1. Making the Fudge Ripple for the Ice Cream

The first step in preparing these Homemade Choco Tacos is making the fudge ripple that will swirl throughout the ice cream. This step requires a few simple ingredients—cocoa powder, sugar, heavy cream, butter, vanilla extract, and a pinch of salt.

To start, place the cocoa powder and sugar in a small saucepan and whisk them together. Then, add the heavy cream to the pan and whisk the mixture over medium-low heat. As the cream begins to heat up, the sugar and cocoa powder will dissolve, and you’ll notice the texture become smoother. Now, add the butter to the saucepan and continue to whisk until it melts completely. Once the butter has fully incorporated into the sauce, remove the pan from the heat and stir in the vanilla extract and salt. The result should be a rich, velvety fudge sauce that’s smooth and glossy. Set it aside to cool while you prepare the rest of the ice cream base.

2. Preparing the Ice Cream Base

Now it’s time to make the ice cream base that will fill your homemade taco shells. This is where the magic happens: transforming cold, fluffy whipped cream and sweetened condensed milk into a deliciously creamy ice cream.

To begin, pour the heavy cream into the bowl of a stand mixer (or use a hand mixer) and beat it on medium-high speed until stiff peaks form. This process only takes a few minutes, so keep an eye on it. Once the cream is whipped to perfection, set it aside and grab a large bowl to prepare the other components of the ice cream base. In the large bowl, combine the sweetened condensed milk, vanilla paste (or extract), and a pinch of salt.

Now, gently fold in about one cup of the whipped cream to the condensed milk mixture using a spatula. This step helps lighten the texture of the ice cream base. Once the first cup of whipped cream is fully incorporated, add the remaining whipped cream in two batches, folding gently until there are no lumps and everything is smooth.

3. Layering the Ice Cream

Once the ice cream base is prepared, it’s time to assemble it with the fudge ripple. Start by pouring about a quarter of the ice cream base into a loaf pan. Drizzle a third of the cooled fudge sauce over the ice cream, then repeat the layering process until you’ve used up the entire base and fudge sauce, finishing with a layer of ice cream on top.

Use a spatula to smooth out the surface, ensuring an even spread of both the ice cream and fudge. Once layered, cover the pan and place it in the freezer to set for about 3 hours. The ice cream needs to freeze completely before you can assemble the tacos, so be patient and let the layers solidify in the freezer.

4. Making the Waffle Cones

The taco shell is what truly sets these Homemade Choco Tacos apart. While you could use store-bought cones, making your own waffle cones adds an extra layer of flavor and texture to the final treat. The recipe for the waffle cones is simple yet essential to creating a crisp, sturdy taco shell.

In a mixing bowl, combine the egg whites, granulated sugar, brown sugar, and vanilla extract. Use a hand mixer to beat the ingredients together until they’re well-combined. Then, add the salt and half of the flour to the mixture, continuing to mix until smooth. Gradually add the remaining flour and melted butter, stirring until a thick batter forms. The batter should be smooth, but not too runny.

Next, preheat your waffle cone maker to just above medium heat. Once it’s ready, scoop a heaping tablespoon of batter onto the center of the cone maker. Close the lid and cook the batter for about 3 minutes, or until the cones are golden brown. Every waffle cone maker is different, so keep an eye on the process to ensure they don’t overcook.

Once the waffle cones are done, use tongs to carefully remove them from the cone maker. Allow them to cool for a few seconds, and then, while they’re still soft and pliable, gently shape them into taco shells by folding the edges together with your hands. Hold them in place for about 15 seconds to help them firm up. Repeat this process until you’ve made enough taco shells for your ice cream.

5. Scooping Ice Cream into the Taco Shells

Once the waffle taco shells have cooled and hardened, it’s time to fill them with ice cream. Take the ice cream base out of the freezer and let it soften slightly for a few minutes so it’s easier to scoop. Use a small spatula or the back of a spoon to carefully scoop the ice cream into the taco shells. Press the ice cream down into the shell and smooth out the top for an even fill.

Once the taco shells are filled with ice cream, place them back in the freezer for about 10-15 minutes to firm up. This will make the ice cream easier to coat in the chocolate and ensure it doesn’t melt too quickly when you dip it.

6. Preparing the Chocolate-Peanut Coating

While the ice cream is firming up, it’s time to prepare the chocolate coating. In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each interval, until the mixture is fully melted and smooth. The coconut oil helps the chocolate harden more quickly, so your coating will set faster.

Once the chocolate is fully melted, stir in the chopped peanuts. This adds a delightful crunch to the coating and provides an extra layer of flavor.

7. Assembling the Choco Tacos

Now that your ice cream is set and the chocolate-peanut coating is ready, it’s time to dip your tacos. Carefully hold each ice cream-filled taco by the shell and dip the top into the chocolate-peanut mixture. Make sure the entire top of the taco is coated in the glossy chocolate mixture and that the peanuts adhere to the chocolate. Once coated, place the taco back in the freezer for 5-10 minutes to allow the coating to harden completely.

8. Serving and Enjoying

Once the chocolate coating is hardened, your Homemade Choco Tacos are ready to be enjoyed! Serve them immediately for a fun and indulgent treat, or store them in the freezer for later. They’re perfect for any occasion, whether you’re hosting a summer party, enjoying a family night, or simply craving a sweet, crunchy dessert.