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Almond-Stuffed Sundae Taco

These tacos aren’t just for Tuesdays — this soft serve sundae is packed with almond ingredients, offering a treat to satisfy temptations any day of the week. Almond flour batter is pressed into a mini taco-shaped shell, filled with almond milk soft serve and topped with roasted candied almonds and almond butter chocolate sauce and multi color sprinkles for an indulgent two-bite taco sundae you’re sure to savor.

Developed by Chef Henry Hill on behalf of the Almond Board of California
Serves: 1 Taco (135g)
For the Almond Flour Sugar Cone Shell - Makes 30 mini shells
  • 122.11g Water
  • 99.22g Egg Whites
  • 4.57g Sunflower Lecithin
  • 106.09g Cane sugar
  • 6.86g Almond Milk Powder
  • 5.11g Defatted Almond Flour (Almond Protein Powder)
  • 12.51g Almond Flour
  • 96.65g White Rice Flour
  • 4.26g Potato Starch
  • 38.34g Tapioca Starch
  • 0.07g Xanthan Gum
  • 0.2g Konjac Gum
  • 1.91g Salt
For the Almond Milk Soft Serve – Makes 1,000g, fills 30 mini shells
  • 767.94g Vanilla Almond Milk
  • 22.48g Almond Milk Powder
  • 91.14g Sugar
  • 62.63g Water
  • 2.82g Salt
  • 0.15g Kappa Carrageenan
  • 0.2g Locust bean gum
  • 0.09g Xanthan Gum
  • 6.27g Sunflower Lecithin
  • 31.53g Tapioca Syrup Solids
  • 9.45g MCT Oil
  • 2.34g Mono & Diglycerides
  • 0.31g Glycerol Monostearate
  • 0.78g Sodium Carboxymethylcellulose
For the almond flour sugar cone taco shell
  1. In a blender combine water, egg whites, sunflower lecithin, and blend until smooth.
  2. Separately weigh together the cane sugar, almond milk powder, defatted almond flour (almond protein powder), almond flour, white rice flour, potato starch, tapioca starch, xanthan gum, konjac gum, and salt. Mix the dry ingredients until combined.
  3. Turn on the blender or homogenizer and slowly add the dry mix in stages. Once the batter is combined, remove from blending stage and reserve for baking.
  4. Turn on a sugar cone waffle iron to 190F and pour 15g of the almond flour batter onto the baking plate. Bake for about 1 minute or until golden brown.
  5. Remove from the baking plate and allow to cool in a taco shell shape.
For the soft serve base & assembly
  1. In a large sauce pot combine the almond milk, sugar, salt, water, kappa carrageenan, locust bean gum, xanthan gum, glycerol monostearate, and carboxymethylcellulose.
  2. Heat to 185F to hydrate the gums.
  3. Separately heat the MCT oil with the mono & diglycerides until the mono & diglycerides have dissolved in the oil, then add it to the mix with blender on.
  4. With blender still running, add the remaining ingredients (almond milk powder, sunflower lecithin, tapioca syrup solids.)
  5. Cool and fill into Taylor soft serve machine then dispense into the almond flour sugar cone taco shell.
  6. Top with desired toppings such as almond butter chocolate fudge, chopped almonds, and multi color sprinkles.
Nutritional Info
Per Serving
Calories 170
Total Fat 4.5g
Saturated Fat 1.5g
Cholesterol 0mg
Sodium 80mg
Total Carbohydrate 41g
Dietary Fiber 2g
Total Sugars 34g (Includes 34g Added Sugars)
Protein 3g
Vitamin D 0.7mcg
Calcium 160mg
Iron 0.3mg
Potassium 60mg
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.