Description
Indulge in the nostalgic delight of homemade choco tacos with a rich fudge ripple, creamy ice cream, all encased in a crispy waffle cone shell and topped with a decadent chocolate peanut coating.
Ingredients
Units
Scale
Ice cream base:
- 2 cups heavy cream, cold
- 1 14oz can sweetened condensed milk
- 1 tbsp vanilla bean paste or 2 tsp vanilla extract
- Pinch of salt
Fudge ripple:
- 2 tablespoons cocoa powder
- 2 tablespoons granulated sugar
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of salt
Waffle cones:
- 2 egg whites
- 3 1/2 tablespoons granulated sugar
- 3 1/2 tablespoons brown sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2/3 cup flour
- 2 tbsp melted butter
For coating:
- 1 1/2 cups chocolate chips
- 1 1/2 tablespoon coconut oil
- 3/4 cup finely chopped peanuts
Instructions
- Make the fudge sauce for the ice cream ripple: In a small saucepan, whisk together the cocoa powder, sugar and heavy cream over medium-low heat. Add butter, vanilla, and salt. Set aside to cool.
- Prepare the ice cream base: Whip heavy cream until stiff peaks form. Mix condensed milk, vanilla, and salt. Gently fold in whipped cream.
- Layer the ice cream: Alternate ice cream and fudge sauce in a loaf pan. Freeze.
- Make the waffle cones: Prepare batter, cook in waffle cone maker, shape into taco shells.
- Scoop ice cream into shells and freeze briefly.
- Prepare peanut-chocolate topping and assemble: Melt chocolate chips and coconut oil, stir in peanuts. Dip taco tops in mixture. Freeze until set.
Notes
- Waffle cone maker: This is the one we use.
- Make it dairy free: Use nondairy ice cream and butter.
- Store choco tacos in freezer after filling to prevent melting.
- Cool fudge sauce and taco shells before use.
- Cool chocolate topping before dipping tacos.
- Choco Taco is a registered trademark of Simco Logistics, Inc. and/or Klondike, a Unilever brand.
Nutrition
- Serving Size: 1 choco taco
- Calories: 574
- Sugar: 53 g
- Sodium: 565.3 mg
- Fat: 33.3 g
- Saturated Fat: 20.5 g
- Unsaturated Fat: 10.8 g
- Trans Fat: 0 g
- Carbohydrates: 63.7 g
- Fiber: 3.9 g
- Protein: 10.8 g
- Cholesterol: 69.5 mg
