DIY Choco Tacos (Chocolate Waffle Ice Cream Tacos) | Ep. 1271

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs provide a healthier option with less sugar.

vanilla ice cream

🥗Healthier: frozen yogurt

💰Cheaper: store-brand ice cream

Frozen yogurt reduces calories while maintaining creaminess.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-brand whipped topping

Coconut cream is dairy-free and adds a unique flavor.

chocolate syrup

🥗Healthier: homemade chocolate sauce

💰Cheaper: cocoa powder + sugar

Homemade options can be healthier and more cost-effective.

In a large bowl, whisk together sugar and eggs until light and pale in color.

Add milk, melted butter, flour, salt, and a splash of vanilla extract to the egg mixture and mix well.

Preheat the waffle cone maker and pour a little less than a quarter cup of batter into it.

Cook for 1 minute and 40 seconds, ensuring the waffle maker clicks to create a thin shell.

Remove the waffle shell and let it cool on wooden spoons to maintain its shape.

Brush the inside of each cooled waffle shell with a mixture of semi-sweet chocolate chips and coconut oil.

Place the shells in a 9 by 13 inch baking pan lined with a damp paper towel and aluminum foil to keep them upright.

Freeze the chocolate-coated shells for about 10 minutes.

Scoop softened vanilla ice cream into a resealable bag, snip the tip, and fill the waffle shells with ice cream.

Return filled shells to the freezer for about an hour to solidify.

Melt more semi-sweet chocolate and dip the filled shells into the chocolate, then sprinkle with chopped salted peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens