Homemade Choco Tacos

Updated at: Thu, 17 Aug 2023 10:39:20 GMT

Step 1

First thing you need to do for this recipe is make the homemade peanut butter chocolate swirl ice cream (of course you can skip this all together and just buy from the store)

Step 2

Mix sweetened condensed milk and peanut butter until smooth, then whip 2 cups of heavy cream with .5 teaspoon vanilla extract until stiff peaks form and fold in the condensed milk mixture until smooth

Step 3

Now make a ganache using 1 cup heavy cream and 1 cup chocolate morsels by boiling the cream, transferring it to the morsels in a mixing bowl and mixing until smooth after 3-5 minutes

Step 4

Now layer the cream mixture and drizzle in the ganache while still melted then using a chopstick create a swirl pattern in the container of your choosing. Cover and freeze for 6 hours

Step 5

Once it’s frozen into ice cream it will need to sit out at room temp to soften before filling the taco shells (this is just to make it easier on yourself without breaking any of the shells)

Step 6

Now it’s time to make the batter for the pizzelle cookies

Step 7

Combine eggs sugar and extracts and whisk together

Step 8

Add flour baking soda and a quarter teaspoon of salt and mix well

Step 9

Now add melted butter and mix again until a soft, smooth. sticky dough forms

Step 10

Using a pizzelle maker drop tablespoon size lumps onto the waffle iron and cook for 30 to 45 seconds each

Step 11

Check to see that they are light golden brown in color before removing and immediately transfer to a spatula handle and shape into a taco

Step 12

They will cool and harden fairly quickly about 1 to 2 minutes

Step 13

One the ice cream is softened, fill the tacos using a small spatula or a spoon. (If you want you can try getting the ice cream into a soft serve type consistency and piping it into the shells, just make sure it’s smooth ice cream that won’t clog the piping bag hole)

Step 14

Use a baking dish to line up the tacos so they are upright then generously top them with chopped peanuts and freeze again

Step 15

Once frozen, I used Smucker’s hardening chocolate shell syrup to give the top of the tacos a quick dip and then they can be stored in the freezer or enjoyed immediately!

Step 16

A quick note that this makes around 6 tacos with the amount of yielded ice cream but the pizelle cookie recipe is meant to yield around 36 cookies

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