Ice Cream Taco (unavailable For Take-out) Recipe

Heat oil

Pour vegetable oil into a medium skillet or deep pan to a depth of about 1/2 inch (enough to partially submerge tortillas). Heat over medium-high until the oil reaches 350°F (175°C) or small bubbles form when you test with a corner of tortilla.

Fry tortillas: Working one at a time, carefully place a tortilla in the hot oil. Fry for about 20–30 seconds until puffed and lightly golden, flip and fry other side 20–30 seconds. Using tongs, drape the fried tortilla over a taco mold (or folded foil) to form the taco shape. Let cool until crisp, about 3–5 minutes. Repeat with remaining tortillas. If shells are still oily after cooling, blot gently with paper towels.

Season shells: While warm, sprinkle a light pinch of fine sea salt inside each shell to enhance flavor. Set shells on parchment to cool completely and crisp further.

Melt chocolate: Chop chocolate if necessary. Place chocolate and coconut oil in a heatproof bowl over a simmering pot of water (double boiler) or microwave in 20-second bursts, stirring until smooth and glossy. If using microwave, heat gently to avoid seizing.

Dip tortillas: Once chocolate is smooth but still warm (fluid), hold a cooled tortilla shell by one end and dip the inside edge or rim about halfway into the chocolate to coat the interior and rim. Allow excess chocolate to drip back into the bowl. Return dipped shell to parchment paper. Repeat for each shell. The chocolate will set quickly and form a thin shell inside the crispy tortilla, helping seal it for ice cream.

Chill briefly: Place chocolate-coated shells in refrigerator for 5–10 minutes to set the chocolate fully.

Toast coconut: Preheat oven to 325°F (160°C). Spread unsweetened shredded coconut in an even layer on a baking sheet and toast 5–8 minutes, stirring once, until golden and fragrant. Watch closely to prevent burning. Remove and cool. Reserve 1/4 cup for garnish and use remaining for mixing with ice cream if desired.

Whip cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Taste and adjust sweetness to preference. Transfer whipped cream to a piping bag or use a spoon for assembly.

Soften ice cream: Let vanilla ice cream sit at room temperature for 5–10 minutes until scoopable but not melted.

Fill shells: Using an ice cream scoop or large spoon, place a generous scoop (about 1/2 to 2/3 cup) of softened vanilla ice cream into each chocolate-lined shell, pressing gently so ice cream contacts the chocolate to help seal. If desired, mix 1/2 cup of the toasted shredded coconut into some of the ice cream before scooping for coconut-flavored interior.

Top: Pipe or spoon a dollop of whipped cream on top of the ice cream. Sprinkle toasted coconut flakes and optional mini chocolate chips or sprinkles over whipped cream.

Firm up: For best hold, place assembled tacos on a parchment-lined tray and freeze for 15–30 minutes to firm up before serving. These are intended to be eaten on-premises soon after chilling; they soften if left out.

Serve immediately: Present 1 taco per person on a small plate. Recommend serving chilled and not packaged for take-out, as the shells can lose crispness from moisture.

Storage note: Assembled tacos are best eaten within 1 hour. Unfilled chocolate-lined shells can be stored in an airtight container at room temperature for 2–3 days; ice cream should be kept frozen separately.