Best 5 Chocolate Dipped Ice Cream Tacos Recipe By Tasty Recipes

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Indulge in a delectable concoction that combines the irresistible flavors of chocolate and ice cream in a unique and delectable format – chocolate dipped ice cream tacos! This playful dessert is perfect for any occasion, whether you're hosting a party or simply seeking a sweet treat to satisfy your cravings. With its crispy tortilla shells, creamy ice cream filling, and decadent chocolate dip, this dessert tantalizes taste buds and creates a symphony of textures that will leave you craving more.

Here are our top 5 tried and tested recipes!

CHOCOLATE-COVERED ICE CREAM TACOS



Chocolate-Covered Ice Cream Tacos image

Provided by Molly Yeh

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

2/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon kosher salt
2 tablespoons unsalted butter, melted, plus more for greasing the pan
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites
10 ounces dark chocolate chips
3 tablespoons coconut oil
4 cups ice cream (original Choco Tacos have fudge-swirled vanilla ice cream, but feel free to use any flavor)
1/2 cup crushed nuts, plus any other desired toppings like sprinkles

Steps:

  • First, gather six to eight 1-inch-thick hardcover books and wipe the spines and covers clean (you could also cover them in parchment paper). Set them up vertically, spine up, so that they can be your taco shell molds.
  • For the taco shells: To make the taco shell batter, whisk together the flour, sugar and salt in a medium bowl. Add the melted butter to a separate bowl and whisk in the milk, vanilla extract and almond extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
  • To cook the shells, heat a skillet over medium heat. Grease it with butter and then spoon in 2 1/2 tablespoons of batter. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook until slightly brown on the bottom, 3 to 5 minutes. Flip and cook until slightly brown on the second side, 1 to 2 more minutes. Remove it from the skillet and gently fold it over the spine of the book to make a taco shell shape. Let cool on the book. Repeat with the remaining batter.
  • For the fillings and toppings: To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring after each, until melted. Let the chocolate cool slightly before topping the tacos.
  • Let the ice cream soften a bit, fill the taco shells, drizzle with as much chocolate as you wish, top with nuts and enjoy! If you're making these in advance, stick them in the freezer, uncovered, for a few minutes until the chocolate hardens, and then wrap in plastic wrap and freeze until you're ready to eat them.

CHOCOLATE-DIPPED ICE CREAM TACOS RECIPE BY TASTY



Chocolate-Dipped Ice Cream Tacos Recipe by Tasty image

Here's what you need: large eggs, sugar, milk, vanilla extract, unsalted butter, all purpose flour, cocoa powder, good-quality chocolate, coconut oil, vanilla ice cream, salted peanut

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

2 large eggs
½ cup sugar
¼ cup milk
1 teaspoon vanilla extract
¼ cup unsalted butter, 1/4 stick, melted
½ cup all purpose flour
1 tablespoon cocoa powder
18 oz good-quality chocolate, finely chopped
¼ cup coconut oil, melted
4 cups vanilla ice cream, softened
1 cup salted peanut, crushed

Steps:

  • Make the taco shells: in a medium bowl, whisk together the eggs and sugar until combined.
  • Add the milk, vanilla, and butter, and whisk until fully incorporated.
  • Sift in the flour and cocoa powder. Whisk until smooth.
  • Heat a small non-stick pan over medium-low heat, then add ⅓ cup (95 g) of batter at a time and tilt the pan to spread the batter evenly like a crepe.
  • Cook until bubbles appear on the surface and the batter is set, about 6-8 minutes. Flip the taco shell and cook on other side for another 3-4 minutes, until cooked through.
  • If desired, remove the taco shell from pan and place on a grated cooling rack while still hot. Place a sheet of parchment over the shell and press into the rack, allowing the grate marks to set into the shell. Rotate the shell 90 degrees and press the cone into the grates again for a waffled look. Or, skip to the next step.
  • Place the taco shells between the cups of an inverted muffin tin to form their shape. Let set for about 10 minutes, then freeze for 20 minutes to harden.
  • Make the magic shell: combine the chocolate and coconut oil in a medium bowl and microwave for 2 minutes, stirring every 30 seconds until melted and shiny.
  • Remove the taco shells from the freezer and use a spoon to coat the inside of each taco shell with melted magic shell. Return to the freezer for 20 minutes, until the magic shell hardens. Reserve the leftover magic shell.
  • Add the ice cream to a piping bag fitted with a round tip or a zip-top bag with the corner cut off.
  • Remove the shells from the freezer and pipe in the ice cream, filling the tacos. Smooth out the tops with a knife or rubber spatula. Freeze for 2 hours.
  • Microwave the reserved magic shell, if needed, to re-melt. Remove the tacos from the freezer and dip the tops of each taco in the magic shell, then immediately sprinkle with the crushed peanuts.
  • Serve immediately or return to the freezer until ready to eat.
  • Enjoy!

