Description
Indulge in the delightful twist of Mini Choco Tacos, a charming take on the classic ice cream treat. Perfectly sized for satisfying your sweet cravings without overindulgence, these mini tacos are ideal for summer gatherings, parties, or cozy nights in. With their customizable ice cream fillings, you can let your creativity shine—choose from classic vanilla to adventurous cookie dough! Easy to make and fun for all ages, these treats are a hit that everyone will love. Plus, they can be stored in the freezer for up to two months, allowing you to enjoy them anytime!
Ingredients
Scale
- 1 recipe waffle cone batter
- ½ recipe frozen custard or ice cream
- 2 cups milk chocolate chips, melted and cooled
Instructions
- Prepare your waffle cone batter according to your favorite recipe.
- Heat a waffle iron or nonstick pan over medium heat. Pour 1 heaping tablespoon of batter and cook for 2-3 minutes until golden brown.
- Remove the waffle disc and fold it in half using a wooden spoon handle to create the taco shape; hold until set.
- Line two loaf pans with parchment paper and place them in the freezer.
- Soften your ice cream at room temperature for 5-10 minutes.
- Fill each waffle shell with ice cream and stack upright in one loaf pan.
- Freeze filled shells for 1 hour.
- Dip open edges in melted chocolate using a baking sheet lined with parchment paper; freeze again for 20-30 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 taco (45g)
- Calories: 180
- Sugar: 12g
- Sodium: 35mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg