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Cook the Cover

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?


By Janet Taylor McCracken
Photos by Sarah Anne Ward
2 min

Cocoa Cookie Taco Shell

Active | 20 min Total | 40 min Makes | 8

  • ½ cup flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/8 tsp. salt
  • 6 tbsp. butter, at room temperature
  • ⅔ cup sugar
  • 3 large egg whites
  • ¼ tsp. pure vanilla extract
  • Chocolate shell topping, fillings and garnishes
  1. 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.
  2. 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 2¾-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.
  3. 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 5½-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.
  4. 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.

Dulce de Leche Ice Cream Taco

  • Dip the taco edges in chocolate shell topping and coat with toasted sweetened shredded coconut. Freeze 15 minutes to set.
  • Fill with dulce de leche ice cream.
  • Drizzle with caramel sauce, and top with shaved chocolate and toasted sweetened shredded coconut.

Frozen Margarita Sorbet Taco

  • Dip the taco edges in chocolate shell topping and coat with flaky sea salt. Freeze 15 minutes to set.
  • Fill with lime or lemon sorbet.
  • Top with citrus zest and candied jalapeños.

Candied Jalapeños

Bring ½ cup sugar and ½ cup water to a boil, stirring to dissolve sugar. Add 2 sliced large jalapeños; reduce heat to medium and simmer until jalapeños are soft, about 8 minutes. Strain, transfer to a small plate and mix with ½ cup sugar. Coat the rings with sugar, spread out and let stand until crisp, about 8 hours.


Strawberry Ice Cream Taco with Fruit Salsa

  • Dip the taco edges in chocolate shell topping and coat with finely chopped pistachios. Freeze 15 minutes to set.
  • Fill with strawberry ice cream.
  • Drizzle with crème fraîche thinned slightly with heavy cream, and top with chopped fresh strawberries and chopped fresh basil.

Food Styling by Michelle Gatton; Prop Styling by Carla Gonzalez-Hart.