Chocolate Ice Cream Tacos Recipes

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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

CHOCOLATE-ICE CREAM TACOS



Chocolate-Ice Cream Tacos image

Make a homemade version of the ice cream truck favorite with only a few ingredients.

Provided by By Cindy Rahe

Categories     Dessert

Time 4h35m

Yield 6

Number Of Ingredients 5

6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 bag (10 oz) semisweet chocolate chips
2 tablespoons coconut oil
About 6 scoops vanilla ice cream
Candy sprinkles, as desired

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make 6 foil balls, and fold tortillas over balls to create taco shapes; place on cookie sheet. Bake tortillas about 10 minutes or until lightly browned and crisp. Cool. Place cooled pan of tortillas in freezer 10 to 15 minutes or until cold.
  • Meanwhile, in medium microwavable bowl, heat chocolate chips and oil in 30-second increments, stirring after each, until melted and smooth. Spoon or brush melted chocolate mixture on inside of each shell to coat. Place back on tray and freeze another 10 to 15 minutes or until cold and chocolate is hardened. Reserve remaining chocolate.
  • While chocolate hardens, let ice cream soften a bit. Once shells are cold, they are ready to fill with ice cream. Fill each shell to the edges with ice cream, being careful not to break the shell. The chocolate may crack a bit, but that's okay. Place the ice cream-filled tacos back on the tray in the freezer 1 to 2 hours or until ice cream is very firm.
  • Reheat reserved chocolate coating in microwave 30 to 60 seconds as necessary. Pour chocolate into wide container, like a small loaf pan. Remove ice cream tacos from freezer and, working quickly, dip each taco into the chocolate coating, being sure to seal in the ice cream completely, and add candy sprinkles. Place back on parchment-lined cookie sheet, and freeze another 2 hours or until firm before serving.

Nutrition Facts : ServingSize 1 Serving

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.

CHURRO TACOS WITH MEXICAN CHOCOLATE ICE CREAM



Churro Tacos with Mexican Chocolate Ice Cream image

Provided by Richard Blais

Categories     dessert

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 10

6 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 cup sugar
2 1/4 cups all-purpose flour
3 large eggs
1 teaspoon vanilla extract
2 quarts vegetable oil
1/4 cup ground cinnamon
1 pint Mexican chocolate ice cream or regular chocolate ice cream
1 cup dulce de leche, optional

Steps:

  • Melt the butter in a small saucepan over low heat. Add the salt, 1/4 cup sugar and 2 1/4 cups water to the butter and remove from the heat. Stir in flour with a wooden spoon until the mixture is smooth and a dough is formed. Transfer to a stand mixer fitted with the paddle attachment, then add the eggs one at a time, beating on medium speed, followed by the vanilla.
  • Transfer the mixture to a piping bag fitted with a star tip and set aside. Cut parchment paper into 5-inch squares and place them on a sheet tray. Pipe a cookie-sized round of the churro batter onto each parchment square, then freeze for 1 hour.
  • Heat the vegetable oil in a Dutch oven to 350 degrees F. Fit a rack inside a sheet tray.
  • Combine the cinnamon with the remaining 1/4 cup sugar in a small bowl. Carefully slide half the frozen churros off the parchment paper into the hot oil and cook until golden brown and crisp, 6 to 8 minutes, then transfer to the rack. Sprinkle each churro with the cinnamon-sugar mixture immediately after removing them from the fryer.
  • Top each churro with a scoop of ice cream and a drizzle of dulce de leche, if using.

FAVORITE ICE CREAM TACOS



Favorite Ice Cream Tacos image

These ice cream-filled "tacos" are fun to make and eat. They're great party treats, and kids have a ball putting them together. Adults enjoy them, too. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 tacos.

Number Of Ingredients 10

1/2 cup packed brown sugar
1/3 cup butter, melted
1/4 cup honey
3/4 cup all-purpose flour
1/2 teaspoon water
4 to 5 drops green food coloring
1 cup sweetened shredded coconut
1/2 gallon chocolate ice cream
1 cup whipped topping
Red, orange, and yellow M&M's minis

Steps:

  • Using a pencil, draw two 3-in. circles on a sheet of parchment. Place paper, pencil mark side down, on a baking sheet; set aside., In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle. , Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter., In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's.

Nutrition Facts : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

ICE CREAM TACOS



Ice Cream Tacos image

Talk about a fun presentation! Karen Oney's cute dessert looks just like a taco-but it's stuffed with chocolate ice cream and topped with cherries and coconut instead of tomatoes and lettuce. "These are as much fun to make as to eat," promises the creative Fort Worth, Texas cook.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 9

2 flour tortillas (6 inches)
1/8 teaspoon ground cinnamon
2 tablespoons canola oil
2 tablespoons chopped pecans
2 tablespoons sweetened shredded coconut
1 drop green food coloring
1 cup chocolate ice cream
1/4 cup whipped topping
6 maraschino cherries, halved

Steps:

  • Sprinkle one side of each tortilla with cinnamon. In a large skillet, heat oil over medium heat. Add tortillas, one at a time, cinnamon side up. When tortilla starts to brown, fold into a taco shape; drain on paper towels. , In the same skillet, cook and stir pecans for 2 minutes or until lightly toasted. In a small bowl, stir coconut and food coloring until coconut is evenly tinted. Place two small scoops of ice cream in each tortilla shell; top with whipped topping, cherries, pecans and coconut.

Nutrition Facts : Calories 508 calories, Fat 33g fat (11g saturated fat), Cholesterol 22mg cholesterol, Sodium 265mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 3g fiber), Protein 6g protein.

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