Description
Picture biting into a crispy, homemade taco shell filled with creamy ice cream, drenched in rich dark chocolate, and sprinkled with crunchy nuts or colorful sprinkles
Ingredients
Taco Shells
- All-Purpose Flour (2/3 cup): Forms the base of the shells.
- Why it matters: Provides structure for crispy, tender taco shells.
- Substitution: Use gluten-free flour (1:1 ratio) for gluten-free shells.
- Sugar (1/2 cup): Sweetens the shells.
- Why it matters: Adds sweetness and helps shells crisp up during cooking.
- Substitution: Use a 1:1 sugar substitute like Swerve or reduce to 1/3 cup for less sweetness.
- Kosher Salt (1/8 tsp): Balances sweetness.
- Why it matters: Enhances the flavor of the shells.
- Substitution: Use sea salt or skip if preferred.
- Unsalted Butter (2 tbsp, melted, plus more for greasing): Adds richness and binds the batter.
- Why it matters: Ensures tender, golden shells and prevents sticking.
- Substitution: Use vegan butter or coconut oil for dairy-free.
- Milk (1/4 cup): Creates a smooth batter.
- Why it matters: Adds moisture for a spreadable consistency.
- Substitution: Use plant-based milk (e.g., almond, oat) for dairy-free.
- Almond Extract (1/4 tsp): Adds a subtle nutty note.
- Why it matters: Enhances the shell’s flavor with a unique twist.
- Substitution: Use extra vanilla extract or skip for a simpler flavor.
- Vanilla Extract (1/2 tsp): Boosts flavor.
- Why it matters: Adds warmth and complements the ice cream.
- Substitution: Use vanilla bean paste for a gourmet touch.
- Large Egg Whites (2): Provide structure and crispness.
- Why it matters: Help shells hold their shape and stay light.
- Substitution: Use aquafaba (2 tbsp) for vegan, though texture may be less crispy.
Fillings and Toppings
- Dark Chocolate Chips (10 oz): Form the chocolate coating.
- Why it matters: Create a glossy, crunchy shell that mimics classic Choco Tacos.
- Substitution: Use milk chocolate, semi-sweet chocolate, or dairy-free chocolate.
- Coconut Oil (3 tbsp): Thins the chocolate for dipping.
- Why it matters: Ensures a smooth, even coating that sets quickly.
- Substitution: Use vegetable oil or skip for a thicker coating (harder to dip).
- Ice Cream (4 cups, fudge-swirled vanilla or any flavor): The creamy filling.
- Why it matters: Provides the creamy, customizable heart of the taco.
- Substitution: Use any flavor (e.g., chocolate, strawberry, cookies and cream) or dairy-free ice cream.
- Crushed Nuts (1/2 cup, plus other toppings like sprinkles): Add crunch and decoration.
- Why it matters: Provide texture and a festive look.
- Substitution: Use crushed cookies, granola, or skip for nut-free; sprinkles can be any type.
Pro Tip: Soften ice cream in the fridge for 15-20 minutes until scoopable but not melted. Use high-quality dark chocolate chips (e.g., Ghirardelli) for a smooth coating.
Instructions
- Prepare the Taco Molds:
- Gather 6-8 hardcover books (1-inch thick) and wipe the spines and covers clean (or cover with parchment paper).
- Set them up vertically, spine up, to act as taco shell molds.
- Tip: Ensure books are sturdy and clean; space them slightly apart to hold multiple shells.
- Make the Taco Shell Batter:
- In a medium bowl, whisk together 2/3 cup all-purpose flour, 1/2 cup sugar, and 1/8 tsp kosher salt.
- In a separate bowl, whisk 2 tbsp melted unsalted butter with 1/4 cup milk, 1/4 tsp almond extract, and 1/2 tsp vanilla extract. Add 2 large egg whites and whisk until smooth.
- Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
- Tip: Whisk thoroughly to avoid lumps; let batter rest for 5 minutes for easier spreading.
- Cook the Taco Shells:
- Heat a medium skillet over medium heat and grease lightly with butter.
- Spoon 2 1/2 tbsp batter into the skillet and spread gently with the back of a spoon or offset spatula into an even, thin circle (about 5-6 inches wide).
- Cook until slightly brown on the bottom, 3-5 minutes. Flip and cook until slightly brown on the second side, 1-2 minutes.
- Remove the shell from the skillet and immediately fold it over the spine of a book to form a taco shape. Let cool completely on the book, about 5 minutes.
- Repeat with the remaining batter, greasing the skillet as needed, to make 6-8 shells.
- Tip: Work quickly to shape shells while warm; if they harden, reheat briefly in the skillet to soften.
- Prepare the Chocolate Topping:
- In a microwave-safe bowl, combine 10 oz dark chocolate chips and 3 tbsp coconut oil.
- Microwave in 30-second increments, stirring after each, until fully melted and smooth, about 1-2 minutes.
- Let the chocolate cool slightly (5 minutes) to thicken for easier dipping.
- Tip: Stir gently to avoid air bubbles; keep chocolate warm but not hot to prevent melting the ice cream.
- Assemble the Tacos:
- Let 4 cups ice cream (fudge-swirled vanilla or your choice) soften slightly in the fridge for 15-20 minutes.
- Scoop ice cream into each cooled taco shell, filling to the edges (about 1/2 cup per taco). Smooth with a spoon.
- Drizzle or dip each taco in the melted chocolate, coating as desired (fully or partially).
- Immediately sprinkle with 1/2 cup crushed nuts, sprinkles, or other toppings before the chocolate sets.
- Tip: Work in batches and keep shells chilled if the kitchen is warm; freeze tacos briefly (5 minutes) to set chocolate before wrapping.
- Freeze and Serve:
- Place tacos in the freezer, uncovered, for 5-10 minutes until the chocolate hardens.
- Wrap each taco in plastic wrap and freeze until ready to serve, up to 2 weeks.
- Serve directly from the freezer or let soften for 2-3 minutes for easier biting.
- Health Benefit: Ice cream provides calcium, nuts offer healthy fats, but the sugar and chocolate make this a treat to enjoy sparingly!