Strawberry ice cream and a little peanut butter mixed into the chocolate shell, for a peanut butter and jelly sandwich inspired Choco Taco? Don’t mind if I do. I’m partial to Turkey Hill’s Fudge Ripple ice cream as the filling, but the best part is how customizable the recipe is. It’s a fun, easy project using store-bought ingredients, great for a weekend with your kids or your roommates. So I did what needed to be done and made a batch from our recipe-they went a long way toward easing my grief. My roommate and I had just eaten our way through a box of Choco Tacos a few months ago and hadn’t left a trace. When I read Dennis’s story, I admit to being a little distraught.
![choco taco ice cream choco taco ice cream](https://images.squarespace-cdn.com/content/v1/5728077162cd94b84dc0ac30/1544219374620-VP6MJBRSCD8UX4GPXZPN/ke17ZwdGBToddI8pDm48kD5CZM5l27pZXjjfnNrzvQ1Zw-zPPgdn4jUwVcJE1ZvWhcwhEtWJXoshNdA9f1qD7RyFOMTxaKexDScLPdXmhUC_v4jkVaTicPzPb3NhfXbflP-FApYYhYQgoxBfEWmPYA/image+(11).png)
The recipe serves four but can be scaled up or down very easily. Pop your homemade chocolate tacos back into the freezer for 10 minutes so the chocolate can set, and serve them right away or transfer to an airtight container and keep them in the freezer for up to a week. You can sub unrefined coconut oil here if you’d rather have some coconut flavor in your chocolate shell.Īdd some finely chopped peanuts to the chocolate, then roll the top of the taco through the mixture to coat the ice cream and the top half-inch or so of the waffle shell. When the ice cream is set, make some quick homemade Magic Shell by microwaving and stirring together semisweet chocolate and refined coconut oil. Once cooled, remove the ice cream from the freezer to soften for 15-20 minutes. Remove and immediately shape while warm by hanging between 2 bars on a cooling rack. Preheat the waffle cone maker, then pour 1 tablespoon of batter and cook for 1-1 minutes.
![choco taco ice cream choco taco ice cream](https://i.ytimg.com/vi/KT01-FZqA5I/maxresdefault.jpg)
Then pop your naked Choco Tacos in the freezer for an hour to refreeze the ice cream. Whisk in melted butter, vanilla extract, almond extract and milk or water. Once the waffle shell is cooled and set, pack it with softened fudge-swirled vanilla ice cream so that the ice cream is flush with the edges of the cone. For many, the Choco Taco conjures long-ago memories of biting into a cold, sweet treat on a hot summer's day. As much as I adore my beloved Choco Taco, nothing was more disappointing than getting one that had clearly melted and been refrozen-I could always tell when this happened because the waffle shell would be soggy instead of crisp. Klondike is discontinuing beloved ice cream snack Choco Taco. I was very pleasantly surprised that the waffle actually returned to its original crispiness. Dip the top of the taco in the chocolate and immediately garnish with toppings.Once you’ve softened the waffle bowl, just mold it into a taco shell shape, and let it rest until it sets.Once the ice cream is firm, melt the chocolate and coconut oil in a microwave-safe bowl in 30 second increments, while stirring in between.Place back in the freezer for 1-2 hours to firm up. Using a spoon, carefully fill the waffle taco to the top with the softened ice cream.
![choco taco ice cream choco taco ice cream](https://media.glamour.com/photos/58f6570c510a907b04e2cf39/master/w_768%2Cc_limit/choco.jpg)
Once cooled, remove the ice cream from the freezer to soften for 15-20 minutes.Remove and immediately shape while warm by hanging between 2 bars on a cooling rack.Preheat the waffle cone maker, then pour 1 tablespoon of batter and cook for 1-1 ½ minutes.Whisk in melted butter, vanilla extract, almond extract and milk or water.In a medium bowl with a handheld mixer, whisk egg, egg white, granulated sugar, and brown sugar for 1 minute on medium speed until light in color.In a medium bowl, combine the flour and salt.