Directions
- 1Prepare the no-churn fudge ripple ice cream by combining sweetened condensed milk, vanilla extract, and heavy cream in a bowl. Whip with an electric mixer and pour into a loaf pan.
- 2Prepare the chocolate coating by combining melted butter, cocoa powder, and powdered sugar in a bowl. Whisk until smooth.
- 3Prepare the waffle cones by combining all purpose flour and melted butter in a bowl. Whisk until smooth, then cook on a waffle cone maker until golden brown.
- 4Mix the prepared chocolate mixture with the prepared ice cream mixture. Let it freeze for a couple of hours.
- 5Assemble the choco tacos by placing scoops of ice cream into the waffle cones.
- 6Dip the assembled choco tacos into the chocolate peanut coating, which is made by combining the melted chocolate with chopped peanuts.
Ingredients
- 1 can sweetened condensed milk
- 1 tsp vanilla extract
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 cup cocoa powder
- 1 cup melted butter
- 1 cup all purpose flour
- 1 cup chopped peanuts
- 1 cup chocolate chips
Equipment
ice cream scoopknifemixing bowlwhiskelectric mixerwaffle cone maker
Tips
- Feel free to use store-bought ice cream instead.
- For extra crispy waffle cones, use a waffle cone maker.
- Make your own chocolate peanut coating
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