My sister and I loved Choco Tacos as kids, and I’ve been wanting to make these ever since I made the chipwiches a couple weeks ago (another nostalgic ice cream treat I totally recommend making).
As a kid, the only part I wasn’t a fan of was the nuts (crazy, right?!). I thought my kids might feel the same way, so I added ifiProvisions Dark Chocolate Crispearls instead. You can use the code HEALTHYHOLME to save 15% site-wide!
Choco Tacos
Gluten free waffles, filled with ice cream, topped with crispearls, dark chocolate and sprinkles makes for a wonderful nostalgic treat!
Servings: 6
Ingredients
For the waffles:
- 1 egg
- 1/3 cup coconut sugar
- 1 tsp vanilla
- 3 tbsp butter, melted
- 1/2 cup nut milk
- 2/3 cup GF cup for cup flour
Other ingredients:
- 1 1/2 cups dark chocolate
- 1 gallon of your favorite ice cream (fudge swirl to be extra authentic!)
- 1/3 cup dark chocolate crispearls (or chopped nuts)
- 2 tbsp natural rainbow sprinkles
Instructions
- Whisk together egg, coconut sugar, vanilla, and butter, then mix in the flour.
- Scoop a little less than 1/4 cup of batter and pour it on the center of the waffle cone maker. Tightly close the waffle cone maker and cook for 1 1/2 minutes.
- Take the hot waffle off of the waffle cone maker and fold over a cooling rack to cool in the taco shape. Once cool, fill with ice cream and place back in the freezer for at least 30 minutes to harden. Meanwhile, microwave the chocolate until melted, stirring every 30 seconds.
- Press the crispearls into the ice cream, dip the open part of the taco in the melted chocolate, add sprinkles, and place in the freezer for 10 minutes to harden. Enjoy!
