Ingredients

Hot-dog ice cream? So last week. 

Now it's all about the ice-cream taco, on sale in mid-July at Dominique Ansel Kitchen in New York. 

The dessert hybrid of the moment is the brainchild of Ansel -- the chef responsible for the cronut -- and Mexican-restaurant founder Alex Stupak.

Corn shines in the $6 ice-cream taco; it's got sweet corn ice cream scooped into a masa-waffle cone "shell," plus a drizzle of roasted corn caramel, lime zest, sea salt and a side of salsa verde. 

Grab yours from July 15 to 17 after noon, and don't forget to wash it down with a cup of homemade horchata.

And if you can't make it to the West Village for a taco, fear not. Ansel seems to love collaborating with creative chefs, so you'll likely be in town to try a snazzy food invention one of these days. 

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Hot-dog ice cream? So last week. 

Now it's all about the ice-cream taco, on sale in mid-July at Dominique Ansel Kitchen in New York. 

The dessert hybrid of the moment is the brainchild of Ansel -- the chef responsible for the cronut -- and Mexican-restaurant founder Alex Stupak.

Corn shines in the $6 ice-cream taco; it's got sweet corn ice cream scooped into a masa-waffle cone "shell," plus a drizzle of roasted corn caramel, lime zest, sea salt and a side of salsa verde. 

Grab yours from July 15 to 17 after noon, and don't forget to wash it down with a cup of homemade horchata.

And if you can't make it to the West Village for a taco, fear not. Ansel seems to love collaborating with creative chefs, so you'll likely be in town to try a snazzy food invention one of these days. 

Cronut Creator Dominique Ansel Presents A New Ice-Cream Creation

Hot-dog ice cream? So last week. 

Now it's all about the ice-cream taco, on sale in mid-July at Dominique Ansel Kitchen in New York. 

The dessert hybrid of the moment is the brainchild of Ansel -- the chef responsible for the cronut -- and Mexican-restaurant founder Alex Stupak.

Corn shines in the $6 ice-cream taco; it's got sweet corn ice cream scooped into a masa-waffle cone "shell," plus a drizzle of roasted corn caramel, lime zest, sea salt and a side of salsa verde. 

Grab yours from July 15 to 17 after noon, and don't forget to wash it down with a cup of homemade horchata.

And if you can't make it to the West Village for a taco, fear not. Ansel seems to love collaborating with creative chefs, so you'll likely be in town to try a snazzy food invention one of these days.