fbpx

DIY Choco Tacos

Print

I-scream, You-scream, we all scream for…TACOS! We’re serving up a scoop of nostalgia with our homemade version of Choco Tacos. No ice cream truck required.

Prep time: 45 min | Wait time: 3 hours | Serves: makes 8 individual choco tacos

Ingredients

  • 1 package of flour-based tortillas, we suggest our Simply Better Flour or Organic Flour tortillas
  • Your favorite ice cream flavors, round half-gallons work best
  • Your favorite toppings
    • Sprinkles
    • Nuts
    • Mini candy bars
    • Chocolate chips
  • Magic Shell Chocolate Sauce
  • A sharp knife
  • Large cookie tray
  • Wax paper
  • Taco holders, optional but makes it easier!

Directions

Make the tortilla waffle shell. Use a waffle cone maker to heat up your tortillas and create the classic cone pattern. Alternatively, heat your tortillas in the oven at 375° for 5 minutes. Remove from oven and use a cooling rack to apply pressure and “press” the classic cone pattern into the tortillas. Using a taco holder, fold tortillas in half and let cool creating a flat bottom fold (as opposed to a classic rounded cup).

Prep the ice cream. Using your ice cream flavor of choice (make sure its COLD and fresh from the freezer), turn the entire round half gallon on its side and cut into the container creating slices 1″ thick. Peel away paper container and cut slice of ice cream in half.

Create the base. Cover your tortilla with a thin layer of Magic Shell Chocolate Sauce. Slide sliced ice cream half into tortilla mirroring the shape of the tortilla – the flat side of the slice toward the middle and rounded side of the slice following the edge of the tortilla. Hold in place for a moment to set. Arrange on a wax paper-lined cookie sheet and freeze for two hours. If you’re having trouble keeping your ice cream tacos “closed”, cover with another piece of wax paper and place other objects in your freezer (like frozen vegetables or ice trays) over top to weigh down, being careful not to crush.

Top the tacos. Once frozen, use taco holders to perch the ice cream tacos upright. Top with magic shell and then your favorite toppings. Freeze for 30 minutes to set toppings. And enjoy!

Need some flavor inspiration? Try these combos!

  • Sundae Funday: Mint Chocolate Chip ice cream + Chocolate Sauce + Rainbow Sprinkles
  • Mexican Sundae: Vanilla ice cream + Chocolate Sauce + Spanish Peanuts
  • S’mores: Vanilla ice cream + Chocolate Sauce + Mini Marshmallows + Graham Cracker Dust
  • Almond Joy: Chocolate ice cream + Chocolate Sauce + Shredded Coconut + Slivered Almonds

 

 

 

 

 

Share