Introduction: Choco Taco's Filled With Cinnamon Toast Crunch
This time of year I loved grabbing Choco Taco's from my job. I'm a Chef at a country club and we always had them in abundance. But, seeing as how the world has come to a small halt, our kitchen staff has been cut to the bare minimum which means I'm home, and I'm cooking!!! So, I decided to make my own Choco Taco's and make them BETTER. I promise you they're going to be better than what you find in the market. Make sure to click on the video below to subscribe to my channel. I'd greatly appreciate it, let's get into it.
Ice Cream Base:
2 C (1 pint) Heavy Whipping Cream
14 oz Condensed Milk
1 tsp Vanilla
Ice cream waffle bowls
Toppers/fillings: melted chocolate, chopped peanuts, and any cereal or fruit that you'd like to layer your ice cream with. I used cinnamon toast crunch, and strawberries.
Step 1: Form Your Taco
Pop your waffle bowls in the oven for about 3 minutes just until they get soft. Carefully form them into a taco shape and allow them to cool. They harden almost immediately so try to work fast.
I was also able to put these in my air fryer for about 45 seconds. I wouldn't recommend the microwave, as it might change the quality.
Step 2: Ice Cream Base
In a large bowl, add your heavy cream, vanilla extract, and sweetened condensed milk. Whip these ingredients until they reach stiff peaks. Put the ice cream base into a large piping bag to make the next step easier.
Step 3: Taco Layers
Here's where the fun comes in (if it wasn't fun already)
Pipe some of the ice cream base into your taco shells. Then add whatever toppings you'd like. In one I put strawberry syrup with fresh strawberries, and in the other I did cinnamon toast crunch! You can then continue to pipe another layer of ice cream base, and add more toppers! Think cubes of cake, candies, anything!
Fill the tacos to the very top and scrap off any excess with a spatula. Place these in the freezer for at least 2 hours.
Step 4: Dip-age and DONE
Melt your chocolate, preferably with a tbsp of coconut oil. This creates a magic hardening shell once it touches the ice cream (but it's not necessary).
Dip each taco into the chocolate and shake away any excess. Next dip into the chopped peanuts or whatever other toppers you have. Place onto a place and pop back into the freezer for about an hour or until they are set. You now have the BEST CHOCO TACO'S EVER!
*Feel free to drizzle the inside of the taco shell with chocolate before piping the ice cream inside.*
Participated in the
Copycat Recipe Speed Challenge