May Recipes

Choco Ice Cream Taco

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


  • 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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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.
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.
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.
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
% 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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