Saturday, November 16, 2019
At home you can personalize it by using your favorite ice creams! Any brand, any flavor or of course any homemade Ice creams! I’ve used my Toasted Marshmallow ice cream and my Strawberry Ice cream (with the traditional waffle cone instead of chocolate) and my Peanut Butter Ice cream and loved each one!
You can change up the shell flavoring as well! And of course the topping/coating too! No reason it has to be a chocolate taco (other than the name) or chopped peanuts!
Homemade Choco Taco Tutorial
Course : Dessert
Cuisine : American
Prep Time: 40 minutes
Cook Time: 10 minutes
chill time : 2 hours
Total Time: 2 hours 50 minutes
Servings : 14 tacos
Calories : 901kcal
Ingredients
Chocolate Waffle Cone :
- 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
Choco Taco:
- 1 gallons Ice cream - any flavor softened
- 16 oz Chocolate wafers
- 1 1/2 C Chopped peanuts
Instructions
- 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'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
