Neapolitan Choco Taco Recipe
It’s a homemade choco taco. I mean come on. Who isn’t going to love this one? Neapolitan ice cream, homemade crepe like taco shells and an easy chocolate magic shell makes for what might be the funnest taco I’ve made yet. Neapolitan Choco Tacos are so where it’s at this week.
It was only a matter of time. I’ve done a dessert like tostada and some sweet breakfast tacos but not a full fledged taco that is just for dessert. All I can say is this was long over due. My kids and I had so much fun making these and if I do say so myself, the tacos turned out amazing! This was the perfect recipe to get the kids involved in the kitchen and anything with ice cream and sprinkles gets their full attention. My husband loved these homemade choco taco’s too but since he’s a gigantic kid at heart himself, I shouldn’t be that surprised. I’ve been digging on the Neapolitan ice cream this summer so that’s what I used but obviously you could use your favorite here.
I’ve had dessert tacos on the brain for awhile. I even had a version of a chaco taco on my iPhone list where I keep all my post ideas but my idea was much simpler that this relying on baked corn shells from the grocery store instead of making homemade ones. After seeing this recipe, I decided to make the shells from scratch and it was so the right choice. Crispy outside, soft inside and just a touch of sweetness. When they’re frozen, the texture is spot on- the perfect vehicle for a scoop of ice cream!
This is the last post I’ll have made and photographed in my current house as we’re moving in two days. Pretty fitting as I can’t help but think with the sprinkles on the tacos, they look a little celebratory. It was such a fun recipe to create, I feel like it’s a good one to go out on. But I’m not really going out am I? I guess I should say it’s a good one to move on from. That sounds better. And feels better too. I’m psyched about the new kitchen. It’s just a rental and pretty basic but it has gorgeous light and big windows that look over an amazing backyard. Once we get settled, I’m sure I’ll be pumping out new recipes in no time.
The rental kitchen size is less than half of what I’m used to and over the years I’ve collected a lot of kitchen gadgets. (And by a lot, I mean A LOT.) I won’t have room to store everything so today I’m sorting through my kitchen cupboards and only allowing myself to take the basics. My idea of “the basics” is probably much different than the average cook so I might still have a tough time fitting it all in but crossing my fingers I’ll find a way! (Get ready mom and local friends: lots of kitchen goods coming your way!)
As always, thanks for reading and if you get the chance, make these tacos before summer ends. They are just too good to not try. Have a great week, everyone!!Print
For the taco shells:
- 2/3 cup whole wheat pastry flour
- 1/3 cup sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons melted butter
- 1/4 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 large egg whites
For the chocolate magic shell:
- 3.5 oz dark chocolate bar, roughly chopped
- 1 heaping tablespoon coconut oil
For the tacos:
- 4 cups Neapolitan ice cream or any other flavor you like
- sprinkles (optional)
- Make the taco shell batter by whisking together the flour, sugar, and salt in a medium bowl.
- In a separate bowl, whisk together the milk, vanilla extract, and melted butter and egg whites. Add the wet ingredients to the dry ingredients and mix to form a smooth batter.
- To cook the shells, heat a skillet over medium heat. Grease it with extra butter or nonstick cooking spray. Spoon 2-3 tablespoons of batter into pan. Spread it out gently with the back of a spoon or offset spatula so you have an even circle. Cook for 2-3 minutes, until slightly brown on the bottom. Flip and cook for 1-2 more minutes, until slightly brown. Remove it from heat and gently fold it over either the spine of the book or taco stand to make taco “shells”. Let cool an hour or so until room temperature and hardened a bit.
- Meanwhile, place chopped chocolate and coconut oil into a microwave proof bowl and zap in 30 second increments, stirring after each time, until chocolate and coconut oil are melted and smooth. Let chocolate cool slightly before topping the tacos
- When ready to assemble the tacos, let ice cream soften just a bit so that it’s soft enough to easily scoop and fill the tacos. I like to do a scoop of each chocolate, vanilla and strawberry ice cream. Drizzle each taco with a drizzle of chocolate and top with sprinkles immediately if using (the chocolate hardens pretty quickly).
- Put ice cream tacos back into the freezer for 5 minutes so chocolate hardens completely. At this point serve right away or wrap, individually, in plastic wrap and freeze until ready to serve.
recipe adapted from Food52