Ingredients

2 tablespoons cocoa powder

2 tablespoons granulated sugar

2 tablespoons heavy cream

1 tablespoon unsalted butter

1/2 teaspoon vanilla extract

Pinch of salt

2 cups heavy cream, cold

1 (14 oz) can sweetened condensed milk

1 tablespoon vanilla bean paste or 2 teaspoons vanilla extract

Pinch of salt

2 egg whites

3 1/2 tablespoons granulated sugar

3 1/2 tablespoons brown sugar

3/4 teaspoon vanilla extract

1/8 teaspoon salt

2/3 cup flour

2 tablespoons melted butter

1 1/2 cups chocolate chips

1 1/2 tablespoons coconut oil

3/4 cup finely chopped peanuts

Instructions

Step 1: Make the fudge sauce by whisking together cocoa powder, sugar, and heavy cream in a small saucepan over medium-low heat. Once heated through, add butter and whisk until melted and smooth. Remove from heat, stir in vanilla extract and salt, then set aside to cool.

Step 2: Prepare the ice cream base by beating cold heavy cream until stiff peaks form using a stand or hand mixer. In another large bowl, combine sweetened condensed milk, vanilla bean paste, and salt. Gently fold in about one cup of whipped cream, then fold in the remaining cream until smooth and lump-free.

Step 3: In a loaf pan, layer a quarter of the ice cream base and drizzle one third of the fudge sauce over it. Repeat layering three more times, ending with ice cream on top. Freeze for about 3 hours or until set.

Step 4: Make the waffle cones by beating egg whites, granulated sugar, brown sugar, and vanilla extract until well combined. Add salt and half of the flour, mixing until smooth. Then add remaining flour and melted butter to form a thick batter.

Step 5: Preheat a waffle cone maker to just above medium heat. Spoon one heaping tablespoon of batter onto the center, close the maker, and cook for about 3 minutes until golden brown. Remove with tongs, let cool slightly, then carefully shape into taco shells and hold for 15 seconds to harden.

Step 6: Assemble ice cream tacos by scooping slightly softened ice cream into each waffle shell, smoothing the surface. Place assembled tacos in the freezer for 10-15 minutes to firm up.

Step 7: Prepare the chocolate-peanut topping by melting chocolate chips and coconut oil in 30-second microwave intervals, stirring until smooth. Stir in chopped peanuts, then dip the top of each ice cream taco into the mixture. Return to freezer for 5-10 minutes to let the chocolate harden.

Step 8: Store the finished choco tacos in the freezer until ready to serve.

Tips & Variations

Use vanilla bean paste for a richer, more authentic vanilla flavor in the ice cream base.

Substitute chopped almonds or hazelnuts for peanuts in the topping for a different nutty twist.

For easier shaping, gently warm the waffle cones before bending to prevent cracking.

Try adding a sprinkle of sea salt to the chocolate topping for a sweet and salty contrast.

FAQs

Can I make the waffle taco shells ahead of time?

Yes, you can prepare the waffle shells in advance and store them in an airtight container at room temperature for up to 2 days. Shape them just before filling with ice cream.

What can I use instead of a waffle cone maker?

If you don’t have a waffle cone maker, you can use a thin, flat iron skillet or a non-stick pan to cook the batter in small rounds, then shape quickly while warm, though shaping may be more challenging.