Taste and Adjust: Taste your mousse and adjust sweetness if necessary by adding more maple syrup or honey to suit your preference.
- Chill and Serve: Spoon the mousse into serving cups and refrigerate for at least 30 minutes. Serve chilled, and enjoy your delicious chocolate avocado mousse!
Mexican Wedding Cookies
Mexican Wedding Cookies, also known as Polvorones, are delightful little treats that bring a touch of sweetness to any occasion. These buttery cookies are made with finely ground nuts, giving them a rich, nutty flavor that’s simply irresistible. Coated in powdered sugar, they have a soft, crumbly texture that melts in your mouth, making them a perfect companion for coffee or tea.
This recipe is straightforward, making it easy for both novice and experienced bakers to whip up a batch. Whether you’re serving them at a taco night gathering or enjoying them as an everyday snack, these cookies are sure to be a hit!
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for dusting
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Mix in the vanilla extract and salt, then gradually add the flour and chopped nuts, stirring until fully combined.
- Shape the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them apart.
- Bake for 15-20 minutes, or until the edges are lightly golden. Remove from the oven and let cool slightly.
- While still warm, roll the cookies in powdered sugar to coat them well. Allow them to cool completely on a wire rack.
Guava And Cheese Pastries
Guava and cheese pastries are a delightful treat that perfectly combines sweet and savory flavors. The sweetness of the guava pairs wonderfully with the creamy cheese, creating a satisfying bite that’s both comforting and indulgent. These pastries are simple to make, so even if you’re not an experienced baker, you can whip them up easily for your taco night dessert.
The flaky pastry crust and the luscious filling make these treats irresistible. Whether enjoyed as a dessert or a snack, guava and cheese pastries are sure to impress your guests with their unique flavor profile. Plus, they are a fun way to add a little twist to your taco night!
Ingredients
- 1 package of puff pastry (2 sheets)
- 1 cup guava paste, cut into small pieces
- 1 cup cream cheese, softened
- 1 egg, beaten (for egg wash)
- 1 tablespoon sugar (optional, for sprinkling)
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and cut into squares, about 4×4 inches.
- In the center of each square, place a small piece of guava paste followed by a dollop of cream cheese.
- Fold the corners of the pastry over the filling to create a small pocket, pressing to seal.
- Brush the tops with the beaten egg and sprinkle with sugar if desired.
- Bake for 15-20 minutes, or until golden brown and puffed.
- Remove from the oven and let cool slightly before serving.
Chili Chocolate Bark
Chili chocolate bark is a delightful sweet and spicy treat that’s easy to whip up and perfect for satisfying those dessert cravings after taco night. The blend of rich dark chocolate with a kick of chili creates a unique flavor profile that’s sure to intrigue your taste buds.
This recipe is not only simple but also allows for creativity. You can customize it with your favorite nuts and dried fruits, making it a fun project to do with friends or family. Plus, it’s a great way to use up any leftover chocolate!
Ingredients
- 8 oz dark chocolate, chopped
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1/2 cup mixed nuts (almonds, cashews, peanuts, etc.)
- 1/4 cup dried cranberries or cherries
- Sea salt, for sprinkle
Instructions
- Prepare the Chocolate: Melt the chopped dark chocolate in a heatproof bowl over simmering water, stirring until smooth.
- Add Spice: Remove from heat and stir in chili powder and cayenne pepper. Mix until well combined.
- Spread the Mixture: Pour the chocolate onto a parchment-lined baking sheet and spread to your desired thickness.
- Add Toppings: Sprinkle the mixed nuts and dried fruits evenly over the melted chocolate. Finish with a light sprinkle of sea salt.
- Cool and Break: Let the chocolate cool completely at room temperature or in the fridge. Once hardened, break it into pieces and enjoy!
Pineapple Empanadas
Pineapple empanadas are a delightful treat that combine a crispy, golden shell with a sweet and juicy pineapple filling. They offer a tropical twist to traditional desserts and are surprisingly easy to make. With just a few ingredients, you can whip these up for your next taco night or any festive occasion.
The balance of the flaky pastry with the sweet pineapple makes for a tasty snack that everyone will enjoy. Plus, they can be served warm or cold, which adds to their versatility. Dust them with powdered sugar for a beautiful presentation and extra sweetness!
