Easy dessert tacos in 30 minutes! Crispy corn tortillas stuffed with vegan dark chocolate ice cream dipped in chocolate with your favorite toppings.
Summer’s making a come-back.
Today when I woke up and checked my phone the weather app told me it was going to be 95 degrees today in Virginia.
Ninety-five! In September!
This calls for one cheers with something chilled…
Shut off the oven and let’s make Double Dark Chocolate “Choco-Tacos”.
When I didn’t order a chocolate chip cookie ice cream sandwich from the ice cream man at my pool growing up, you bet I was ordering a choco-taco.
I miss a good dessert taco, how about you?
So I made some today that are vegan, gluten-free, and naturally sweetened.
These ice-cream stuffed tacos are the best way to extend the summer sweetness a while longer.
We start with baked corn tortillas.
If you’re scratching your head wondering where the waffle cone is, let me explain.
Originally, I wanted to use a classic waffle taco, but to be honest I just wasn’t all that impressed with the ingredients in your average waffle cone.
When I nail a vegan, gluten-free, and refined sugar-free waffle cone recipe, you’ll be the first to hear about it.
Anyway, after a few searches online, I saw that dessert tacos were, well, kind of a thing.
Cool, I thought, I can get down with this.
You know I’m always a fan of a good sweet and savory combination and this one with slightly salty baked corn tortillas and dark chocolate ice cream is the ULTIMATE.
I recommend buying a baked corn tortilla with ingredients that are just corn, lime, and Himalayan sea salt.
You can also bake your own following these instructions.
For my dark chocolate choco-taco filling, I used Coconut Bliss Dark Chocolate Ice Cream.
Finding a non-dairy, vegan ice cream that is also refined sugar-free used to be challenging.
In the past few years I honestly haven’t had much ice cream because I wasn’t too keen on the ingredients.
Luckily, I was able to sample Coconut Bliss at Expo West this past spring and was blown away by how creamy it is.
As the name suggests, Coconut Bliss ice cream is coconut milk based, made with minimal ingredients, and sweetened with agave syrup.
Oh, and did I mention that it’s organic?
I’m a purist when it comes to my ice cream flavors, so my favorites are Madagascan Vanilla and Dark Chocolate.
You’re going to love the dark chocolate ice cream stuffed inside this dessert taco for a decadent cocoa flavor.
Let’s talk about assembly for a second.
The choco-taco making process is easier if you can secure your baked tortillas in a taco holder or slot.
I used a pan organizer as a DIY taco holder here and it worked perfectly!
Make sure to scoop the ice cream into the taco shells when the ice cream is still firm, not soupy.
I used a mixture of a cookie scoop and a spoon to alternatively scoop and press the ice cream into the taco shell.
You want to fit as much ice ice cream as you can to fill the taco without breaking the shell!
Place the tacos on a cookie sheet and pop them in the freezer while you melt the chocolate.
Once the tacos are good and firm, spoon the chocolate over the top of the chocolate stuffed taco, encasing it completely.
The trick here is to have all of your toppings ready to go as soon as melty chocolate hits chocolate-y ice cream.
When the warm chocolate hits the frozen cream it will harden rapidly, so sprinkle your toppings on immediately so they set in the crunchy chocolate layer.
Place tacos back in the freezer until they’re good and solid, then serve!
For toppings, I went with crushed peanuts, dark chocolate chips, and shredded coconut.
But really anything works.
I think slivered almonds, sprinkles, dried fruit, granola, or mixed seeds would also make a fantastic topper.
It’s currently making me happy that my freezer is stocked with Dark Chocolate “Choco-Tacos” for an easy dessert!
Just in case the summer sun decides to stay a while.
This recipe is great for a lower sugar creative ice cream night, and will be a hit with both kids and adults!
These tacos are best enjoyed fresh, but can be kept in the freezer for 1-2 weeks.
If you make these Dark Chocolate “Choco-Tacos” let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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https://coconutbliss.com/product/dark-chocolate/Easy dessert tacos in 30 minutes! Crispy corn tortillas stuffed with vegan dark chocolate ice cream dipped in chocolate with your favorite toppings.
- 1 pint Coconut Bliss Organic Dark Chocolate Ice Cream
- 5–6 corn tortillas, baked
- 1 10 oz. bag dairy-free chocolate chips (reserve 1/4 cup for topping)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup crushed peanuts
- Bake your corn tortillas if you haven’t already done so, following these instructions.
- Prepare a baking sheet with parchment paper and set aside.
- Place baked corn tortillas in a taco holder and fill with chocolate ice cream. Carefully press the ice cream into the baked tortillas to fill completely to the taco edge and smooth down with the back of a spoon. Place tacos on a parchment lined baking sheet in the freezer for 15 minutes until solid again.
- Meanwhile, melt the chocolate on the stovetop. Pour contents of the bag (reserving 1/4 cup for topping) into a small saucepan and heat over medium low until fully melted. Transfer to a large heat-safe bowl.
- Remove the tacos from the freezer and pour melted chocolate over the top rim of each taco shell, encasing the chocolate ice cream completely. Some of the ice cream may melt during this process– that’s OK. Once you have an even chocolate layer, quickly sprinkle your desired toppings on the chocolate before it melts. I used a mix of shredded coconut, crushed peanuts, and chocolate chips.
- Place the chocolate covered tacos back on the baking sheet and place back in the freezer for another 10-15 minutes, until firm. Remove from the freezer and serve immediately.
- Dessert tacos are best when fresh, but can be stored in the freezer for 1-2 weeks.
Cook time does not include time to bake corn tortillas
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Refined Sugar-Free
This post is brought to you by Coconut Bliss, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!