Sweet Homemade Chocolate Ice Cream Taco with Peanuts

Who can resist the temptation of a chocolate ice cream taco? The perfect marriage of crispy taco shells, velvety chocolate ice cream, and a delightful crunch of peanuts is enough to make anyone’s taste buds dance with joy. In this blog post, we will guide you through a simple and delicious recipe for chocolate ice cream tacos that are not only vegetarian and egg-free but also include the delightful addition of peanuts. So, let’s dive into this heavenly treat and learn how to make chocolate ice cream tacos from scratch!

Ingredients: For the taco shells:

• 1 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup milk (or plant-based milk for a vegan option)
• 1/4 cup melted butter (or melted coconut oil for a vegan option)
• 1/2 teaspoon vanilla extract

For the chocolate ice cream:

• 2 cups heavy cream (or coconut cream for a vegan option)
• 1 cup milk (or plant-based milk for a vegan option)
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the toppings:

• Chocolate sauce
• Chopped peanuts
• Whipped cream (or coconut whipped cream for a vegan option)

Instructions:

1. Preparing the taco shells:
   • In a mixing bowl, whisk together the flour, cocoa powder, sugar, and salt.
   • Add the milk, melted butter (or coconut oil), and vanilla extract. Stir until a smooth batter forms.
   • Heat a non-stick pan or a taco shell mold over medium heat.
   • Pour a small ladleful of batter onto the pan or into the mold, swirling it around to form a thin, round shape.
   • Cook the shell for about 2-3 minutes or until the edges become crisp and the bottom is lightly browned.
   • Carefully remove the shell from the pan or mold and shape it into a taco shell while it’s still warm. You can use a taco holder or a DIY holder made from foil.
   • Repeat the process with the remaining batter until you have made all the taco shells. Set them aside to cool and harden.
2. Making the chocolate ice cream:
   • In a saucepan, combine the heavy cream (or coconut cream), milk, sugar, cocoa powder, and salt.
   • Place the saucepan over medium heat and whisk the mixture until it’s well combined and the sugar has dissolved.
   • Continue heating the mixture until it starts to steam, but avoid boiling it.
   • Remove the saucepan from heat and stir in the vanilla extract.
   • Allow the mixture to cool for a few minutes, then transfer it to a container and refrigerate for at least 2 hours or until chilled.
3. Assembling the chocolate ice cream tacos:
   • Once the taco shells and ice cream have chilled, remove them from the refrigerator.
   • Scoop the chocolate ice cream into the taco shells, filling them to the top.
   • Drizzle some chocolate sauce over the ice cream, and sprinkle a generous amount of chopped peanuts on top.
   • For an extra touch of indulgence, add a dollop of whipped cream (or coconut whipped cream) on top.
   • Serve immediately and savor the delightful combination of crispy chocolate taco shells, creamy ice cream, and the satisfying crunch of peanuts.

Conclusion: There’s no denying the irresistible charm

Frequency Asked Questions (FAQ)