Homemade Frozen Chocolate Tacos

SERVES: 4 PREP: 25 minutes TOTAL TIME: 1 hour 25 minutes

Homemade Frozen Chocolate Tacos

SERVES: 4 PREP: 25 minutes TOTAL TIME: 1 hour 25 minutes

Long live the Choco Taco!

When we heard that the beloved Choco Taco was being discontinued, we sprang into action to recreate one of our favorite frozen ice cream treats at home. Our version uses a thin crepe-like batter that you cook then shape into a taco shell, and then fill with store bought ice cream, dip in milk chocolate, and decorate to your heart’s content. We promise it’s easier than flagging down an ice cream truck!

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INGREDIENTS DIRECTIONS

2 large egg whites
1/2 cup (4 oz/115g) sugar
1/3 cup whole milk
2 ½ tablespoons butter, melted
1 teaspoon vanilla extract
⅛ teaspoon fine sea salt
⅔ cup flour
1 ½ cups vanilla or vanilla fudge ripple ice cream, slightly softened
1 cup (6 ounces) milk chocolate chips
3 tablespoons of a neutral oil like avocado or canola
3/4 cup finely chopped salted toasted peanuts
½ teaspoon flaky sea salt

Set up your shell station: Set up 4 cans or boxes of the same height into an open square and drape 4 wooden spoons across them to create a place to hang and shape the taco shells.

Make the batter: In a large mixing bowl, whisk the egg whites, sugar, milk, 2 tablespoons of the butter, vanilla, and salt until smooth. Sift in the flour and whisk until smooth.

Cook the shells: Preheat the Cravings Enamel Skillet over medium heat. Add about ¼ cup of the batter, creating a thin circle. Cook until the top is covered in small bubbles, about 3 to 4 minutes, and gently flip. Repeat on the second side. Remove from pan and let cool slightly until safe to handle, about 2 minutes. Bend the rounds into taco shapes, with about 1 inch space in the middle of the taco. Hang each waffle over a spoon to let it cool into its shape for about 15 minutes. Repeat with the remaining waffles and spoons.

Oven instructions: Preheat the oven to 375 F while you make the batter for the shells. On a baking sheet lined with parchment paper add 2 tablespoons of the batter, creating a thin circle. Use an offset spatula to help spread the batter. Repeat 1 or 2 more times. Bake for 5 to 6 minutes or until the edges are golden. Remove from oven and while keeping the shells in parchment, form them into taco shells. Let cool fully. If you are working in batches, set up 2 large cans and arrange a wooden spoon across them, hang each shell over the spoon to let it cool into its shape (~15 minutes). Repeat with the remaining batter.

Fill the tacos: Arrange a dinner plate on an even surface in your freezer. Once the tacos have cooled and hardened into shape, work quickly to fill each with ⅓ - ½ cup ice cream, gently shaping the ice cream to fit into the taco; use an offset spatula or knife to scrape off any excess ice cream. As you fill them, arrange them on the plate in the freezer. Repeat with the remaining waffle tacos and ice cream. While the waffles are freezing, place the chocolate and oil in a small microwave-safe plate with rounded edges or shallow bowl. Microwave on high, stopping and stirring every 45 seconds, until melted, 2 minutes total. Stir in the peanuts and the flaky salt.

Dip and top: Remove the tacos from the freezer and dip each one in the melted chocolate-peanut mixture, completely covering the ice cream and letting the chocolate cover about ½ inch of the taco itself. Let the chocolate harden slightly (about 1 minute), dip again, then return the chocolate to the plate and freeze. Repeat with the remaining tacos and chocolate-peanut dip.