Mini Ice Cream Chocolate Tacos
Cool, creamy ice cream tucked into a crisp waffle shell, dipped in chocolate, and finished with a little crunch. A fun, make-ahead treat that’s easy to customize.
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 Chocolate 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, 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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