Choco Tacos
A delicious Choco Tacos recipe that makes the perfect summer dessert. Made with a homemade waffle cone, ice cream, and chocolate sauce, this fun summer dessert idea is delicious!
Servings: 8
Calories: 254kcal
Equipment
- waffle iron
Ingredients
For Taco Shells
- 2 large eggs
- 2 egg whites
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- ¼ cup packed light brown sugar
- 1 cup all-purpose flour
- 4 tablespoons unsalted
For Tacos
- 2 cups Ice cream
- 1 package Candy Melts
- Sprinkles or nuts
Instructions
- Preheat the waffle iron
- Whisk all the ingredients in a medium-sized bowl.
- Drop 1 tablespoon of batter into the center of the griddle for mini tacos and ¼ cup batter for larger tacos.
- Close and cook for 1-2 mins (mini) 2-3 mins (larger)
- Remove immediately and place on taco shell former
- Allow the waffles to set and cool for 3-4 mins before removing and cooling completely
- Allow ice cream to come to soften for about 10 mins.
- Spoon tablespoons of ice cream into shells
- Place on a parchment-lined baking sheet.
- Freeze for an hour (if ice cream is homemade) or 30 minutes for store-bought ice cream.
- Melt the candy melts in the microwave (stirring every 30 seconds unti lmelted.
- Carefully Dip the top of the tacos in the melted chocolate.
- Immediately add toppings (sprinkles or nuts)..Place in the freezer for 15 minutes or until ready to serve.
Notes
Nutrition information is calculated using online tools. Actual results may vary depending on choco taco size. This is calculated on medium-sized shells.
Nutrition
Calories: 254kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 381mg | Potassium: 100mg | Fiber: 1g | Sugar: 11g | Vitamin A: 323IU | Calcium: 52mg | Iron: 1mg