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Homemade Choco Tacos

A delightful dessert combining a crispy taco shell with creamy vanilla ice cream, drizzled with chocolate sauce and topped with nuts.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 tacos
Course: Dessert, Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 pieces taco shells
  • 2 cups vanilla ice cream Any Halal-certified brand will do
  • 1 cup chocolate chips Ensure they are Halal-compliant
  • 1/2 cup chopped nuts Optional
  • to taste whipped cream For serving
  • to taste chocolate sauce For drizzling

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and place taco shells on a baking sheet. Warm the taco shells for about 5 minutes.
  2. While the shells are warming, melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
  3. Dip the outer edges of each warm taco shell into the melted chocolate, letting excess chocolate drip off. Optionally sprinkle chopped nuts on the chocolate before it hardens.
  4. Once the chocolate has set slightly, scoop about 1/4 cup of vanilla ice cream into each taco shell, pressing gently to fit.
  5. Place the filled tacos in the freezer for about 15 minutes to firm up the ice cream.
Serving
  1. Remove the tacos from the freezer, drizzle with chocolate sauce, add whipped cream, and top with chopped nuts or sprinkles as desired.

Notes

If you have leftovers, wrap each taco in plastic wrap and store in the freezer for up to a week. Allow to sit at room temperature for a few minutes before enjoying. This will help the ice cream soften without melting the shell.