Chocolate Tacos with Ice Cream and Peanuts
"Spread batter as evenly as possible on baking sheet. When shaping the shells, balance the wooden spoons between objects that are about 6 inches apart. Allow plenty of room so you can work quickly...."
INGREDIENTS
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1/2 cup powdered sugar
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1.1 ounces all-purpose flour (about 1/4 cup)
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3 tablespoons unsweetened cocoa
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1 teaspoon cornstarch
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1/4 teaspoon salt
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3 tablespoons egg whites
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1 teaspoon 2% reduced-fat milk
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1/4 teaspoon vanilla extract
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Cooking spray
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1/2 cup semisweet chocolate chips
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1 teaspoon canola oil
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1/2 cup finely chopped unsalted, dry-roasted peanuts, divided
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2 2/3 cups vanilla low-fat ice cream
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