Ingredients:

  • ½ cup (60 g) All-Purpose Flour, sifted
  • ¼ cup, packed (50 g) Light Brown Sugar
  • 2 Tbsp (30 g) Unsalted Butter, melted and cooled slightly
  • 1 large (50 g) Large Eggs, room temperature
  • ¼ cup (60 ml) Whole Milk
  • 1 tsp (5 ml) Vanilla Extract
  • ¼ tsp (1.5 g) Kosher Salt
  • 1 quart (950 ml) Vanilla Ice Cream, high-quality, slightly softened
  • 4 oz (115 g) Semi-Sweet Chocolate, or chips
  • 2 Tbsp (30 ml) Refined Coconut Oil
  • ½ cup (75 g) Chopped Peanuts, roasted

Instructions:

  1. Prepare the Batter: In a medium bowl, whisk together the melted butter, brown sugar, eggs, milk, and vanilla extract until smooth. In a separate small bowl, whisk together the flour and salt. Gradually incorporate the dry ingredients into the wet mixture, whisking until just combined. Cover the batter and allow it to rest at room temperature for 30 minutes.
  2. Cook the Wafers: Heat a non-stick pan (7-8 inch) over medium-low heat. Pour 2–3 tablespoons of batter onto the hot pan and swirl quickly to create a thin, even circle. Cook until the edges are golden brown (1–2 minutes). Flip carefully and cook the second side for 30–60 seconds.
  3. Shape Immediately: Using an offset spatula, lift the hot, pliable wafer immediately and gently drape it over your prepared shaping device (e.g., a rolling pin). Allow the shells to cool and harden completely (about 5 minutes) before transferring them to a parchment-lined baking sheet.
  4. Initial Freeze: Place the empty taco shells in the freezer for 1 hour to ensure they are completely solid and stable before filling.
  5. Fill and Deep Freeze: Remove the ice cream from the freezer to soften slightly (10–15 minutes). Carefully scoop the softened ice cream into the frozen shells, packing it firmly. Return the filled tacos to the baking sheet and freeze them for at least 3–4 hours, or ideally overnight, until rock-solid.
  6. Prepare the Magic Shell Coating: In a small, deep bowl, combine the chocolate and coconut oil. Microwave in 30-second bursts, stirring until completely smooth and liquid. Place the chopped peanuts in a shallow dish.
  7. Dip and Set: Working quickly, take one deep-frozen taco and submerge the entire ice cream edge and the top half of the shell into the liquid chocolate mixture. Immediately sprinkle or dip the coated edge into the chopped peanuts. The cold ice cream will cause the chocolate to harden instantly. Transfer the finished Choco Tacos to an airtight container and store in the freezer until ready to serve.