Frozen Dessert

How to Make Choco Tacos at Home

July 28, 2016

Why limit your taco consumption to breakfast, lunch, and dinner? Because it's Summer Camp Week, we're revisiting how to make tacos for dessert.

Choco Tacos from Food52

Here is why I like the Choco Taco:

  1. Its name rhymes. (Just like Gabriella’s!)
  2. It’s wildly messy to eat, so it’s a good test: If you have fun with it and laugh and genuinely enjoy making a fool out of yourself, you’re in good shape. If you get frustrated and pissed off because your hands are sticky and you’re bothered by the fact that eating ice cream from a taco shell cone makes little sense, you’re due for a yoga class.
  3. It’s a way to enjoy a homemade ice cream cone without having to buy a cone mold or a waffle iron. You just need some simple ingredients and books. (Hopefully you have books.)

More: For dinner, make chicken tacos to complement your chocolate ones.

Choco Tacos from Food52  Choco Tacos from Food52

This is the perfect dessert for a summery taco party. You can make the shells a day in advance and have guests fill their own; you can make the shells during the party and have your kitchen smell like an ice cream parlor; or you can make them entirely in advance and keep them in the freezer. 

More: Stuck with leftover ice cream? Make yourself an ice cream cake with whatever you've got on hand.

Original Choco Tacos are filled with fudge-swirled vanilla ice cream and topped with chocolate and peanuts. But it’s your taco party and you can do what you want: Use any kind of ice cream and top it with whatever nuts, sprinkles, or other toppings your taco-loving heart desires. Just don’t forget the napkins!

Choco Tacos from Food52

Choco Tacos

Makes 6 to 8

For the shells:

2/3 cup all-purpose flour
1/2 cup sugar
1/8 teaspoon kosher salt
1/4 cup milk
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 large egg whites

For the fillings and toppings:

10 ounces dark chocolate chips
3 tablespoons coconut oil
4 to 6 cups ice cream 
1/2 cup crushed nuts, plus any other desired toppings (like sprinkles)

To make the taco shell batter, whisk together the flour, sugar, and salt in a medium bowl. In a separate bowl, melt 2 tablespoons of butter. Whisk in the milk, almond extract, and vanilla extract. Then whisk in the egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.

Choco Tacos from Food52

Heat a skillet over medium heat and grease the bottom with butter. Spoon in 3 tablespoons of the batter and use an offset spatula to gently spread it out into a 5- to 6-inch circle. Cook for 3 to 5 minutes, until the bottom begins to brown. Flip and cook on the other side for 1 to 2 minutes more, until slightly brown.

Quickly remove the disk from the pan and carefully fold it over the spine of a book. Press down gently and let it cool. Then repeat the process with the remaining batter. 

Choco Tacos from Food52

To make the chocolate topping, place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave it in 30 second increments, stirring after each, until it melts. Let the chocolate cool slightly before topping the tacos. 

Choco Tacos from Food52  Choco Tacos from Food52

Let the ice cream soften a bit, scoop it into the taco shells, drizzle them with as much chocolate as you wish, top with nuts, and enjoy!

Choco Tacos from Food52

If you're making these in advance, stick them in the freezer uncovered for a few minutes until the chocolate hardens, and then wrap them in plastic wrap and freeze them until you're ready to eat.

Choco Tacos from Food52

See the full recipe (and save and print it) here.

Photos by Molly Yeh


Rebecca V. August 16, 2016
I did it and they were a huge hit!! My kids requested a taco menu for their b-day party, so I decided to do one better and used your recipe to make choco-tacos (30 of them!!!). Molly, I'm curious to know if your shells hardened, because mine did not. But my feeling was that on a true choco-taco the shell is not crunchy either so I was cool with that. It also made the shells super easy to work with! My tips that I would like to share...1) Buy the round "Edy's" Ice cream, cut the container down the middle with a serrated knife, then peel away the carton and slice into taco slices!! 2) I used inverted muffin pans to hold them once they were filled with the ice cream. <br />I also did what another commenter suggested and first coated the inside of the shells with the chocolate. Then I drizzled the tops with it and chocolate sprinkles! They were delicious!! Thanks so much for the great recipe! I wish I could share a picture!!
Rebecca V. August 16, 2016
Oh and BTW the book trick was perfect! :)
josefernandez August 7, 2016
Instead of using books, if you make tacos at home a lot, it's worth considering to invest in a taco holder. I love this one I found 4 months ago because it's similar to a rack, so air is allowed to circulate, which won't soften it if you choose to grill or fry them sometimes.
Lynn M. August 8, 2015
Me thinks I need to stock up on my cookbook collection so that I can make enough of these lovelies to feed an army. Shhh! Don't tell the health inspector ;-)
Skiingstella July 28, 2015
These were fun but an immense amount of work and I wasted half the batter trying to get the right consistency for the shells to harden. 3TBSP of batter made a GIANT taco shell. I found the most success by cutting back to 2 TBSP, swirling it around the pan and cooking for a solid 4-5 minutes each side on a lower temperature (so it wouldn't burn). The shells that were slightly undercooked never hardened. When I premade these, the ice cream softened the shell and the texture was weird and chewy in the end. Next time I will make the shells ahead but leave the stuffing and topping for my guests to partake in.
MStubbee June 30, 2015
I think I would take some of that chocolate sauce and line the inside of the tacos with it, freeze a few minutes to harden and THEN add ice cream in. More chocolate shell! These do look amazing, can't wait to try them this summer.