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Chocolate Ice Cream Taco
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Choco Tacos

Homemade Choco Tacos are 10 times better than the already amazing Ice Cream Truck version!
Prep Time15 minutes
Cook Time30 minutes
freeze time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: Sweets, Taco

Ingredients

Shells

  • 1.25 Cup flour
  • 1/2 cup cocoa powder
  • 3 eggs
  • 1 stick butter room temp
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Filling

  • ice cream
  • peanut butter
  • peanuts
  • chocolate ganashe

Instructions

  • Mix all the shell ingredients in a bowl, cook tablespoon sized amounts in a pizzelle maker for about a minute and a half each.
  • Right as you take them out, fold over a book or rolling pin to make taco shells. The pizzelle will harden in about 30 seconds, so you have to work quick.
  • Allow to cool and harden for about 15 minutes.
  • Soften your ice cream and fill up the shells. Layer with other mix-ins that you want.
  • I filled mine with one layer of cookies and cream ice cream (store bought), a swipe of peanut butter, a layer of honey nut Cheerios ice cream that I had made, and topped with a chocolate ganache and peanuts.