Choco Taco Recipe
A waffle cone taco shell filled with vanilla ice cream and topped with chocolate and nuts. This dessert taco will help you take Taco Tuesday to the next level!
Servings: 8 tacos
Equipment
- 2-3 non-stick skillets
Ingredients
Sugar Cone Taco Shells
- 1 large egg white
- 1/4 cup granulated sugar
- 1 1/2 tbsp whole milk
- 1/2 tsp vanilla extract
- 1 pinch salt
- 1/3 cup all purpose flour
- 1 tbsp butter melted
Toppings
- 6 cups vanilla ice cream
- 1/3 cup hot fudge sauce
- 1 1/2 cups milk chocolate chips
- 1 tsp coconut oil
- 1 cup chopped peanuts/sprinkles/other toppings
Instructions
Sugar Cone Taco Shells
- In a small bowl, whisk together the egg white, granulated sugar, milk and vanilla extract until well combined.
- Add the pinch of salt, flour and melted butter and whisk until smooth.
- Lightly spray a non-stick skillet with non-stick spray and then scoop 1 1/2 tbsp of batter onto the center of the cold pan.
- Use an off-set spatula or the back of a metal spoon to spread the batter out into a 4 inch circle.
- Place the pan over low heat and cook for 4-5 minutes, or until the bottom is golden brown and then top is set.
- Flip the cone like a pancake and continue to cook for about another minute, until the other side is golden brown.
- Remove the pan from the heat and immediately place the cone into the slots of a cookie cooling rack, draping it over 2 bars to create the taco shell. You can also use the binding of a thick book, an empty paper towel roll, the handle of a wooden spoon etc to achieve the same shape. The cone will start to harden almost immediately, so you need to work fast. The cone will also be very hot, so use a clean towel as a barrier between your hands and the cone.
- Repeat the above steps in a new, cold skillet. Continue rotating skillets and only using cooled down skillets to make the next sugar cone shells. Repeat until all of the batter has been used and all of the sugar cone shells are made.
Assembling the Choco Tacos
- To assemble the Choco Tacos, fill the bottom of the shell with vanilla ice cream.
- Drizzle a little hot fudge onto the vanilla ice cream.
- Fill the rest of the taco shell with vanilla ice cream.
- Use a knife to smooth the ice cream level with the taco shell.
- Place on a cookie sheet and place them in the freezer immediately after filling the shell with ice cream, opening the freezer and adding each new choco taco as it is filled.
- Allow all of the choco tacos to freeze for 30 minutes before moving on.
- Melt the chocolate chips in the microwave, for 30 second intervals, stirring at each 30 second mark, until the chocolate is melted.
- Stir the coconut oil into the melted chocolate.
- Dip and roll the tops of the choco tacos into the melted chocolate encasing the ice cream in chocolate.
- Immediately sprinkle with chopped peanuts or any other toppings your might like.
- Repeat with the remaining tacos.
- Store in the freezer.
Nutrition
Calories: 483kcal | Carbohydrates: 65g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 170mg | Potassium: 250mg | Fiber: 2g | Sugar: 53g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 1mg