choco taco

We took one of our favorite ice cream treats and re-created it at home! Our Mini Homemade Choco Tacos are smaller than the size you&#039;re used to, which makes them the perfect treat. You can even fill them with any kind of ice cream you like!

Mini Choco Tacos

recipe waffle cone batter

recipe frozen custard

milk chocolate chips, melted and cooled

Make waffle cone batter from recipe in link above.

Once batter has been made, heat your waffle iron (or a nonstick pan over medium heat). Pour 1 heaping tablespoon of batter onto the hot surface and close the lid of the waffle iron. **If using the stovetop, quickly spread batter into a thin circle, heat for 2 to 3 minutes, flip and cook for another minute before removing from the heat.

Quickly remove the waffle cone disc from the iron and place it on a flat, clean surface. Place the handle of a wooden spoon in the center of the disc and gently fold over half the disc until parallel with the other half. Hold for about 1 minute or until the waffle shell hardens completely. Set aside. Repeat until all the batter has been used.

Place two clean loaf pan, lined with parchment in the freezer.

Allow frozen custard or ice cream to sit out at room temperature for 5 to 10 minutes; you want the ice cream to soften a bit, but not melt.

Quickly but carefully spoon and press the ice cream into the waffle shells, smoothing the edges. After filling 2-3 shells, place them in one of the two freezer loaf pans, upright and stacked against one another. Repeat until all shells have been filled and placed in the freezer.

Allow ice cream to re-freeze, about 1 hour.

Place a clean baking sheet, lined with parchment paper, in the freezer.

Taking 2-3 ice cream filled waffle shells out at a time, quickly but carefully dip the open edge of each shell into the melted chocolate, shaking to remove any excess.

Transfer choco tacos to the freezer baking sheet and repeat until all choco tacos have been made.

Allow chocolate to thoroughly freeze, 20-30 minutes, before serving.

Once the choco tacos are completely finished and frozen, wrap them individually and keep them in the freezer for up to 2 months.

it's easy to make these homemade choco tacos - homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat

Homemade Choco Taco Tutorial

C sugar

lrg egg whites

vanilla

tsp salt

butter

cocoa powder

Tbsp all-purpose flour

Ice cream

oz Chocolate wafers

peanuts

Mix all the chocolate waffle ingredients together, until smooth

In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)

Cook for about 40-45 seconds on medium

Hang on rack so it will cool in taco shell form.

soften the ice cream - stir to make sure it&#x27;s consistent (not half runny and half hard)

Take shell and scoop the ice cream ice cream into it, place back in the freezer

work with 2-3 tacos at a time, you don&#x27;t want the ice cream to melt; it will make the waffles too soggy.

Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.

Then immediately dip into the chopped peanuts

Keep frozen until you are ready to serve

https://www.youtube.com/watch?v=4rhdotRn-8k

It's easy to make these homemade choco tacos - homemade chocolate waffle cone with creamy ice cream dipped in chocolate and peanuts for a sweet fun summer treat
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These homemade choco tacos are a great treat, and can be personalized with any ice cream flavor. Fun to make and delicious the perfect Taco Tuesday treat!

Want more fun desserts? Check out my "Over the top Dessert recipes" playlist here https://www.youtube.com/playlist?list=PLrIzGV25YD_9DNmQb3T33bvKu-RI94HCf

HOMEMADE CHOCO TACO RECIPE
1 C granulated sugar
4 lrg egg whites
1 tsp vanilla
1/4 tsp salt
4 Tbsp butter melted
6 Tbsp unsweetened cocoa powder
11 Tbsp all-purpose flour
1 gallons Ice cream - any flavor softened
16 oz Chocolate wafers
1 1/2 C Chopped peanuts
Mix the sugar, egg whites, vanilla, salt, melted butter, cocoa and flour together, until smooth (it will be thick) 
In a waffle cone maker pipe a log of batter into the machine (about 2-3 Tbsp)
Cook for about 40-45 seconds on medium
Hang on rack so it will cool in taco shell form.
soften the ice cream - stir to make sure it's consistent (not half runny and half hard)
Take shell and scoop the ice cream ice cream into it, place back in the freezer
work with 2-3 tacos at a time, you don't want the ice cream to melt; it will make the waffles too soggy.
Melt the chocolate wafers and let cool slightly, then dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream.
Then immediately dip into the chopped peanuts
Keep frozen until you are ready to serve

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Galaxy Crepes https://youtu.be/7I1KunUvYAY
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Homemade Choco Taco Recipe

Cool and creamy ice cream meets the crispy and crunchy texture of a taco shell, topped with a drizzle of chocolate. These chocolate-dipped ice cream tacos are a playful and creative dessert option that will satisfy your sweet tooth.

Chocolate-Dipped Ice Cream Tacos Recipe by Tasty

eggs

sugar

milk

vanilla extract

unsalted butter, 1/4 stick, melted

all purpose flour

oz good-quality chocolate, finely chopped

coconut oil, melted

vanilla ice cream, softened

salted peanut, crushed

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Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.

Add the milk, vanilla, and butter, and whisk until fully incorporated.

Sift in the flour and cocoa powder. Whisk until smooth.

Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.

Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.

If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.

Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.

Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.

Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.

Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.

Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.

Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.

Serve immediately or return to the freezer until ready to eat.

https://vid.tasty.co/output/101027/landscape_480/1530811191

Choco Tacos with Champurrado Ice Cream

water

Mexican cinnamon,

cloves

allspice

tbsp honey

disc chocolate Abuelita, chopped into smaller pieces

heavy cream

brown sugar

tbsp Heirloom White Corn Masa Harina

milk (second addition)

oat flour

salt (a pinch)

tbsp milk

butter, melted and cooled

chocolate

coconut oil

peanuts, diced

In a medium pot over medium heat, add water, cinnamon stick, clove, and allspice. Bring to a boil. Turn off head and let steep for 20 minutes. Strain mixture to discard spices and add water back into pot.

