Description
Mini taco shells dusted in cinnamon sugar, filled with fudge ripple ice cream and topped with chocolate coating loaded with crunchy peanuts. These Homemade Choco Tacos will have you skipping the ice cream truck this summer!
Ingredients
- 6 mini taco shells
- 4 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
- 2–3 cups fudge swirled vanilla ice cream
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped peanuts
Instructions
- Line a small sheet pan with parchment paper.
- Heat mini tacos according to package directions to crisp them up. Let cool completely.
- In a medium shallow bowl, whisk together the sugar and ground cinnamon.
- Holding one taco at a time over the bowl of cinnamon sugar, sprinkle and press the cinnamon sugar all over the inside and outside of the taco shell letting any excess fall back into the shallow bowl. Place back on the sheet pan and repeat with all six taco shells until they’re lightly coated in cinnamon sugar.
- Fill each taco shell completely full with ice cream (about 1/3 cup per taco shell) and place back on the sheet pan. Place the sheet pan in the freezer while you prepare the topping.
- In a microwave safe bowl, melt the chocolate chips in 30 second intervals until completely melted, about 90 seconds, stirring between each interval.
- Immediately stir the chopped peanuts into the melted chocolate.
- Remove the ice cream filled taco shells from the freezer and use a spoon to cover the ice cream and top part of the taco shell with the chocolate nut mixture. Place each coated taco back on the sheet pan and return to the freezer for at least 15 minutes.
- Enjoy right away or wrap each taco in plastic wrap and then place in an airtight container in the freezer for up to 3 months.