Name: Copycat Choco Tacos
Prep time: 15 min
Cook time: 15 min
Yield: 14
Ingredients: For the ice cream (see Recipe Note) -; 3 cups vanilla ice cream, softened -; 1 cup store-bought chocolate fudge sauce -; For the homemade shells (see Good to Know box above) -; Vegetable oil, for greasing the waffle cone maker -; 1 large egg -; 2 large egg whites -; 1/2 cup (100g) sugar -; 1 teaspoon vanilla extract -; 1/4 teaspoon kosher salt -; 1 cup (130g) all-purpose flour -; 4 tablespoons unsalted butter, melted -; 2 tablespoons whole milk -; For the chocolate coating -; 2 cups (16 ounces) semi-sweet chocolate chips -; 1 tablespoon coconut oil -; 1/2 cup finely chopped unsalted peanuts -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Choco Tacos

1. For the ice cream (see Recipe Note) -

2. 3 cups vanilla ice cream, softened -

3. 1 cup store-bought chocolate fudge sauce -

4. For the homemade shells (see Good to Know box above) -

5. Vegetable oil, for greasing the waffle cone maker -

6. 1 large egg -

7. 2 large egg whites -

8. 1/2 cup (100g) sugar -

9. 1 teaspoon vanilla extract -

10. 1/4 teaspoon kosher salt -

11. 1 cup (130g) all-purpose flour -

12. 4 tablespoons unsalted butter, melted -

13. 2 tablespoons whole milk -

14. For the chocolate coating -

15. 2 cups (16 ounces) semi-sweet chocolate chips -

16. 1 tablespoon coconut oil -

17. 1/2 cup finely chopped unsalted peanuts -

How to cook deliciously - Copycat Choco Tacos

1. Stage

Prepare the ice cream: Add the vanilla ice cream in a 9x5-inch loaf pan. Dollop the fudge sauce on top. Use a butter knife or chopstick to swirl and distribute the fudge in the ice cream. You can do this in a medium bowl instead. Cover with plastic wrap and place it in the freezer while you make the waffle shells.

2. Stage

Preheat the waffle cone maker to medium heat. Lightly grease the grates with vegetable oil. Line a baking sheet with parchment paper and set it aside.

3. Stage

Make the batter: In a medium bowl, whisk the egg, egg whites, sugar, vanilla, and salt until light and foamy. Add the flour, butter, and milk, and whisk until smooth and free of lumps. The batter will create “ribbons” when it falls off the whisk onto itself.

4. Stage

Cook the waffle shells: Drop 1 tablespoon of batter in the center of the preheated waffle cone maker. Close the lid and cook until golden brown, 45 seconds to 2 minutes, depending on your machine's setting. Set a clean paper towel on the counter next to the waffle maker. Carefully lift the shell and place it on top of the paper towel.

5. Stage

Shape the shells: Place the spine of a 1-inch-thick book in the center of the hot waffle shell and use the paper towel to wrap the shell around the book. Hold for 1 minute so that it cools into the shape of a taco. Set the formed shell aside on the prepared baking sheet and make the remaining shells—you’ll get about 18 (4-inch) shells.

6. Stage

Fill the shells: Remove the ice cream from the freezer and stir it to soften slightly. Use a spoon to fill each shell with about 3 tablespoons of ice cream. Place the filled shells back on the baking sheet and pop them into the freezer for 10 to 15 minutes.

7. Stage

Meanwhile, make the chocolate coating: Add the chocolate chips into a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until melted. Stir in the coconut oil.

8. Stage

Dip the shells in the chocolate: Remove the filled shells from the freezer. Dip the outer edges in the melted chocolate and immediately sprinkle the chocolate with chopped peanuts. Return the homemade Choco Tacos into the freezer for 15 to 20 minutes, until the ice cream and chocolate hardens. Enjoy them frozen! Wrap leftovers individually with foil and pop them into a freezer-safe zip top bag for up to 6 months in the freezer. Did you love the recipe? Leave us stars below!