Ingredients
- 1 package of pre-made empanada dough
- 1 can (15 oz) crushed pineapple, drained
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 egg (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Prepare the Filling: In a bowl, mix the crushed pineapple, granulated sugar, cinnamon, and cornstarch until well combined.
- Assemble the Empanadas: Take the empanada dough and place a spoonful of the pineapple filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- Egg Wash: Beat the egg and brush it over the top of each empanada to give them a nice golden color when baked.
- Bake: Preheat your oven to 375°F (190°C) and place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
- Serve: Allow to cool slightly, then dust with powdered sugar before serving. Enjoy your delicious pineapple empanadas!
Lime Sorbet
Lime sorbet is a refreshing treat that perfectly complements your taco night. With its bright, zesty flavor and icy texture, it’s a delightful way to cleanse your palate after a savory meal. Plus, it’s easy to whip up, making it a fantastic option for any gathering.
This vibrant dessert brings a burst of citrus that’s both tangy and sweet, creating a light finish to your evening. Whether you’re serving it in fancy glasses or simple bowls, lime sorbet is sure to impress your guests while keeping things simple.
Ingredients
- 2 cups fresh lime juice (about 10-12 limes)
- 1 cup granulated sugar
- 2 cups water
- 1 teaspoon lime zest
- 1 tablespoon corn syrup (optional)
Instructions
- Prepare the Syrup: In a saucepan, combine water and sugar. Heat over medium heat, stirring until sugar is fully dissolved. Remove from heat and let cool.
- Add Lime Juice: Once the syrup is cool, stir in the fresh lime juice, lime zest, and corn syrup if using. Mix well.
- Chill: Pour the mixture into a shallow dish and place it in the freezer. Freeze for about 2 hours, or until the edges start to freeze.
- Scrape and Freeze: Using a fork, scrape the mixture to create a fluffy texture. Return to the freezer and freeze for another 2-3 hours, scraping every hour.
- Serve: When ready to enjoy, scoop the sorbet into bowls or glasses. Garnish with mint leaves if desired.
Coconut Macaroons
Coconut macaroons are a sweet treat that brings a touch of tropical bliss to your dessert table. These chewy, coconut-packed delights have a delightful contrast between their crunchy exterior and soft, moist center. Plus, they are super easy to whip up, making them a great choice for taco night or any gathering.
With the addition of a chocolate dip, these macaroons gain an extra layer of flavor and elegance. They’re perfect for satisfying your sweet tooth while keeping the vibe casual and fun. Your guests will love these little bites, and you’ll appreciate how quickly they come together!
Ingredients
- 2 2/3 cups sweetened shredded coconut
- 2/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 large egg whites
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon coconut oil (optional)
Instructions
- Preheat the Oven: Start by preheating your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix the Ingredients: In a large bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract. Stir until everything is well combined.
- Whip the Egg Whites: In a separate bowl, beat the egg whites and salt until soft peaks form. Gently fold the egg whites into the coconut mixture until just combined.
- Scoop and Shape: Using a cookie scoop or your hands, form small mounds of the mixture on the prepared baking sheet, spacing them about an inch apart.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown. Remove from the oven and let them cool completely on the baking sheet.
- Prepare the Chocolate Dip: While the macaroons are cooling, melt the semi-sweet chocolate in a microwave or over a double boiler. If desired, stir in coconut oil for a smoother texture.
- Dip the Macaroons: Once cooled, dip the bottoms of each macaroon into the melted chocolate, then place them back on the parchment paper to set. Allow the chocolate to harden before serving.
Banana Flan
Banana flan is a delightful twist on the classic flan, combining the creamy, smooth texture of traditional flan with the sweet, tropical flavor of ripe bananas. It’s a simple dessert that feels fancy enough for any occasion, making it a perfect ending for taco night. With its luscious caramel topping and subtle banana notes, this flan will surely please everyone at the table.
Making banana flan is straightforward and requires only a handful of ingredients. You’ll find that the process of blending and baking is quite easy, and the results are incredibly satisfying. Whether served chilled or at room temperature, this dessert is a lovely way to cap off a delicious meal.
Ingredients
- 1 cup sugar (for caramel)
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Caramel: In a medium saucepan, heat sugar over medium heat, stirring constantly until it melts and turns golden brown. Quickly pour the caramel into a round baking dish, tilting to coat the bottom evenly.
- Blend the Flan Mixture: In a blender, combine sweetened condensed milk, evaporated milk, eggs, mashed bananas, vanilla extract, and salt. Blend until smooth.
