Easy-to-Make Choco Taco
Working time: 60-75min Elapsed time: 8-9 hours
Ingredients
- Fudge ice cream homemade or store bought
- Waffle cone taco shells
- Semi sweet chocolate chips or dark chocolate candy melt
- Chopped peanuts or your favorite nuts
- Sprinkles optional
Instructions
- Allow ice cream to come to room temperature for about 10 mins.
- Spoon tablespoons of ice cream into shells
- Place on a parchment lined baking sheet.
- Freeze for an hour (homemade) 30 min store bought ice cream.
- Melt the semi sweet chocolate chips over a double boiler or in the microwave (stirring every 30 seconds)
- Dip the top of the tacos in the fudge and immediately add toppings (sprinkles, coconut or pistachios.
- Place in freezer for 15 min or until ready to serve.
Notes
Plan ahead for this recipe. I split this up over two days. Making the ice cream and taco shells the first day and assembling the second day.
Using candy melts is a lot easier than using semi sweet chocolate, for beginners you are less likely to burn it.
Work quickly if using the homemade ice cream because there is no stabilizing agents in the ice cream am it will begin to melt almost immediately.
Make sure your taco shells are firm not soft.
Tried this recipe?Let us know how it was!