Print

Homemade Choco Tacos Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

Homemade Choco Tacos combine a creamy, luscious vanilla ice cream layered with rich fudge sauce, nestled inside a freshly made crispy waffle cone shaped like a taco shell. Topped with a delectable chocolate-peanut coating, this dessert delivers a perfect blend of textures and flavors, ideal for a fun and indulgent treat.

Ingredients

Scale

Fudge Sauce

  • 2 tablespoons cocoa powder
  • 2 tablespoons granulated sugar
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

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

Waffle Cone Shells

  • 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

Chocolate-Peanut Topping

  • 1 1/2 cups chocolate chips
  • 1 1/2 tablespoon coconut oil
  • 3/4 cup finely chopped peanuts

Instructions

  1. Make the fudge sauce: In a small saucepan over medium-low heat, whisk together cocoa powder, sugar, and heavy cream. When heated through, add butter and whisk until melted and the mixture is smooth and shiny. Remove from heat, stir in vanilla extract and salt, then set aside to cool.
  2. Prepare the ice cream base: Beat cold heavy cream in a stand mixer or with a hand mixer until stiff peaks form. In a separate large bowl, combine sweetened condensed milk, vanilla bean paste, and salt. Gently fold in about one cup of whipped cream, then fold in the remaining cream until smooth and lump-free.
  3. Layer and freeze the ice cream: In a loaf pan, pour a quarter of the ice cream base, drizzle one third of the fudge sauce over it. Repeat layering three more times, finishing with ice cream on top. Freeze for about 3 hours or until set.
  4. Make the waffle cones: Beat egg whites, granulated sugar, brown sugar, and vanilla extract until well combined. Add salt and half of the flour, mix until smooth, then add remaining flour and melted butter to form a thick batter. Preheat waffle cone maker to just above medium heat. Spoon one heaping tablespoon of batter onto the center, close the maker, and cook for about 3 minutes until golden brown. Remove with tongs, cool slightly, then carefully shape into taco shells and hold for 15 seconds to harden.
  5. Assemble ice cream tacos: Scoop slightly softened ice cream into each waffle taco shell, smoothing the surface with a spatula or spoon back. Place assembled tacos in the freezer for 10-15 minutes to firm up.
  6. Prepare chocolate-peanut topping and finish: Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals, stirring well after each, until smooth. Stir in chopped peanuts. Dip the ice cream taco tops into this mixture and return to freezer for 5-10 minutes until the chocolate topping hardens. Store the finished choco tacos in the freezer until ready to serve.

Notes

  • Use a fresh waffle cone maker for the best shell shape and texture.
  • Vanilla bean paste adds more depth than vanilla extract but either works well.
  • Ensure the whipped cream is cold for best volume and texture.
  • You can substitute peanuts for another nut if preferred or omit for nut allergies.
  • Work quickly shaping cones as they harden fast once out of the maker.
  • Store assembled choco tacos in the freezer and consume within 3 days for optimal freshness.

Keywords: homemade choco tacos, ice cream tacos, waffle cones, fudge sauce, chocolate peanut topping, dessert taco

Find it online: https://www.sanacooks.com/homemade-choco-tacos-recipe/