Kristy Cook
Ingredients:
– Fudge Swirl:
– 1/3 cup heavy cream
– 2 tablespoons brown rice syrup (or corn syrup)
– 1/3 cup light brown sugar
– 2 tablespoons unsweetened cocoa powder
– 1/4 teaspoon kosher salt
– 3.5 ounces bittersweet chocolate (chopped or chips)
– 1 tablespoon unsalted butter
– 1/2 teaspoon pure vanilla extract
– Ice Cream Base:
– 2 cups heavy cream
– 1 (14-ounce) can sweetened condensed milk
– Choco Taco Shells:
– 2 whole eggs
– 2 large egg whites
– 1 teaspoon salt
– 1 teaspoon vanilla extract
– 1/4 cup + 1 tablespoon light brown sugar
– 1 cup all-purpose flour
– 4 tablespoons unsalted butter (melted and warm)
– 2 tablespoons milk
– Assembly:
– 6 ounces bittersweet or semi-sweet chocolate
– Sprinkles, for topping
– Chopped pistachios, for topping
– Coconut flakes, for topping
Directions:
1. Prepare the Fudge Swirl:
– In a medium saucepan, combine all fudge ingredients except butter and vanilla.
– Bring to a simmer and cook for 3 minutes, stirring occasionally until melted and smooth.
– Remove from heat and stir in butter and vanilla.
– Cool for about 10 minutes.
2. Make the Ice Cream:
– In a stand mixer, whisk heavy cream and sweetened condensed milk until soft peaks form (about 5 minutes).
– Line a loaf pan with parchment paper.
– Add 1/3 of the ice cream base to the pan, smooth out, and add dollops of fudge.
– Swirl fudge with a knife and repeat layers until all ice cream base is used.
– Freeze for at least 4 hours or overnight.
3. Prepare the Taco Shells:
– Preheat a waffle cone maker.
– In a bowl, whisk eggs, egg whites, salt, vanilla, and sugar.
– Mix in flour until smooth.
– Stir in butter and milk.
– Drop a tablespoon of batter onto the waffle maker, close, and cook for 1-2 minutes.
– Immediately shape the warm waffle into a taco shape using a book lined with paper towels.
– Let cool and repeat with remaining batter.
4. Assemble the Choco Tacos:
– Line a baking sheet with parchment.
– Soften the ice cream for 10 minutes.
– Fill taco shells with ice cream and freeze for 1 hour.
– Melt chocolate over a double boiler or microwave.
– Dip taco edges in chocolate, sprinkle with toppings, and freeze for 15 minutes.
Prep Time: 30 minutes | Cooking Time: 15 minutes | Total Time: 45 minutes
Kcal: 234 kcal | Servings: 8 servings