Add honey, chocolate Abuelita, milk, cream, sugar, and brown sugar. Place pot on stove over low-medium heat. Once chocolate is melted, take an immersion blender and blend to emulsify chocolate well.

Gently add the ¼ cup of milk to the masa harina and mix well with a whisk. Quickly add this slurry to the pot while continuing to whisk. Using a thermometer, cook the base until it reaches 185F/85C. If you do not have a thermometer, cook until it comes to a gentle boil. Turn off heat.

Strain the mixture into a clean bowl and using immersion blender, blend once again to ensure a smooth ice cream base.

In a large bowl, prepare an ice bath with ice and cold water. Place the small bowl with the ice cream mixture on top of the iced water bowl and cool quickly. Once the mixture is cooled, store the mixture in an airtight container and refrigerate for 4-6 hours.

Freeze the ice cream in the ice cream machine of choice.

In a medium bowl, add oat flour, masa harina, salt and sugar. Mix with a whisk until well combined. Add milk, egg whites, and vanilla extract, whisk to combine. Finish by adding melted butter. Whisk until smooth.

Preheat a waffle iron and place about 2 tbsp of batter into the iron. Cook on medium heat for 45-60 seconds (no more, as the waffles will burn and be hard to shape.

As soon as the waffles are ready, quickly wrap them over a wood spoon or a metal canolli tube and let them cool for about 2 minutes.

For a cleaner waffle taco, you can use a 4” ring mold to quickly trim the edges as the waffle comes out of the iron and then shape them.

Store in an airtight container until ready to use.

Over a bain marie or metal bowl set atop a saucepan filled with water, melt dark chocolate and coconut oil on medium low heat. Mix well with a whisk and keep warm to prepare for dipping. Toast and chip peanuts into small pieces and reserve in bowl.

Gently use a spoon to add the ice cream inside the cooled waffle shell. Using a small offset spatula or a butter knife, smooth the top of the waffle shell so the ice cream is flushed with the edges. Individually wrap each waffle taco in plastic and freeze for about 1 hour.

Once waffle tacos are frozen, gently dip the top of the waffle taco into the chocolate, making sure to coat from side to side. Finish by sprinkling the peanuts on top.

Make Choco Tacos in a few easy steps using only a handful of ingredients. Choco Tacos are made with a taco shaped waffle cone filled with vanilla ice cream swirled with chocolate fudge, dipped in chocolate, and finished with chopped peanuts.

Easy Choco Tacos

sweetened condensed milk

salt

heavy whipping cream

fudge sauce

waffle cones

chocolate chips

peanuts (or any chopped nut you prefer)

To make the ice cream: Use a reusable...

To make the ice cream: Use a reusable ice cream container or line a loaf pan with parchment paper and place it into the freezer. Combine the sweetened condensed milk, vanilla and salt in a large mixing bowl.

In a separate large mixing bowl, beat the...

In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed until still peaks form, similar to making whipped cream.

Gently fold the whipped cream into the sweetened...

Gently fold the whipped cream into the sweetened condensed milk mixture.

Pour half of the mixture into the prepared...

Pour half of the mixture into the prepared pan, spoon half the chocolate fudge onto the top, then pour the remaining ice cream mixture on top. Spoon the remaining fudge sauce on top. Take a butter knife or chopstick, or something similar, and swirl the fudge sauce around, making sure to mix it in well.

To make the waffle taco shells: Run a...

To make the waffle taco shells: Run a paper towel under water to dampen it, carefully wring the water out, and wrap it around a waffle cone. Microwave for 25-30 seconds. Remove the paper towel and flatten. IMPORTANT: The wet paper towel will be hot and steaming, so be careful not to burn yourself. We insist that you use a flexible oven mit to remove it, so that you don't burn yourself. Use the edge of a cutting board to shape the waffle cone into a taco. You'll need to work fast. Reheat if it hardens before you've shaped it. Repeat until you have all six taco shaped waffle cones ready.

When you are ready to assemble the Choco...

When you are ready to assemble the Choco tacos: Allow the ice cream to soften for 10-15 minutes. Then spoon the ice cream into the center of the taco shaped waffle cone. Fill the inside completely, and until it’s filled to all the edges. Place the Choco tacos on a cookie sheet or a plate in the freezer, and repeat until all six are filled. Freeze for 1 hour or until they are firm and ready for the melted chocolate.

To make the hard chocolate shell: Microwave the...

To make the hard chocolate shell: Microwave the chocolate chips and coconut oil in a small mixing bowl on medium heat for 30 seconds at a time until they start to melt. Stir until smooth. Do not overheat or the chocolate will burn and start to clump.

As soon as the chocolate is warm and...

As soon as the chocolate is warm and melted, pull the Choco Tacos out of the freezer one at a time and spoon the melted chocolate over the top and part of the sides, anywhere the ice cream is exposed.

Sprinkle chopped peanuts on top and place it...

Sprinkle chopped peanuts on top and place it back into the freezer. Repeat until all six Choco Tacos are made.

Store the Choco Tacos in an airtight container...

Store the Choco Tacos in an airtight container in the refrigerator for up to 3 months.

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Top 5 choco taco recipes from across the web

The most viewed choco taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mini Choco Tacos

Homemade Choco Taco Tutorial

Chocolate-Dipped Ice Cream Tacos Re...

Choco Tacos with Champurrado Ice Cr...

Easy Choco Tacos

The most viewed choco taco recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine