Ingredients for 3 people
1 can of crescent rolls (8 oz)
1/3 cup of melted dark chocolate
1/3 cup of melted milk chocolate
1/3 cup of melted white chocolate
5 scoops of vanilla ice cream
3 scoops of strawberry sorbet
1 scoop of chocolate ice cream
Begin by cutting the crescent dough into 3 sections. Sprinkle with flour and flatten. Place the 3 flattened dough circles on a wooden rolling pin and bake in the oven for 25 minutes at 350 °F.
Meanwhile, prepare the bananas. Cut three bananas in half lengthwise, remove skin, and place downwards on a cooling rack with a baking sheet below. Pour melted dark chocolate over two halves. Repeat with the melted milk and white chocolate. Sprinkle chopped peanuts over the dark chocolate, sprinkles over the white chocolate, and chopped almonds over the milk chocolate. Chill for 30 minutes.
Remove the crescent roll tacos from the oven and let cool. Once cooled, add in three scoops of ice cream to each taco. Decorate with the chocolate covered bananas, whipped cream, and toppings. Drizzle with chocolate and strawberry syrup and top with maraschino cherries. Enjoy!