While many people look to stock the freezer with a coveted box of the beloved Choco Taco, there is only so much space and a limited supply. When that last frozen dessert is enjoyed, how will the craving be satisfied. Luckily, these choco taco recipes ensures that the favorite flavor can be enjoyed always.
The idea of a dessert taco is not necessarily a new idea. While many people think of an ice cream in a cone, the taco shell is not too far different. Why can’t that flour tortilla be the vessel for some ice cream.
While Serendipity3 is going all out with its extravagant Choco Taco, the at home version does not have to be covered with gold leaf. Truthfully, it just takes a few ingredients and a willingness to experiment.
Which choco taco recipes will satisfy your craving for that iconic dessert?
CHI-CHI’S has shared its recipe for the frozen dessert. Using its flour tortillas, the dish is fairly straightforward. Plus, the recipe can be customized a little. While this version suggests the traditional peanuts, other nuts could be substituted, or no nuts could be added.
Also, a little cinnamon added to the sugar can be a nice flavor twist. Just use care when baking the tortillas with the sugar so they do not burn.
Here’s how to make CHI-CHI’S version of a choco taco.
- 6 CHI-CHI’S Taco Style Flour Tortillas
- 3 tablespoons unsalted butter
- 2 tablespoon granulated sugar
- 12 ounces semisweet chocolate chips
- 6 scoops ice cream
- Peanuts (or any of your other favorite toppings), for garnish
- Preheat the oven to 350 F and line a baking sheet with parchment paper. Use additional parchment paper to form logs to place in each tortilla to create a taco shell.
- Brush melted butter over the top of each tortilla and sprinkle with sugar until lightly coated, then bake until lightly browned.
- Melt the chocolate chips in the microwave for 30 second increments, stirring in between until it is completely smooth.
- Brush the melted chocolate on the inside of each shell until coated and place them back in the freezer for 5 –10 minutes to harden.
- Scoop your ice cream of choice into each shell and place it back onto the baking sheet and freeze again for 1 to 2 hours, until very firm.
- Dip the top of the tacos in the remaining melted chocolate and sprinkle generously with peanuts or any of your favorite ice cream toppings.
Other choco taco recipes take even fewer steps. For example, WW has a version that only requires four ingredients. Using a Vanilla pizzelle, the dessert has a little Italian slant. Still, the pliable cookie makes for easy work.
Here’s how to make the WW Choco Taco recipe.
- Vanilla pizzelle (3-4″) 8 item(s)
- Light churn style vanilla ice cream, 1¼ cup(s), slightly softened
- Lily’s Semi-Sweet Style Baking Chips, 3 oz, or similar product
- Unsalted dry roasted peanuts, 1½ Tbsp, finely chopped
- Working with 1 cookie at a time, microwave on a paper towel or paper plate until pliable, 20 to 30 seconds. Working quickly, gently bend the cookie into a taco shell shape. (You can shape it over the handle of a wooden spoon, or simply shape it with your hands.) Allow the shells to cool.
- Line a platter or small sheet pan with parchment paper and place it in the freezer. Carefully fill each shell with 2 ½ tbsp ice cream. After filling each shell, place it on the platter in the freezer. Freeze the filled shells until the ice cream is completely firm, about 45 minutes.
- Meanwhile, place chocolate in a double boiler; melt over low heat, stirring constantly until completely melted (the water should be simmering, not boiling; do not allow the chocolate to burn).
- Working quickly, spoon a small amount of chocolate over the top of each taco, spreading into a thin layer; immediately sprinkle with peanuts. Freeze until the chocolate is set, about 15 minutes.
These choco taco recipes will help anyone satisfy that craving when it comes. Even if the beloved dessert might return to the store freezer, these recipes ensure that the frozen treat is always around.