Ice Cream Taco Recipe
Vanilla ice cream, toasted coconut and whipped cream inside a crispy flour tortilla hand-dipped in chocolate (unavailable for take-out)
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Ingredients
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Tortilla Shells
Chocolate Coating
Fillings & Toppings
Assembly Tools (optional)
Method
Tortilla Shells
- 1
Form and Crisp Tortillas
Heat 1/2 inch of vegetable oil in a heavy skillet over medium heat until it registers 350°F (175°C) or a small piece of tortilla sizzles immediately. Lightly sprinkle each flour tortilla with a pinch of salt and, if using, a light dusting of granulated sugar. Fold each tortilla in half and, using tongs, press into the hot oil so it holds a taco shape. Fry 30–45 seconds per side, or until golden brown and crisp. Use tongs to hold shape while frying. Drain on a paper towel–lined rack. Repeat with remaining tortillas, keeping cooked shells on a cooling rack; gently press to maintain open taco shape while warm. Let cool completely (about 15 minutes) before handling further.
Chocolate Coating
- 2
Prepare Chocolate Dip
Place the chocolate chips and coconut oil in a heatproof bowl. Melt gently using a double boiler (simmer water in a pot, set bowl over pot without touching water) or in 20–30 second intervals in the microwave, stirring between intervals until smooth. Keep warm over the double boiler or in a warm spot so the chocolate stays fluid for dipping.
- 3
Dip Tortilla Edges
Holding a cooled tortilla shell by one end, dip the outer rim or about one-third down the edges into the melted chocolate to coat. Let excess chocolate drip back into the bowl. Place dipped shells on a parchment-lined baking sheet. If desired, immediately sprinkle the chocolate rim with finely chopped toasted coconut or sprinkles before the chocolate sets. Chill shells in the refrigerator 5–10 minutes to set the chocolate fully.
Toasted Coconut
- 4
Toast Coconut
Spread the 1 cup sweetened shredded coconut in an even layer on a baking sheet. Toast in a preheated 350°F (175°C) oven for 5–8 minutes, stirring once or twice, until golden and fragrant. Watch closely to prevent burning. Allow to cool completely. Reserve 1/4 cup toasted coconut for garnish and keep the rest for filling.
Whipped Cream
- 5
Make Whipped Cream
Chill a mixing bowl and whisk or beaters for 5–10 minutes if possible. Pour the heavy whipping cream into the bowl, add powdered sugar and vanilla extract. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Be careful not to overwhip. Transfer to a piping bag or cover and refrigerate briefly until assembly.
Assembly
- 6
Soften Ice Cream
Let the vanilla ice cream sit at room temperature for 5–10 minutes until slightly softened but still firm enough to scoop (aim for a scoopable texture).
- 7
Fill Shells
Using an ice cream scoop, place one generous scoop (about 150 ml) of vanilla ice cream into the bottom of each chocolate-dipped tortilla shell, pressing gently so it nestles into the shell. Add about 2 tablespoons of the toasted shredded coconut on top of the ice cream inside the shell.
- 8
Top with Whipped Cream and Garnish
Pipe or spoon a generous dollop of whipped cream atop the ice cream. Sprinkle the reserved finely chopped toasted coconut and, if using, sprinkles or chopped nuts over the whipped cream and chocolate rim. If desired, place the assembled tacos on a tray and freeze 10–15 minutes to firm up before serving.
- 9
Serve
Serve immediately after final chill. Note: Because the shell is fried and dipped in chocolate, these are best enjoyed on-site to maintain crispness (not recommended for take-out).