Two of summer’s most popular food items are getting the royal treatment, courtesy of New York’s king of pastries, Dominique Ansel. The mastermind behind the Cronut and author of The Secret Recipes has teamed with Empellón’s Alex Stupak to create an ice cream taco that truly pays homage to the Mexican street food’s humble roots.
The waffle cone shell is made with actual masa—the dough used to make corn tortillas—and sweetened with brown butter and cocoa powder. In keeping with the corn flavor profile, the ice cream itself is made from yellow corn kernels, then topped with a swirl of roasted corn caramel.
Paul Wagtouicz for TimeOut
The Instagram-ready dessert also pays homage to the margarita, as the taco shell is rimmed with a tangy combination of Maldon sea salt, sugar, and lime zest. But perhaps the most intriguing component of the $6 taco is the smoky salsa verde that comes on the side. Made with chilies, tomatillos, avocado, lime, and agave syrup, the unlikely condiment will transport you from Manhattan’s oppressively hot streets to the breezy Mexican coastline.
Like many of Ansel’s most sought-after creations, the ice cream taco will be available for a limited time only. And by limited, we mean this coming July 15, 16, and 17. See you in line!
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