This is How Quest Does Taco Tuesday

cookie dough ice cream taco


Yields: 20 servings | Serving Size: 1 mini taco

Calories: 70 | Protein: 6g | Fat: 4g | Net Carb: 3g

Fiber: 1g | Total Carb: 4g | P/CAL: 35%

Prep Time: 30 min | Cook Time: 20 min | Total Time: 3 hours



¾ scoops Quest® Vanilla Milkshake Protein Powder

2 cup 2% milk

½ vanilla bean pod

¼ cup zero-calorie sweetener

1 egg yolk


1½ scoop Quest® Vanilla Milkshake Protein Powder

4 tablespoons butter, softened

2 tablespoons zero-calorie sweetener

⅛ teaspoon maple extract

⅛ teaspoon butter extract

⅛ teaspoon salt

1 tablespoon oat flour

2 tablespoons almond milk

1 tablespoons sugar free chocolate chips


1 Chocolate Chip Cookie Dough Quest Bar®

1 scoop Quest® Vanilla Milkshake Protein Powder

1 egg

¼ cup unsweetened almond milk



  1. Prepare an ice bath by filling a large bowl with ice cubes and some water. Place another, smaller bowl on top of the water, and place a strainer inside. Keep this close by while you make the ice cream base.
  2. In a mini blender process the sweetener into a powder. Separate the yolk from the egg. Combine the yolks and the sweetener in a medium mixing bowl. Whisk until smooth and mixture resembles a pale lemon-yellow color.
  3. In a small pot, add milk with the vanilla (pod and seeds) and bring to a simmer.
  4. Remove simmered milk from stove and slowly pour about ¼ cup into the egg-sweetener mixture while whisking. This warms the eggs and prevents them from curdling in the next step.
  5. Pour milk and egg yolk mixture back into pot and heat on low-medium heat, stirring frequently to prevent yolk from scrambling.
  6. Cook until the base has thickened enough to coat the back of the spatula and registers 170°F with an instant-read thermometer.
  7. Strain the ice cream base into the bowl of the ice water bath which will remove the vanilla pod and any bits of egg that may have accidentally curdled.
  8. Leave the ice cream base over the ice water bath, stirring occasionally, until it’s completely chilled. This will take about 10 minutes. 
  9. Once chilled, whisk in the Quest® Protein Powder and set aside.


  1. In a mini blender, process the sweetener into a powder.
  2. Cream the butter in a mixer until soft and fluffy.
  3. Add the powdered sweetener and mix.
  4. Add both extracts and salt and mix.
  5. Add Quest® Protein Powder and oat flour and mix.
  6. Add unsweetened almond milk.
  7. Add sugar-free chocolate chips and mix until just combined.


  1. Heat a waffle cone iron to medium-high.
  2. In a mini blender, blend Quest Bar® into a powder and place in a bowl.
  3. Add all ingredients and mix until combined.
  4. Coat waffle iron with non-stick cooking spray.
  5. Place ½ tablespoon of batter into center of waffle iron.
  6. Cook for 30 seconds or until golden brown.
  7. Immediately remove and shape the waffle around a cylinder such as a small rolling pin. Let harden 15 seconds.
  8. Remove and place aside for cone to set.
  9. If taco shell is still too soft. Bake in the oven at 350°F for 4 minutes on rolling pin.


  1. Pour ice cream mixture into an ice cream maker followed by spoonfuls of the cookie dough mixture and let churn for 15-20 minutes.
  2. Remove ice cream from machine, place in an air tight container, covering the top with parchment to ensure no ice crystals form on top, and freeze for about 2-3 hours.
  3. Once ice cream is ready, scoop ice cream, with a small ice cream scooper, into each taco shell.