Homemade Choco Tacos

DESCRIPTION:

Our homemade version of the Choco Taco combines waffle cones with store-bought ice cream so it's both flavorful and easy at the same time. We like using Breyer's fudge-swirled vanilla ice cream because it's softer than other brands, but you can also switch things up by using your favorite ice cream flavor

INGREDIENTS

FOR THE TACO SHELLS:

1 egg

2 egg whites

1/2 c. + 1 tbsp. granulated sugar

3 tbsp. salted butter, melted and cooled slightly

3 tbsp. heavy cream

3/4 tsp. vanilla extract

3/4 c. all-purpose flour

Pinch of kosher salt

FOR THE TACOS:

1/2 gal. fudge swirled ice cream (like Breyer's), softened

8 oz. semi-sweet chocolate, chopped

1 1/2 tsp. coconut oil

1/2 c. dry roasted peanuts, chopped

INSTRUCTIONS:

1For the shells: Whisk together the egg, egg whites, and sugar in a medium bowl until pale and fluffy, 3 to 4 minutes. Add the melted butter, heavy cream, vanilla, flour, and salt and whisk until smooth.

2Prop either end of a wooden spoon between two cans or loaf pans. Preheat a waffle cone maker (at least 6 inches in diameter

3To assemble: Gently fill the taco shells with ice cream using an ice cream scoop. Place the tray of tacos in the freezer until the ice cream has refrozen, about 45 minutes.

4Fill the bottom of a medium saucepan with about 1 inch of water and bring to a simmer over medium-high heat. Place the chocolate in heat-proof bowl that is slightly larger than the saucepan and set over the water

5Dip the round edge of the taco in a rolling motion into the chocolate to coat the ice cream completely. Once completely frozen, store in an airtight container for up to 1 week

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