- Pour the Mixture: Carefully pour the banana mixture over the caramel in the baking dish.
- Bake: Preheat the oven to 350°F (175°C). Place the baking dish in a larger dish filled with water (a water bath). Bake for 50-60 minutes, or until set.
- Cool and Serve: Let it cool at room temperature, then refrigerate for a few hours. To serve, run a knife along the edges and invert onto a plate to reveal the caramel topping.
Churro Ice Cream Sandwiches
Churro ice cream sandwiches blend the warm, cinnamon-sugar goodness of churros with the creamy delight of ice cream. They’re a fun twist on a traditional dessert, making them perfect for taco night or any casual gathering. The warm churros create a delightful contrast against the cold ice cream, making each bite a blissful experience.
This recipe is easy to follow and doesn’t require any special skills, making it a great choice for all home bakers. You’ll love how quickly they come together, and your guests will be thrilled to enjoy this sweet treat!
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon
- Ice cream of your choice
- Chocolate sauce (optional, for drizzling)
Instructions
- Make the Churro Dough: In a saucepan, combine water, butter, and sugar. Bring to a boil, then remove from heat and stir in flour and salt until a dough forms.
- Mix in Eggs: Allow the dough to cool slightly, then beat in eggs one at a time until fully incorporated.
- Pipe the Churros: Transfer the dough to a piping bag fitted with a star tip. Pipe 4-6 inch lengths onto a parchment-lined baking sheet.
- Fry the Churros: Heat oil in a deep pan to 350°F (175°C). Fry churros until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- Coat with Cinnamon Sugar: In a separate bowl, mix sugar and cinnamon. Roll hot churros in the mixture until fully coated.
- Assemble the Sandwiches: Once churros are cool enough to handle, sandwich a scoop of your favorite ice cream between two churros. Drizzle with chocolate sauce if desired, and enjoy!
Fruit Salad With Lime And Mint
This refreshing fruit salad with lime and mint is a delightful way to end your taco night! Bursting with colorful fruits, the combination of tart lime and fragrant mint elevates the natural sweetness of the fruits, making every bite a tasty treat. It’s super easy to make, requiring just a few ingredients and minimal prep time, leaving you with more moments to enjoy your meal with friends and family.
This salad is not only delicious but also adds a vibrant touch to your dessert table. You can customize it with your favorite seasonal fruits, ensuring it’s always fresh and appealing. Plus, it’s a light option that balances out the heavier dishes of taco night.
Ingredients
- 2 cups watermelon, diced
- 2 cups pineapple, diced
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup mango, diced
- 1 lime, juiced
- 1/4 cup fresh mint leaves, chopped
- 1 tablespoon honey (optional)
Instructions
- Prepare the Fruits: In a large bowl, combine the diced watermelon, pineapple, strawberries, blueberries, and mango.
- Add Lime and Mint: Squeeze the juice of one lime over the fruit. Toss in the chopped mint leaves and drizzle honey if you like a sweeter salad.
- Toss and Serve: Gently mix everything together until well coated. Serve immediately or chill in the fridge for about 30 minutes for an extra refreshing treat.
Alfajores
Alfajores are delightful sandwich cookies that come from Latin American cuisine, and they are truly a treat for the senses. These tender cookies are often filled with dulce de leche, creating a sweet and creamy center that pairs beautifully with the crumbly exterior. The hint of coconut on top adds a tropical touch that makes each bite even more enjoyable. Plus, they’re pretty simple to whip up, making them a fun addition to your taco night dessert lineup!
Not only do alfajores look elegant, but they also bring a wonderful balance of flavors and textures. The subtle vanilla and buttery notes from the cookies contrast perfectly with the rich, caramel-like filling. They’re perfect for sharing and are sure to impress your guests!
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- 1 cup shredded coconut (for rolling)
Instructions
- Make the Dough: In a bowl, whisk together flour, cornstarch, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
- Combine: Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Wrap the dough in plastic wrap and refrigerate for about 1 hour.
- Prepare Cookies: Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface to about 1/4-inch thickness. Cut out circles using a cookie cutter and place them on a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes or until lightly golden. Let them cool completely.
- Assemble: Spread a generous layer of dulce de leche on the bottom of one cookie and top with another cookie to make a sandwich. Roll the edges in shredded coconut for an extra touch.
