Copycat Choco Taco
- 1/3 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 3/4 cup Imperial Sugar Confectioners Powdered Sugar
- 3/4 cup all-purpose flour*
- 1 1/2 teaspoons cornstarch
- 1/8 teaspoon cinnamon
- Pinch of ground nutmeg
- 1/2 gallon Fudge Ripple Ice Cream
Chocolate Peanut Topping
- 10 ounces milk chocolate
- 1/3 cup chopped peanuts
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Whisk heavy whipping cream and vanilla until thickened, but before it holds peaks. This will add air to your waffle batter making delicate waffle cones.
- Sift powdered sugar, flour, cornstarch, cinnamon, and nutmeg over whipped cream.
- Fold dry ingredients into whipped cream.
- Batter will be very thick like sticky cookie dough.
- Cover and let batter rest at room temperature for 20 minutes.
- Then, heat your waffle cone maker to medium-high. This will take 5-10 minutes depending on waffle cone maker.
- Scoop 1 1/2 tablespoons of batter using a #40 medium cookie scoop onto middle of waffle maker.
- Close lid and batter will flatten out.
- Heat for 1 1/2 – 2 minutes, depending on your waffle cone maker, until waffle cone is deep golden brown. Cones will have a better caramelized flavor if you heat until deep golden brown. Remove waffle cone cookie and set it on a paper towel.
- Carefully fold it into a taco shape. Waffle will be very hot! You can fold it over a small round fondant roller or edge of a tin-foil covered book to get nicely shaped tacos. You want taco to have at least a 1-inch opening across top. Repeat process making a total of 10 waffle cone taco shells.
- Allow taco shells to cool completely.
- For ice cream, set your carton of fudge ripple ice cream on counter and let soften for 10-20 minutes.
- Scoop ice cream into your taco shells filling to top edge.
- Freeze after filling each taco shell and let ice cream firm up for about 30-60 minutes.
- For chocolate peanut topping, heat milk chocolate for 20-second bursts of high power in microwave, stirring after each, until melted. Or, use a double boiler set over low heat to melt your chocolate.
- Stir chopped peanuts into melted chocolate.
- Dip top edge of your choco tacos in melted chocolate and place back into freezer.
- Once chocolate has hardened, place frozen tacos in an airtight container or wrap in plastic wrap and keep stored in freezer for up to 3 months.
You can use a taco holder or grid inside your freezer to keep your choco tacos upright while chocolate is hardening or you can flip a cupcake pan upside down and set your tacos in between cups to keep them upright.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.
Choco Taco © 2022 Unilever. All rights reserved.