Chocolate Covered Icy Dream Tacos Recipes

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CHOCOLATE-COVERED ICY DREAM TACOS



Chocolate-Covered Icy Dream Tacos image

Old El Paso® Prize-Winning Recipe A turtle sundae stuffed in a stand-up chocolate-covered taco--what a treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 6

8 Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 quart (4 cups) vanilla ice cream
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping
1 cup chopped nuts (any variety)

Steps:

  • Heat oven to 325°F. Heat taco shells as directed on box. Line cookie sheet with waxed paper.
  • In 1-quart microwavable bowl, microwave chocolate chips on High 1 minute. Stir; microwave 30 seconds longer or until chips can be stirred smooth.
  • Holding taco shell on bottom and with a butter knife or pastry brush, coat each shell completely -- except outer bottom edge -- with melted chocolate. Stand shells upright on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
  • Fill each shell with 1/2 cup ice cream. Top with caramel topping, chocolate topping and nuts. Serve immediately.

Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 30 mg, Fat 7, Fiber 6 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Taco, Sodium 200 mg, Sugar 60 g, TransFat 1 1/2 g

CHOCOLATE-COVERED ICY DREAM TACOS



Chocolate-Covered Icy Dream Tacos image

Tacos for dessert! The kids will love this Mexican twist on the traditional sundae, served in chocolate-covered taco shells.

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 6

1 pkg (125 g) Old El Paso* 12 Taco Shells
2 cups (500 mL) milk chocolate chips or semi-sweet chocolate chips
6 cups (1.5 L) vanilla ice cream
1/2 cup (125 mL) caramel ice cream topping
1/2 cup (125 mL) chocolate ice cream topping
1 cup (250 mL) chopped nuts (any variety)

Steps:

  • Heat oven to 350°F (180°C). Heat taco shells for crispness as directed on package. Line baking sheet with waxed paper.
  • In a wide 4 cup (1 L) microwavable bowl or measure, microwave chocolate chips on High 1 minute. Stir vigorously every 15 seconds. Microwave 15 seconds longer or until chips can be stirred smooth.
  • Carefully dip open side of each taco shell into melted chocolate, using spoon or brush to get chocolate on inside of shell; hold shells above bowl to let excess chocolate drip off. Stand shells upside down on waxed paper-lined baking sheet and immediately place into refrigerator to let chocolate harden.
  • Allow ice cream to soften enough to make it easier to spoon into the taco shells. Carefully fill each shell with about 1/2 cup (125 mL) ice cream. Place in freezer to harden & just before serving drizzle with caramel and chocolate topping and sprinkle with chopped nuts.

Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 30 mg, Fiber 6 g, Protein 9 g, SaturatedFat 16 g, ServingSize 12, Sodium 200 mg, Sugar 60 g, TransFat 1 1/2 g

CHOCOLATE TACOS



Chocolate Tacos image

"One way to get your kids cooking is to make something they love. [My son] Hunter and I developed this dish together," says Guy.

Provided by Guy Fieri

Categories     dessert

Time 40m

Yield SERVES: 8 to 10 servings

Number Of Ingredients 11

4 large egg whites
3/4 cup superfine sugar
1 cup all-purpose flour
Pinch of kosher salt
4 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon pure vanilla extract
Nonstick cooking spray
8 ounces semisweet chocolate chips
1 pint salted caramel ice cream, slightly softened
1/2 cup roasted pecans, chopped

Steps:

  • In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
  • Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
  • Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

CHOCOLATE-COVERED ICE CREAM TACOS



Chocolate-Covered Ice Cream Tacos image

Provided by Molly Yeh

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

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
10 ounces dark chocolate chips
3 tablespoons coconut oil
4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
1/2 cup crushed nuts, plus any other desired toppings like sprinkles

Steps:

  • First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
  • For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
  • To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter.
  • For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos.
  • Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY



Chocolate-Dipped Ice Cream Tacos Recipe by Tasty image

Here's what you need: large eggs, sugar, milk, vanilla extract, unsalted butter, all purpose flour, cocoa powder, good-quality chocolate, coconut oil, vanilla ice cream, salted peanut

