Homemade Choco Tacos

Ingredients

• 2 cup heavy cream (cold, for the ice cream base)
• 14 oz sweetened condensed milk (1 can)
• 1 tbsp vanilla bean paste (Use vanilla extract as an alternative)
• salt (pinch, for the ice cream base)
• 2 tbsp cocoa powder (unsweetened, for the fudge sauce)
• 2 tbsp granulated sugar (for the fudge sauce)
• 2 tbsp heavy cream (for the fudge sauce)
• 1 tbsp unsalted butter (for the fudge sauce)
• 0.5 tsp vanilla extract (for the fudge sauce)
• salt (pinch, for the fudge sauce)
• 2 egg whites (for the waffle cones)
• 3.5 tbsp granulated sugar (for the waffle cones)
• 3.5 tbsp brown sugar (for the waffle cones)
• 0.75 tsp vanilla extract (for the waffle cones)
• 0.125 tsp salt (for the waffle cones)
• 0.667 cup all-purpose flour (for the waffle cones)
• 2 tbsp butter (melted, for the waffle-cone batter)
• 1.5 cup chocolate chips (for the topping)
• 1.5 tbsp coconut oil (helps the chocolate set quickly)
• 0.75 cup peanuts (finely chopped)

Steps

1. 1

   Make the fudge ripple. In a small saucepan, whisk together the cocoa powder, granulated sugar, and heavy cream over medium-low heat. Once the mixture begins to heat, add the butter and whisk until melted and smooth and shiny. Remove the pan from the heat, whisk in the vanilla extract and pinch of salt, and set the sauce aside to cool.

2. 2

   Prepare the ice cream base. Pour the cold heavy cream into the bowl of a stand mixer, or use a large bowl and hand mixer. Beat for a few minutes until stiff peaks form.

3. 3

   In a separate large bowl, mix the sweetened condensed milk, vanilla bean paste, and pinch of salt.

4. 4

   Add about 1 cup of the whipped cream to the condensed-milk mixture and gently fold it in. Add the remaining whipped cream and fold until no lumps remain, taking care not to deflate the mixture excessively.

5. 5

   Layer the ice cream. Pour one-quarter of the ice cream base into a loaf pan, then drizzle one-third of the cooled fudge sauce over it. Repeat the ice cream and fudge layers three more times, finishing with a layer of ice cream. Freeze until set, about 3 hours.

6. 6

   Make the waffle-cone batter. Add the egg whites, granulated sugar, brown sugar, and vanilla extract to a bowl. Beat with a hand mixer until well combined.

7. 7

   Add the salt and half of the flour to the egg-white mixture. Mix until smooth, then add the remaining flour and melted butter. Mix until a thick, smooth batter forms.

8. 8

   Preheat a waffle-cone maker to just above medium heat. Place one heaping tablespoon of batter in the center, close the maker, and cook until golden brown, about 3 minutes, depending on the appliance.

9. 9

   Remove the hot waffle with tongs. Let it cool for only a few seconds, then carefully shape it into a taco shell with your hands. Hold the shape for about 15 seconds; the shell will harden in less than a minute. Repeat with the remaining batter.

10. 10

    Scoop slightly softened ice cream into each taco shell. Use a small spatula or the back of a spoon to smooth the ice cream. Return the filled tacos to the freezer for 10–15 minutes so the ice cream can firm up again.

11. 11

    Prepare the topping. Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly after each interval, until completely melted and smooth.

12. 12

    Stir the finely chopped peanuts into the melted chocolate mixture.

13. 13

    Dip the top of each frozen ice cream taco into the chocolate-peanut mixture. Return the tacos to the freezer for 5–10 minutes, or until the coating has hardened. Keep stored in the freezer.

Notes

For a shortcut, use store-bought vanilla ice cream instead of making the no-churn base. Freeze the filled tacos before dipping so the chocolate sets quickly. Store in an airtight container to protect the topping from freezer burn; they keep for about 2–3 months.

Nutrition per serving

• dessert
• frozen dessert
• American
• vegetarian
• make-ahead
• waffle cone
• no-churn ice cream
• chocolate