Who wants an ice cream taco?! With a chocolaty shell and amazing, grown-up sweet-and-savory flavor combos, a better question would be: Who doesn’t?

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Credit: Photography by Sarah Anne Ward

Recipe Summary test

prep:
20 mins
cook:
40 mins
total:
60 mins
Yield:
Makes 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, using an electric mixer, beat the butter and sugar at medium-high speed to blend well, about 2 minutes. Add the egg whites and vanilla; beat on low speed, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat on low speed to blend.

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  • Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.

  • Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.

  • Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).  

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