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chaco-taco-recipe
Incredible Ice Cream Tacos
Ingredients
Ingredients:
  • 1 package melting chocolate
  • 1 package Old El Paso stand n' stuff taco shells
  • 1/2 gallon ice cream of choice
  • 1 cup chopped peanuts/pecans optional!
  • 1 cup shredded coconut optional!
Other items needed:
  • Fondue pot double boiler OR microwave-safe bowl for melting chocolate
  • Wax paper
  • Silicone brush
  • Cookie sheet or cooling racks that fit in your freezer
Instructions
  1. Melt chocolate. I highly recommend using a fondue pot for this if you have access to one, because it keeps the chocolate melted, temperature regulated and you don't have to worry about your chocolate hardening. Using this has changed my chocolate melting life!
  2. Brush melted chocolate onto the outside and inside of your taco shells and place them onto a cooling rack and/or parchment paper. I love these stand n' stuff shells I got from Randall's.
  3. Slice your half gallon of ice cream. Yes, slice it. Cut the width of your taco shell. Once you have a slice, cut the slice in half and you will have two slices of ice cream that will fit perfectly inside the taco shell.It's easiest to do 2-4 of these at a time, put them in the freezer and then do more. You don't want to let them get too melty while you finish the batch.
  4. Cover the top of the tacos with melted chocolate and sprinkle chopped nuts, shredded coconut, or other topping on top of that. This seals in the ice cream and also it's delicious.
  5. Keep them in the freezer until you're ready to serve. Little tip: serve them wrapped in a square of parchment paper or a ziploc bag. These tend to get messy (like any tacos!) and it's better if there is something under it to catch the delicious crumbs.