When I was a kid I spent my summers living in my bathing suit, swimming in the pool and pretty much daily, waiting for the ice cream man to come. Among the many things I loved getting from the ice cream man, Choco Tacos were one of my favorite things. This summer I splurged and bought myself a waffle cone maker by Chef’s Choice. Why did I buy a waffle cone maker you ask? WHY NOT!!!!!! I never worked in an ice cream shop as a kid and I have always wanted to make my own waffle cones, so I figured the time was now or never. The first thing I did was practice making the cones… they came out fine and I got a good feel for how long to cook the batter for and how much batter to add to the griddle.
You will need:
2-4 Long Handled Wooden Spoons: 18-Inch Long Handle Wooden Cooking Mixing Spoon, Birch Wood – Set of 2
Waffle Cone Maker: Chef’s Choice 838 Waffle Cone Express Ice Cream Cone Maker
4-8 Jars such as Mason Jars (the tall ones): Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12
Off Set Spatula
How to make the shells:
1. Place your wooden spoons on top of two mason jars, creating a bridge of sorts. Do this with all the spoons.
Follow the recipe that came with the machine for the batter.
2. Using a tablespoon, spoon 1 Tablespoon of batter onto the griddle. Cook for 1-2 minutes until golden brown. You can use a larger scoop like a 1 or 2 oz ice cream scoop, you will just get larger shells.
3. Once done, with an offset spatula remove the batter from the hot griddle.
4. Take the hot batter and place it over the wood spoons. Gently pressing the sides down and around the spoon handles, creating a taco like shell.
5. Let cool.
How to Make Choco Tacos:
Makes 4-5 tacos
- 1 Pint Vanilla Ice Cream
- 8oz Milk Chocolate, Melted
- 4oz Dry Roasted Unsalted Peanuts, Chopped
1. Take your ice cream out of the freezer and let soften about 8-10 minutes. You could also put it in the microwave for 30 seconds at a time to soften.
2. With your off-set spatula, fill each taco shell full with vanilla ice cream.
3. Wrap the shells, individually in plastic wrap and place back in the freezer to harden the ice cream.
4. Remove and unwrap the frozen shells and place them on a marble surface, or a surface covered with parchment paper.
5. Ice cream side down, dip each shell into the milk chocolate, covering all of the ice cream.
6. Immediately sprinkle the chocolate with chopped peanuts.
7. Place the shells on the marble surface and wait until chocolate hardens before serving.
8. If not eating immediately, wrap each taco in plastic wrap and place in the freezer! When ready to eat, remove them from the freezer and let them soften a bit before biting into them!