May Recipes

Choco Ice Cream Taco

Hand holding a Choco Ice Cream Taco
Hands On:
185 minutes
Total Time:
185 minutes
Serves:
6

Ingredients

  • 4 (3.5-oz. each) pkgs. Zoet 70% cacao extra-dark chocolate bars, chopped
  • 6 Old El Passo Stand 'n' Stuff yellow corn taco shells
  • 4 cups It's Your Churn premium caramel waffle cone ice cream, softened
  • Kemps Ittibitz Super Power pelletized ice cream, for garnish
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Preparation

1
Line a large rimmed baking pan with parchment paper; set aside. Microwave chopped chocolate in medium microwave-safe bowl on HIGH at 30-second intervals or until melted, stirring each time.
2
Brush inside of taco shells with melted chocolate, using a silicone pastry brush. Dip top edges in chocolate and let excess drip off. Place taco shells in prepared baking pan and freeze 10 minutes or until chocolate is set.
3
Remove taco shells from freezer. Fill taco shells with softened ice cream and smooth top of ice cream on each. Return filled taco shells to prepared baking pan; freeze 30 minutes.
4
Reheat remaining chocolate in microwave on HIGH at 30-second intervals or until melted, stirring each time. Dip tops of the tacos in melted chocolate to cover; garnish with ice cream pellets, if desired. Return tacos to freezer; freeze 2 hours or until ready to serve.

Nutrition Facts

Serving Size: 1 taco
Serves: 6
Amount Per Serving
Calories:670
% Daily Value*
Total Fat: 39g 50%
Saturated Fat: 24g
Trans Fat: 0g
Cholesterol: 30mg 10%
Sodium: 135mg 6%
Total Carbohydrate: 69g 25%
Dietary Fiber: 12g 43%
Sugars: 39g 78%
Protein: 8g 16%

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