Ingredients

2 cups heavy cream, cold

1 14oz can sweetened condensed milk

1 tbsp vanilla bean paste or 2 tsp vanilla extract

Pinch of salt

2 tablespoons cocoa powder

2 tablespoons granulated sugar

2 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

Pinch of salt

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 tablespoons melted butter

1 1/2 cups chocolate chips

1 1/2 tablespoons coconut oil

3/4 cup finely chopped peanuts

Instructions

Step 1: Make the fudge sauce. In a small saucepan over medium-low heat, whisk together cocoa powder, granulated sugar, and 2 tablespoons of heavy cream. When heated, add butter and whisk until melted and smooth. Remove from heat and stir in vanilla extract and a pinch of salt. Set aside to cool.

Step 2: Prepare the ice cream base. Using a stand mixer or hand mixer, beat 2 cups of cold heavy cream until stiff peaks form. In a separate large bowl, combine sweetened condensed milk, vanilla bean paste, and a pinch of salt. Fold in about 1 cup of the whipped cream gently, then fold in the remaining whipped cream until smooth and lump-free.

Step 3: Layer the ice cream and fudge sauce. Pour one-quarter of the ice cream base into a loaf pan, drizzle one-third of the fudge sauce over it. Repeat three more times, finishing with ice cream. Freeze for about 3 hours until set.

Step 4: Make the waffle cones. In a bowl, beat egg whites, granulated sugar, brown sugar, and vanilla extract until well combined. Add salt and half the flour, mixing until smooth. Add remaining flour and melted butter, mixing to form a thick batter. Preheat waffle cone maker to just above medium heat. Place one heaping tablespoon of batter on the center of the maker, close, and cook around 3 minutes until golden brown. Remove carefully and shape into taco shells by hand, holding for 15 seconds until hardened.

Step 5: Fill the cones. Scoop slightly softened ice cream into each taco shell using a small spatula or spoon to smooth the top. Freeze filled tacos for 10-15 minutes.

Step 6: Prepare peanut-chocolate topping and assemble. Melt chocolate chips and coconut oil in 30-second microwave intervals, stirring between until smooth. Mix in chopped peanuts. Dip the tops of the ice cream tacos into the chocolate-peanut mixture. Return tacos to freezer for 5-10 minutes until topping hardens. Keep stored in the freezer until ready to serve.

Tips & Variations

For a nut-free version, substitute chopped peanuts with toasted coconut flakes or crushed pretzels.

Use a silicone mold or metal spoon to help shape waffle cones if you find hand shaping tricky.

Add a pinch of cinnamon or chili powder to the fudge sauce for a little spicy kick.

Try different ice cream flavors like strawberry or mint for variety.

FAQs

Can I prepare the fudge sauce in advance?

Yes, you can make the fudge sauce ahead of time and keep it refrigerated for up to one week. Reheat gently before layering to ensure it spreads smoothly.

What if I don’t have a waffle cone maker?

You can use a skillet or a griddle to cook the batter thinly and then shape it quickly while warm. It might take some practice to get the right thinness and shape, but it works well for homemade taco shells.