I found out about ice cream tacos when I first learned about the demise of the Choco Taco, an ice cream treat from the Klondike group (you may know it’s more familiar Klondike bar), something that I never even knew existed. The Choco Taco was a relatively simple dessert, a build of crisp waffle shell, a chocolate coating festooned with crunchy peanuts, and creamy ice cream with rivers of chocolate fudge. Why the company ushered in the disappearance of a dessert that seemed to have a loyal following since its debut in 1984 is unclear
The fact that this delectable-sounding ice cream escaped my notice is astonishing, as I regard myself as a connoisseur of all things ice cream. I insisted on having ice cream cakes for my birthdays as a child, and will always have my pie a la mode, but my astonishment at not knowing about the Choco Taco subsided into glee when I learned that the Choco Taco can easily be made at home with a handful of ingredients.
It was when searching for a fun summer dessert to make that I stumbled onto this recipe from Epicurious and my mouth began to water when reading the story and how easy it is to prepare the ice cream treat. The ingredients can easily be found at the supermarket, and you can substitute a different flavor of ice cream for the vanilla-fudge swirl. I recommend buying a good quality jar of coconut oil as you will find opportunities to use the oil for stir frys, pancakes, salads, or even as a skin moisturizer or lip balm.
INGREDIENTS
This recipe makes 4 tacos which you can cut in half if you are serving a bigger group, or add more waffle bowls as needed.
- 4 waffle bowls
- 2 tablespoons maple syrup (opt for real maple syrup, if you can, instead of maple-flavored 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
INSTRUCTIONS
- Brush insides of waffle bowls with maple syrup. Working one at a time, invert the waffle bowl onto a microwave-safe plate and cover with a damp paper towel. Heat in microwave for 30 seconds; waffle will soften and flatten. Immediately mold the 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 the ice cream side of the taco into melted chocolate to completely cover the ice cream. Return tacos to plate and freeze again until chocolate is set, about 10 minutes.
NOTES
These ice cream tacos can be made ahead of time. If you do so, make sure you freeze them in an airtight container for up to 7 days.
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