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

2 large eggs
½ cup sugar
¼ cup milk
1 teaspoon vanilla extract
¼ cup unsalted butter, 1/4 stick, melted
½ cup all purpose flour
1 tablespoon cocoa powder
18 oz good-quality chocolate, finely chopped
¼ cup coconut oil, melted
4 cups vanilla ice cream, softened
1 cup salted peanut, crushed

Steps:

  • Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
  • Add the milk, vanilla, and butter, and whisk until fully incorporated.
  • Sift in the flour and cocoa powder. Whisk until smooth.
  • Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
  • Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
  • If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
  • Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
  • Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
  • Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
  • Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
  • Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
  • Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
  • Serve immediately or return to the freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 900 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 7 grams, Protein 18 grams, Sugar 57 grams

MINI DESSERT TACOS



Mini Dessert Tacos image

I made these on a whim while trying to clean out my refrigerator. Ended up with this gem! Would be great at a shower or any other get-together where you are serving finger-foods. Also, would be a great dessert on your family taco night.

Provided by JnLAllin

Categories     Desserts

Time 25m

Yield 12

Number Of Ingredients 9

2 cups vegetable oil for frying, or as needed
1 (8 ounce) package cream cheese, softened
½ cup brown sugar
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
8 large flour tortillas
¼ cup cinnamon sugar, or as needed
½ cup sliced green grapes, or to taste
½ cup minced fresh strawberries, or to taste

Steps:

  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Beat cream cheese, brown sugar, vanilla extract, and ground cinnamon together in a bowl until smooth.
  • Cut 3-inch circles out of each tortilla using a round cookie cutter. Fold tortilla rounds into a taco-shell shape.
  • Hold folded tortilla with tongs and cook in the preheated oil until the taco shape holds and tortilla is golden brown, 2 to 3 minutes. Transfer cooked tortilla to a paper-towel lined plate. Repeat with remaining tortilla rounds.
  • Sprinkle cinnamon sugar over cooked tortilla rounds. Spread cream cheese mixture into each shell; top with grapes and strawberries.

Nutrition Facts : Calories 323.1 calories, Carbohydrate 42.9 g, Cholesterol 20.5 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.9 g, SaturatedFat 5.6 g, Sodium 397.3 mg, Sugar 11.5 g

ICE CREAM TACOS WITH CHOCOLATE AND PEANUTS



Ice Cream Tacos With Chocolate and Peanuts image

The original Choco Taco may have a cult following, but we think this homemade version has it beat. Taco Tuesday just got a little bit sweeter.

Provided by Erica Clark

Categories     Chocolate     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Peanut     Summer     Vegetarian     Pescatarian     Tree Nut Free     Soy Free     Kosher

Yield 4 tacos

Number Of Ingredients 6

4 waffle bowls
2 tablespoons maple syrup
1 1/2 cups vanilla-fudge swirl ice cream (about 3/4 pint), slightly softened
3 ounces semisweet chocolate, finely chopped (about 2/3 cup)
1 tablespoon refined coconut oil
2 tablespoons peanuts, finely chopped

Steps:

  • Brush insides of waffle bowls with maple syrup. Working one at a time, invert waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave 30 seconds; waffle will soften and flatten. Immediately mold waffle into a hard taco shell shape with your hands. Let rest until set, about 2 minutes.
  • Carefully fill waffles with ice cream (about 6 Tbsp. per taco); smooth surface with the back of a spoon or offset spatula. Transfer to a plate or parchment-lined rimmed baking sheet and freeze until firm, at least 1 hour.
  • Combine chocolate and oil in a small, microwave-safe bowl. Heat in microwave in 30-second intervals until melted and smooth, stirring occasionally. Stir in peanuts.
  • Working one at a time, roll ice cream side of taco into melted chocolate to completely cover ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
  • Do Ahead
  • Tacos can be frozen in an airtight container for up to 7 days.

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