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The Ultimate Homemade Chocolate-Covered Ice Cream Tacos

A hand holding a finished homemade Chocolate-Covered Ice Cream Taco.

A from-scratch recipe for homemade chocolate-covered ice cream tacos, inspired by the classic Choco Taco. The process involves making thin, waffle-cone-like shells in a skillet, which are then shaped over the spines of books while still warm. Once cooled, these custom taco shells are filled with ice cream, drizzled with a homemade chocolate ‘magic shell’ topping, and finished with crushed nuts and other desired toppings.

Ingredients

Scale
  • Taco Shells:
  • 2/3 cup all-purpose flour
  • 1/2 cup sugar
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted, plus more for greasing the pan
  • 1/4 cup milk
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 large egg whites
  • Fillings and Toppings:
  • 10 ounces dark chocolate chips
  • 3 tablespoons coconut oil
  • 4 cups ice cream (such as fudge-swirled vanilla)
  • 1/2 cup crushed nuts, plus other toppings like sprinkles

Instructions

  1. Prepare the Molds: Gather six to eight 1-inch-thick hardcover books and set them up vertically on their bottom edge with the spines facing up. These will be used to shape the taco shells.
  2. Make the Taco Shell Batter: In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the melted butter, milk, vanilla extract, and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
  3. Cook and Shape the Shells: Heat a skillet over medium heat and grease it with butter. Spoon about 2 1/2 tablespoons of batter into the skillet and spread it into an even circle. Cook for 3 to 5 minutes until the bottom is lightly browned. Flip and cook for 1 to 2 more minutes.
  4. Immediately remove the cooked circle from the skillet and gently fold it over the spine of a book to create a taco shell shape. Let it cool completely on the book. Repeat with the remaining batter to create 6-8 shells.
  5. Prepare the Chocolate Topping: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each, until the chocolate is melted and smooth. Let it cool slightly.
  6. Assemble the Tacos: Allow the ice cream to soften slightly at room temperature. Fill the cooled taco shells with the ice cream.
  7. Drizzle the tacos with the melted chocolate topping and immediately sprinkle with crushed nuts or other toppings.
  8. Enjoy immediately, or for a firmer taco, place them on a tray in the freezer, uncovered, for about 15-30 minutes until the chocolate hardens. Then, wrap individually in plastic wrap and store in the freezer.

Notes

  • A unique aspect of this recipe is using the spines of hardcover books as molds to shape the taco shells.
  • Work quickly when shaping the shells as they harden soon after being removed from the heat.
  • If making ahead, freeze the assembled tacos before wrapping them to prevent the plastic wrap from sticking to the wet chocolate.

Nutrition

Find it online: https://cookupjoy.com/chocolate-covered-ice-cream-tacos/