Homemade Choco Tacos Recipe

Make the fudge sauce for the

Make the fudge sauce for the ice cream ripple.

In a small saucepan, whisk together

In a small saucepan, whisk together the cocoa powder, sugar and heavy cream over medium-low heat. Once it starts to heat up, add in the butter and whisk until the butter is melted and the mixture is smooth and shiny.

Remove from heat and whisk in

Remove from heat and whisk in the vanilla and salt. Set aside to cool.

Prepare the ice cream base

Add heavy cream to a stand mixer (or a bowl with a hand mixer) and beat until stiff peaks form (a few minutes).

In a large bowl, mix together

In a large bowl, mix together condensed milk, vanilla bean paste and salt. Add about 1 cup of the whipped cream in and gently fold it in, then add in the remaining whipped cream and fold until no lumps remain. Layer the ice cream.

Pour ¼ of the ice cream

Pour ¼ of the ice cream base into a loaf pan, then drizzle on ⅓ of the fudge sauce. Repeat 3 more times, finishing with a layer of ice cream. Freeze until set - about 3 hours.

Make the waffle cones

Add egg whites, both sugars and vanilla extract to a bowl and beat with a hand mixer until well combined. Add in salt and half of the flour and continue mixing until smooth. Add in remaining flour and melted butter and mix until a smooth batter forms. The batter should be thick.

Preheat waffle cone maker to just

Preheat waffle cone maker to just above medium heat. Place one heaping tablespoon of batter in the center of the waffle cone maker, then close it. Every waffle cone maker will cook differently, but ours took about 3 minutes to get golden brown.

Homemade Choco Tacos

How to make it