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Homemade Chocolate Taco Ice Cream

Indulge in the delightful experience of chocolate ice cream tucked into a crispy chocolate taco shell, creating a sumptuous treat for any gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dessert, Ice Cream
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Ice Cream Base
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
For the Taco Shells and Toppings
  • Chocolate taco shells (store-bought or homemade)
  • Toppings: chocolate sauce, sprinkles, whipped cream, or any favorites

Method
 

Preparation
  1. In a mixing bowl, combine heavy cream, whole milk, granulated sugar, cocoa powder, and vanilla extract. Whisk until fully combined.
  2. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Churning
  1. Transfer the chilled mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Alternatively, freeze in a large bowl, stirring every 30 minutes for about 3 hours.
Preparing Taco Shells
  1. If making homemade taco shells, mold dough around the edges of an oven-safe taco rack and bake at 350°F (175°C) for 10-12 minutes. For store-bought shells, skip this step.
Assembly
  1. Scoop the ice cream into the taco shells.
  2. Add your favorite toppings to the tacos.
  3. Serve immediately.

Notes

Leftover ice cream can be stored in an airtight container in the freezer for up to two weeks. Let sit at room temperature for 5 minutes before serving to soften.