My family absolutely loves these Patriotic Chocolate Tacos! The best part? You can make this fun ice cream treat ahead of time and serve at your 4th if July celebration!
These chocolate tacos are actually pretty easy to assemble! The part that is a bit trickier is the timing. There is a lot of freezing and steps in between freezing and that can have you tied to your kitchen for a couple hours. But the result is worth it when you show friends and family your homemade Patriotic Chocolate Tacos!
To make these you will need:
Chocolate waffle cone recipe (below)
waffle cone maker
small offset spatula
chocolate wafers in red, white, blue
Start by setting out your ice cream to thaw for about 30 minutes. (I used ice cream in an oval container when I saw Ashlee Marie do that for her gorgeous Chocolate Tacos) Use a sharp knife and run it around the edges of the container to remove ice cream.
Set ice cream on a parchment lined cookie sheet and cut off 1/3 of the end. Now lay that end on it’s longest side and cut into smaller pieces, less than 1 inch thick. Lay those pieces flat on the parchment and freeze for at least 30 minutes, preferably 2 hours.
Prepare chocolate taco batter.
Created by Amanda on June 21, 2017
1c(225g) granulated sugar
4large egg whites (120g), room temperture
1/4c(57g) butter, melted
1/3c(40g) cocoa powder
1c(128g) all-purpose flour
Add all ingredients to a bowl and stir until fully incorporated.
Add all the chocolate waffle ingredients together in a medium bowl and mix until fully incorporated.
In a waffle cone maker, drop 1-2 tablespoons of chocolate batter. (some chocolate tacos will be small, some bigger)
Cook for approximately 1 minute, or until machine says they are ready.
Fill chocolate shells as soon as possible as they will harden after about 60 seconds.
After you have made one chocolate taco, use a small offset spatula to carefully remove the hot waffle cone and place one of the frozen ice cream half circles onto it. Press chocolate taco together and refreeze. It’s best to only do a few a at a time and then get the assembled taco back into the freezer. If the ice cream melts too much, the tacos could get soggy.
Melt the chocolate wafers according to package instructions and let cool slightly. Dip the open ice cream side of the taco into the chocolate, covering all the exposed ice cream. You can use a small offset spatula to fill in any spots that didn’t get covered.
Immediately cover the chocolate with sprinkles. Keep frozen until you are ready to serve.
Tips for success:
Make sure you have time and freezer space for the cookie sheets. The tacos have quite a few freezing steps.
You can use any flavor ice cream you want! I chose Blue Bunny Blue ice cream, strawberry, and vanilla. Chocolate would also be amazing! You can also use semi-sweet chocolate in place of the red, white, and blue chocolate. When paired with the patriotic sprinkles it will still be very festive!
If you can’t find oval-shaped ice cream containers you can fill the chocolate shells with a spoon. You will want to prepare the shells and then mold them with a taco shell holder (or on the back of a book) and allow to harden. Once shells have hardened, hold it in your hand and scoop some softened ice cream into the shell. Place on a parchment lined cookie sheet and decorate as directed above.
Having the kids help with the chocolate and sprinkles is one fo the best parts! They love seeing these come together and love being able to tell friends and family that they made them!
Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.