Category: Choco Tacos

Better Than Store Bought

My favorite thing about these homemade ice cream treats? The real corn taco shell! Instead of a waffle cone shell, these ice cream tacos have a crunchy corn shell coated in cinnamon sugar and the result is a flavor so much more complex and delicious than a simple waffle cone could deliver.

Watch Me Make Homemade Choco Tacos

Step into the kitchen with me to make these super fun choco tacos!

Ingredients and Supplies for Homemade Choco Tacos

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Mini taco shells – if you can’t find the mini taco shells, you can use the regular size, you’ll just need more ice cream to fill them and more chocolate chips to top them.
• Granulated sugar
• Ground cinnamon
• Fudge swirled vanilla ice cream – you can use any flavor ice cream you’d like!
• Semi-sweet chocolate chips – you could use milk chocolate chips or dark chocolate chips if you prefer!
• Chopped peanuts – if you don’t like or are allergic to peanuts, feel free to use another nut like almonds, macadamia nuts or cashews or you could even use Rice Krispies cereal for the added crunch without the nuts.

Supplies:

• Sheet pan
• Parchment paper

How to Make Homemade Choco Tacos

• Line a small sheet pan with parchment paper.
• Heat mini tacos according to package directions to crisp them up. Let cool completely.
• In a medium shallow bowl, whisk together the sugar and ground cinnamon.
• Holding one taco at a time over the bowl of cinnamon sugar, sprinkle and press the cinnamon sugar all over the inside and outside of the taco shell letting any excess fall back into the shallow bowl. 

• Place back on the sheet pan and repeat with all six taco shells until they’re lightly coated in cinnamon sugar.
• Fill each taco shell completely full with ice cream (about 1/3 cup per taco shell) and place back on the sheet pan. Place the sheet pan in the freezer while you prepare the topping.
• In a microwave safe bowl, melt the chocolate chips in 30 second intervals until completely melted, about 90 seconds, stirring between each interval.

• Immediately stir the chopped peanuts into the melted chocolate.

• Remove the ice cream filled taco shells from the freezer and use a spoon to cover the ice cream and top part of the taco shell with the chocolate nut mixture.

• Place each coated taco back on the sheet pan and return to the freezer for at least 15 minutes.
• Enjoy right away or store in the freezer.

How to Store Homemade Choco Tacos

To freeze, wrap each taco in plastic wrap and then place in an airtight container in the freezer for up to 3 months.