Description
Indulge in the deliciousness of homemade Choco Tacos with this easy-to-follow recipe. These sweet treats feature a creamy ice cream base, a decadent fudge ripple, crispy waffle cones, and a chocolate-peanut topping.
Ingredients
Units
Scale
Ice cream base:
- 2 cups heavy cream, cold
- 1 14oz can sweetened condensed milk
- 1 tbsp vanilla bean paste or 2 tsp vanilla extract
- Pinch of salt
Fudge ripple:
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Waffle cones:
- 2 egg whites
- 3 1/2 tablespoons granulated sugar
- 3 1/2 tablespoons brown sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2/3 cup flour
- 2 tbsp melted butter
For coating:
- 1 1/2 cups chocolate chips
- 1 1/2 tablespoon coconut oil
- 3/4 cup finely chopped peanuts
Instructions
- Make the fudge sauce for the ice cream ripple: In a small saucepan, whisk together the cocoa powder, sugar and heavy cream over medium-low heat. Once it starts to heat up, add in the butter and whisk until the butter is melted and the mixture is smooth and shiny. Remove from heat and whisk in the vanilla and salt. Set aside to cool.
- Prepare the ice cream base: Add heavy cream to a stand mixer (or a bowl with a hand mixer) and beat until stiff peaks form. In a large bowl, mix together condensed milk, vanilla bean paste, and salt. Gently fold in whipped cream until no lumps remain.
- Layer the ice cream: Pour ice cream base into a loaf pan, then drizzle fudge sauce. Repeat layers, finishing with ice cream. Freeze until set.
- Make the waffle cones: Mix ingredients to form a thick batter. Cook in a waffle cone maker until golden brown. Shape into taco shells.
- Scoop ice cream into shells and freeze briefly: Fill taco shells with ice cream and freeze for 10-15 minutes.
- Prepare peanut-chocolate topping and assemble: Melt chocolate chips and coconut oil, stir in peanuts. Dip taco tops in mixture, freeze until hardened.
Notes
- Waffle cone maker: This is the one we use.
- Make it dairy free: Use your favorite store-bought nondairy ice cream for the filling, and use nondairy butter in the waffle cone batter!
- Re-freeze choco tacos after filling with ice cream to prevent melting during chocolate coating.
- Cool fudge sauce and taco shells before use.
- Cool chocolate-peanut topping slightly before dipping ice cream-filled shells.
- Trademark disclaimer: Choco Taco is a registered trademark of Simco Logistics, Inc. and/or Klondike, a Unilever brand. This recipe is a homemade version inspired by the original Choco Taco and is not affiliated with or endorsed by Klondike or Unilever.
Nutrition
- Serving Size: 1 choco taco
- Calories: 380
- Sugar: 28g
- Sodium: 110mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
