Skip to main content

Ice Cream Tacos With Chocolate and Peanuts

4.6

(13)

Image may contain Human Person Finger Wristwatch Confectionery Food and Sweets
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton

When you can't get the original Choco Taco, this homemade version is just as delicious. It's a simple DIY project that uses store-bought ingredients and can be customized to your taste. If the waffle bowl isn't soft and pliable after thirty seconds in your microwave, continue microwaving in 10 second increments until soft enough to mold into shape.

Recipe information

  • Total Time

    1 hour 30 minutes (includes freezing time)

  • Yield

    4 tacos

Ingredients

4 waffle bowls
2 tablespoons maple syrup
1 1/2 cups vanilla-fudge swirl ice cream (about 3/4 pint), slightly softened
3 ounces semisweet chocolate, finely chopped (about 2/3 cup)
1 tablespoon refined coconut oil
2 tablespoons peanuts, finely chopped

Preparation

  1. Step 1

    Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.

    Step 2

    Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.

    Step 3

    Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.

    Step 4

    Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.

  2. Do Ahead

    Step 5

    Tacos can be frozen in an airtight container for up to 7 days.

Read More
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
Reminiscent of a classic diner dessert, this chocolate cream pie offers pure comfort in a cookie crust.
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
These decadent brownies feature a sweet, minty topping complemented by a rich dark chocolate ganache and mini chocolate chips for added texture.
Layer homemade custard, ripe bananas, and vanilla wafers under clouds of whipped cream for this iconic dessert.
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Fluffier, fresher, and fancier than anything from a tub or can.