Choco Taco's Filled With Cinnamon Toast Crunch




Cakenista did you hear? It's an end of an era - Choco Taco's are discontinued. A couple of years ago I worked at a country club that had all of the ice cream treats stocked for the summer. Perks of being a Chef. As that kitchen reached upwards of 110 degrees (yes) I'd grab a Choco Taco, a Strawberry Crunch Popsicle and a quart of ice water. to get through. Now my relief is knowing that the goodness doesn't have to come to a complete end.


While scrounging through my cabinets I found waffle bowls, and all the fixings for a homemade ice cream base. Using a few simple ingredients I made THE BEST Choco Taco (inspired ice cream taco) I'd ever had. This is why I can appreciate making something at home...that moment when I glanced on top of the fridge at my favorite cereal, closed my eyes and smiled. Cinnamon Toast ice cream OMG. Can it get any better? You can literally add any candy toppings or syrups to your ice cream base. I did the classic chocolate dip with peanuts, but this too can be altered. So before summer comes to an end, let's make homemade Choco Taco's. Make sure to click on the video below to subscribe to my channel. I'd greatly appreciate it, let's get into it.



 

DIY CHOCO TACOS


What You'll Need

Ice Cream Base:

2 C (1 pint) Heavy Whipping Cream

14 oz Condensed Milk

1 tsp Vanilla


Ice cream waffle bowls

Toppers/fillings: melted chocolate, chopped peanuts, and any cereal or fruit that you'd like to layer your ice cream with. I used cinnamon toast crunch, and strawberries.


Step 1: Form Your Taco

Pop your waffle bowls in the oven for about 3 minutes just until they get soft. Carefully form them into a taco shape and allow them to cool. They harden almost immediately so try to work fast.

I was also able to put these in my air fryer for about 45 seconds. I wouldn't recommend the microwave, as it might change the quality.


Step 2: Ice Cream Base


In a large bowl, add your heavy cream, vanilla extract, and sweetened condensed milk. Whip these ingredients until they reach stiff peaks. Put the ice cream base into a large piping bag to make the next step easier.


Step 3: Taco Layers


Here's where the fun comes in (if it wasn't fun already)

Pipe some of the ice cream base into your taco shells. Then add whatever toppings you'd like. In one I put strawberry syrup with fresh strawberries, and in the other I did cinnamon toast crunch! You can then continue to pipe another layer of ice cream base, and add more toppers! Think cubes of cake, candies, anything!










Fill the tacos to the very top and scrap off any excess with a spatula. Place these in the freezer for at least 2 hours.



Step 4: Dip-age and DONE



Melt your chocolate, preferably with a tbsp. of coconut oil. This creates a magic hardening shell once it touches the ice cream (but it's not necessary). Dip each taco into the chocolate and shake away any excess. Next dip into the chopped peanuts or whatever other toppers you have. Place onto a place and pop back into the freezer for about an hour or until they are set. You now have the BEST CHOCO TACO'S EVER! *Feel free to drizzle the inside of the taco shell with chocolate before piping the ice cream inside.*

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