Homemade Choco Tacos

Make your favorite childhood ice cream truck treat at home
Editor

Elevate those famous ice cream truck tacos into a homemade, decadent, totally wonderful frozen dessert.

This recipe is courtesy of A Cozy Kitchen.

16
Servings
332
Calories Per Serving
Deliver Ingredients

Ingredients

For the fudge sauce:

  • 1/3  Cup  heavy cream
  • 2  Tablespoons  brown rice syrup
  • 1/3  Cup  light brown sugar
  • 2  Tablespoons  unsweetened cocoa powder
  • 1/4  Teaspoon  salt
  • 3 1/2  Ounces  dark chocolate, preferably Scharffen Berger 70 percent Cacao Bittersweet Chunks
  • 1  Tablespoon  unsalted butter
  • 1/2  Teaspoon  vanilla extract

For the ripple fudge no-churn ice cream:

  • 2  Cups  heavy cream
  • 14  Ounces  sweetened condensed milk
  • Fudge sauce

For the choco taco shells:

  • eggs
  • large egg whites
  • 1  Teaspoon  salt
  • 1  Teaspoon  vanilla extract
  • 1/4  Cup  plus 1 tablespoon light brown sugar
  • 1  Cup  all-purpose flour
  • 4  Tablespoons  unsalted butter, melted
  • 2  Tablespoons  milk

For the homemade choco tacos:

  • 6  Ounces  dark chocolate, preferably Scharffen Berger 70 percent Cacao Bittersweet Chunks
  • Sprinkles, to garnish
  • Chopped pistachios, to garnish
  • Coconut flakes, to garnish

Directions

For the fudge sauce:

In a medium saucepan, combine everything except the butter and vanilla. Bring to a simmer. Cook for 3 minutes, stirring occasionally, until melted and smooth. Remove from the heat and stir in the butter and vanilla. Cool for about 10 minutes. 

For the ripple fudge no-churn ice cream:

Add the heavy cream and condensed milk to the bowl of a stand-up mixer. Using the whisk attachment, beat for about 5 minutes, until soft peaks form. Line a loaf pan with parchment paper. Add about 1/3 of the ice cream base. Smooth out the base and add a few tablespoons of fudge sauce. Use a knife to swirl the fudge sauce into the ice cream. Repeat the layers until all the ice cream has been used and about ½ cup of fudge sauce remains. Place it in a fridge-safe container. Transfer the ice cream to the freezer and leave for at least 4 hours, until firm.

For the choco taco shells:

In a medium bowl whisk together the eggs, egg whites, salt, vanilla extract, and sugar. Mix in the flour until there are no white specks. Pour in the butter and milk, and mix once more until smooth.

Pre-heat your waffle cone maker. Drop a tablespoon of batter onto the center of the maker. Close and cook for 1-2 minutes. Remove and transfer to the center of two layered paper towels. Place the edge of a smallish book in the center of the waffle and wrap the paper towels and waffle cone around the book to shape it into a taco. Press on it for 1 minute. Remove and allow to cool completely. Repeat until you’ve used all the batter.

For the homemade choco tacos:

Line a baking sheet with parchment. Remove the ice cream from the freezer and allow to come to room temperature for about 10 minutes. Using a teaspoon, spoon it into the choco taco shells and transfer to the baking sheet. Transfer the tacos to the freezer for about 1 hour.

Meanwhile, melt the chocolate over a double-boiler or in the microwave. Dip the tops of the choco tacos in the chocolate, top with sprinkles, pistachios, or coconut flakes. Transfer back to the freezer and refreeze for about 15 minutes, until you’re ready to serve.

Nutritional Facts

Total Fat
16g
23%
Sugar
23g
26%
Saturated Fat
8g
33%
Cholesterol
28mg
9%
Carbohydrate, by difference
42g
32%
Protein
6g
13%
Vitamin A, RAE
95µg
14%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
136mg
14%
Choline, total
33mg
8%
Fiber, total dietary
2g
8%
Fluoride, F
1µg
0%
Folate, total
35µg
9%
Iron, Fe
3mg
17%
Magnesium, Mg
42mg
13%
Niacin
2mg
14%
Phosphorus, P
167mg
24%
Selenium, Se
10µg
18%
Sodium, Na
146mg
10%
Water
36g
1%
Zinc, Zn
1mg
13%