Add Yum to Your Summer with the Godfrey Hotel Chicago’s Ice Cream Taco Sundae Recipe

Summer comes with the very best in outdoor entertainment. From lounging with a book to dipping toes into a pool, enjoying the best the season has to offer frequently includes lots of ice cream.

Chefs at the Godfrey Hotel Chicago have perfected their guest-favorite Ice Cream Taco Sundae. As they pass along the recipe, they recommend adding any — or all — of these ingredients to fill your sundae: a banana (bonus for dipping it in melted chocolate first!), a scoop of pistachio gelato, whipped cream, then top with crumbled fruit loops, strawberry marmalade or fresh strawberries, chocolate sauce, sprinkles and a cherry. 

The Godfrey Waffle Cone Recipe

  • 3 cups milk
  • 2 eggs
  • 1 tbsp. vanilla stick
  • 6 oz. butter melted
  • 2 cups flour
  • 3 tbsp. sugar
  • 3 tsp. baking powder
  • 1 tsp. salt

Mix and stir all ingredients together. Pour the batter into a waffle cone maker, using about 3 tablespoons of batter per shell. Remove the shell once fully cooked through (the batter should be light brown and crispy). Before it cools, fold into a taco shell shape and let cool on a cooking rack, putting it upside down to keep its shape. (You can also use the binding of a book with tin foil covering to cool into taco shell shape). Fill with ice cream and the recommended toppings.

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