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!
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
Creamy, dreamy, greeny.
An exclusive recipe from Pepper’s upcoming cookbook for Thai grilled chicken skewers with an incredible spicy-sweet dipping sauce!
Dreamy "noods," but without the carbs.