Nutrition Facts : Calories 900 calories, Carbohydrate 79 grams, Fat 63 grams, Fiber 7 grams, Protein 18 grams, Sugar 57 grams

FAVORITE ICE CREAM TACOS



Favorite Ice Cream Tacos image

These ice cream-filled "tacos" are fun to make and eat. They're great party treats, and kids have a ball putting them together. Adults enjoy them, too. -Nancy Zimmerman, Cape May Court House, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 tacos.

Number Of Ingredients 10

1/2 cup packed brown sugar
1/3 cup butter, melted
1/4 cup honey
3/4 cup all-purpose flour
1/2 teaspoon water
4 to 5 drops green food coloring
1 cup sweetened shredded coconut
1/2 gallon chocolate ice cream
1 cup whipped topping
Red, orange, and yellow M&M's minis

Steps:

  • Using a pencil, draw two 3-in. circles on a sheet of parchment. Place paper, pencil mark side down, on a baking sheet; set aside., In a large bowl, beat the brown sugar, butter and honey until blended. Add flour; mix well (batter will be thick). Spread 1 tablespoon of batter over each circle. , Bake at 350° for 6-7 minutes or until golden brown. Cool for 2 minutes. Loosen each cookie and curl around a rolling pin to form a taco shell. Cool completely before removing to a wire rack. Repeat with remaining batter., In a small resealable plastic bag, combine water and food coloring; add coconut. Seal bag and shake to tint. Fill taco shells with ice cream; garnish with whipped topping, coconut and M&M's.

Nutrition Facts : Calories 281 calories, Fat 14g fat (9g saturated fat), Cholesterol 32mg cholesterol, Sodium 95mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

CHOCOLATE-ICE CREAM TACOS



Chocolate-Ice Cream Tacos image

Make a homemade version of the ice cream truck favorite with only a few ingredients.

Provided by By Cindy Rahe

Categories     Dessert

Time 4h35m

Yield 6

Number Of Ingredients 5

6 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
1 bag (10 oz) semisweet chocolate chips
2 tablespoons coconut oil
About 6 scoops vanilla ice cream
Candy sprinkles, as desired

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Make 6 foil balls, and fold tortillas over balls to create taco shapes; place on cookie sheet. Bake tortillas about 10 minutes or until lightly browned and crisp. Cool. Place cooled pan of tortillas in freezer 10 to 15 minutes or until cold.
  • Meanwhile, in medium microwavable bowl, heat chocolate chips and oil in 30-second increments, stirring after each, until melted and smooth. Spoon or brush melted chocolate mixture on inside of each shell to coat. Place back on tray and freeze another 10 to 15 minutes or until cold and chocolate is hardened. Reserve remaining chocolate.
  • While chocolate hardens, let ice cream soften a bit. Once shells are cold, they are ready to fill with ice cream. Fill each shell to the edges with ice cream, being careful not to break the shell. The chocolate may crack a bit, but that's okay. Place the ice cream-filled tacos back on the tray in the freezer 1 to 2 hours or until ice cream is very firm.
  • Reheat reserved chocolate coating in microwave 30 to 60 seconds as necessary. Pour chocolate into wide container, like a small loaf pan. Remove ice cream tacos from freezer and, working quickly, dip each taco into the chocolate coating, being sure to seal in the ice cream completely, and add candy sprinkles. Place back on parchment-lined cookie sheet, and freeze another 2 hours or until firm before serving.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE-COVERED ICY DREAM TACOS



Chocolate-Covered Icy Dream Tacos image

Old El Paso® Prize-Winning Recipe A turtle sundae stuffed in a stand-up chocolate-covered taco--what a treat!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 8

Number Of Ingredients 6

8 Old El Paso™ Stand 'N Stuff™ taco shells (from 4.7-oz box)
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 quart (4 cups) vanilla ice cream
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping
1 cup chopped nuts (any variety)

Steps:

  • Heat oven to 325°F. Heat taco shells as directed on box. Line cookie sheet with waxed paper.
  • In 1-quart microwavable bowl, microwave chocolate chips on High 1 minute. Stir; microwave 30 seconds longer or until chips can be stirred smooth.
  • Holding taco shell on bottom and with a butter knife or pastry brush, coat each shell completely -- except outer bottom edge -- with melted chocolate. Stand shells upright on cookie sheet lined with waxed paper. Refrigerate 30 minutes.
  • Fill each shell with 1/2 cup ice cream. Top with caramel topping, chocolate topping and nuts. Serve immediately.

Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 30 mg, Fat 7, Fiber 6 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Taco, Sodium 200 mg, Sugar 60 g, TransFat 1 1/2 g

Tips:

  • For a richer flavor, use high-quality chocolate chips or bars.
  • If you don't have a taco mold, you can use a muffin tin or even a bowl.
  • Be careful not to overfill the taco shells, or they will be difficult to close.
  • If you are using a store-bought ice cream, let it soften slightly before filling the taco shells.
  • You can decorate the tacos with sprinkles, chocolate chips, or whipped cream.

Conclusion:

Chocolate dipped ice cream tacos are a delicious and easy-to-make dessert that is perfect for any occasion. With just a few simple ingredients, you can create a treat that is sure to please everyone. So next time you're looking for a sweet treat, give these chocolate dipped ice cream tacos a try. You won't be disappointed!

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