Chocolate-Covered Ice Cream Tacos
Recipe Overview
Level: Easy
Total Time: 1 hour 15 minutes
Active Time: 1 hour 5 minutes
Yield: 6 to 8 servings
Ingredients
Taco Shells
Flour
Sugar
Salt
Melted butter
Milk
Vanilla extract
Almond extract
Egg whites
Fillings & Toppings
Chocolate chips
Coconut oil
Ice cream (your favorite flavor)
Chopped nuts (e.g., peanuts, almonds, or walnuts)
Directions
Prepare the taco shell molds: Gather six to eight 1-inch-thick hardcover books. Wipe the spines and covers clean (or line them with parchment paper for easier release). Stand the books vertically with the spines facing up—these will hold the taco shell shape as they cool.
Make the taco shell batter: In a medium bowl, whisk together flour, sugar, and salt. In a separate bowl, combine melted butter with milk, vanilla extract, and almond extract. Whisk in the egg whites until smooth. Pour the wet ingredients into the dry ingredients and mix until a smooth batter forms.
Cook the taco shells: Heat a skillet over medium heat. Grease it lightly with butter. Spoon 2 1/2 tablespoons of batter onto the skillet, then spread it into an even circle using the back of a spoon or an offset spatula. Cook until the bottom is slightly browned, 3 to 5 minutes. Flip and cook the second side until lightly browned, 1 to 2 minutes more.
Shape and cool the shells: Immediately remove the cooked shell from the skillet and gently fold it over the spine of one of the prepared books to form a taco shape. Let it cool completely on the book to set. Repeat with the remaining batter.
Prepare the chocolate topping: Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until fully melted. Let the chocolate cool slightly before using.
Assemble the tacos: Let your favorite ice cream soften slightly at room temperature (this makes it easier to scoop). Fill each cooled taco shell with ice cream. Drizzle with the melted chocolate and top with chopped nuts.
Serve or store: For immediate serving, enjoy right away! If making ahead, place the assembled tacos in the freezer uncovered for a few minutes until the chocolate hardens. Then wrap them in plastic wrap and freeze until ready to eat.
