Hiland Mini Ice Cream Choco Tacos
These simple Hiland Dairy Ice Cream treats are the perfect summer sweet! Cool and creamy, wrapped in a crisp cookie shell and dipped in chocolate, taking their inspiration from the classic “Choco Taco”. The best part of this recipe is that you can fill each cookie taco shell with your favorite flavor of Hiland Dairy Ice Cream! Make a few extras to store in the freezer for easy treats all summer long!
Recipe and photography by Emily Schuermann, Food for a Year.
Print Recipe-
Prep Time
20 Minutes -
Cook Time
n/a Minutes -
Servings
8
Ingredients
- Your favorite Hiland Ice Cream Flavor (8 scoops 1⁄4 – 1⁄3 cup)
- 8 mini waffle cone taco shells*
- 11⁄2 cups chocolate melting chips, melted according to package instructions
- 1⁄2 cup chopped almonds or peanuts (optional)
*If you cannot find waffle cone taco shells, the easiest way to make the waffle cookie taco shell is to purchase pre-made waffle cone cookies and wrap them in a wet paper towel. One at a time, microwave the cookie for 20 seconds (or until it becomes pliable). Once pliable, gently fold the cookie into a taco shell shape and allow it to cool completely.
Directions
- To make 8 mini Choco Tacos, line a 1⁄4 sheet baking sheet with parchment paper. Scoop (8) 1⁄4 – 1⁄3 cup scoops of your favorite ice cream, placing each scoop of ice cream onto the parchment paper, leaving 1”-2” space between each scoop.
- Place the baking sheet into the freezer for 30 minutes if the ice cream is melting.
- To assemble Choco Tacos, place one scoop of Hiland ice cream into each waffle cone taco shell. Then dip the ‘taco’ into the melted chocolate. Top with a sprinkle of nuts and serve immediately or return to the freezer until ready to serve.
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