Choco Tacos

Choco Tacos

These are such a nostalgic treat for me because I remember having them as a kid after school from the ice cream truck! Unfortunately, they have been discontinued a few years ago but not to worry because we can make them at home. Dare I say even better than the original. 

Ice cream ingredients:

1 1/2 cups whole milk

1 1/2 cups heavy cream

3/4 cup granulated sugar (dived by 1/4 cup and 1/2 cup)

1/2 tsp salt

1 1/2 TBS- vanilla bean paste (or extract)

4 large egg yolks

Chocolate fudge:

1/3 cup heavy cream

1 TBS unsalted butter

1/4 cup granulated sugar

1/2 cup semi sweet chocolate chips

1/2 tsp vanilla extract

Waffle taco shells:

5 TBS unsalted butter - melted

2 egg whites

1/4 cup heavy cream

1/3 cup granulated sugar

1/4 tsp sea salt

1 tsp vanilla bean paste

2/3 cups all purpose flour

Chocolate coating-

2 cups semi sweet chocolate chips 

1 tbs coconut oil

1/3 cup chopped peanuts



Prepare Ice cream-

Fill a large bowl with ice cubes and a cup or two of water. Place a medium bowl fitted with a fine strainer over the ice bath. Set aside

In a medium saucepan combine the milk, cream, 1/2 cup (100 grams) of the sugar, salt, vanilla. Set over medium heat, stirring occasionally, until the mixture is warm and begins to steam, about 5 minutes.

In a medium bowl, whisk together the egg yolks and the remaining 1/4 cup of sugar until very well combined and lightened in color. Carefully and slowly pour half of the warm milk mixture into the egg yolks, whisking constantly, until the egg mixture is gently warmed. Slowly whisk the egg-milk mixture back into the saucepan.

Cook over medium heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon and registers around 175 degrees F, about 5 to 7 minutes. Be careful not to boil the mixture.

Immediately strain the mixture through the fine strainer into the prepared ice bath.  Cool the custard in the ice bath until it’s at room temperature, stirring often. Press plastic wrap against the surface of the custard and refrigerate until chilled, about 4 hours.

Prepare fudge sauce- place chocolate chips in a large bowl, set aside. In a medium size sauce pan over medium-low heat add heavy cream, butter, and sugar. Heat until mixture is warm but not boiling. Pour over chocolate chips and add vanilla. Let the cream melt the chocolate chips. Use a spatula to combine everything until it is fully incorporated. Set aside.

Pour the ice cream chilled mixture into an ice cream maker and freeze according to the manufacturer’s directions. In a loaf pan or cake pan; layer the ice cream alternating between adding layers of the fudge sauce and ice cream. Cover the ice cream surface with plastic wrap. Freeze for at least two hours.

Prepare taco cones:

Turn your waffle cone maker on and let it preheat. Have a medium sized book placed on its side with two cups holding it upright. This will be the mold for our tacos.

In a medium bowl whisk together egg whites and heavy cream. Add sugar and vanilla and mix until well combined. Add melted butter and whisk until combined. Lastly, add the flour and whisk just until combined, do not overmix it.

Spray waffle cone maker with non stick spray. Add 1 Tbs of the waffle mixture to the center of waffle maker. Shut it and let it cook for 2 minutes or until golden brown. Immediately place it on the book so it molds into a taco shape. Repeat until you finish the batter. 


Assemble the choco tacos:

Once ice cream is frozen, take it out of the freezer and let it soften for 10-15 minutes at room temp. Use an ice cream scoop and fill each taco with it. Place each taco in the freezer after they are filled. 

In a medium sized microwave safe bowl, add your chocolate and coconut oil. Heat in the microwave in 30 second intervals, mixing well in between each interval. Be careful not to let the chocolate overheat.

Once completely melted, dunk the taco's opening in the chocolate. Immediately top it with crushed peanuts or sprinkles. 

Store choco tacos in an airtight container in the freezer.


Back to blog