Choco Taco Tutorial | Step by Step | Gluten-Free Dairy-Free Paleo Low Carb Waffle Cone
- Mary Draper
- 3 days ago
- 3 min read
You loved our choco taco video when we launched our ice cream “tacos” at our bakery this spring, but we got many comments about our equipment… so here’s a full tutorial that you can follow at home, with no special equipment.
BUT we’ve linked our waffle cone maker below too, in case you love the waffle cone recipe and want to make them with the pattern. It’s pretty affordable. You def don’t need an expensive industrial one.
Let’s jump in & make some ice cream tacos!! Watch the full step-by-step tutorial here: https://youtu.be/IEyu5_QlBzk
🌮CONES
-2/3c almond flour
-pinch sea salt
-2 eggs*
-2 tbsp maple syrup (or liquid sugar substitute like liquid allulose for low carb)
-2 tbsp coconut oil, melted
-1 tsp vanilla
🍨ICE CREAM
-Ice cream of choice (use dairy-free or vegan ice cream if you prefer - that's what I used to make ours df!), pulled from freezer for 15-20 minutes so it can soften. You can make it easier by using store bought ice cream, or go fancy and make your own. Here are some df/v ice cream recipes that we’ve uploaded on our channel recently that you could use:
🍦DF/V vanilla no churn https://youtu.be/K1ZsUllQ-Ks
🍦DF/V pistachio no churn https://youtu.be/d105swS5WRQ
🍦DF/V zucchini nice cream https://youtu.be/rk7LphtbTCA
🍦DF/V vanilla or chocolate in the Ninja Creami https://youtu.be/06kIJFR59WA
🍦DF/V high protein ice cream in the Ninja Creami https://youtu.be/5GEQVhwA9nw
🌰🍫TOPPINGS
-1/2 dark chocolate chips
-1 tbsp coconut oil
-your choice of nuts or sprinkles
STEPS:
-Preheat skillet, crepe maker on medium heat or waffle cone maker on high setting**
-Combine ingredients
-Spray skillet, crepe maker or waffle cone maker with spray avocado oil (only needed before first)
-Use flat red scoop of batter
-Spread batter: if using skillet or crepe maker, use a spatula to gently spread the batter. If you have a waffle cone maker: gently press waffle maker closed until the clip latches
-Set timer for 2minutes (if using waffle cone maker it is done after 2minutes, remove and shape while hot); if using skillet or crepe maker, flip your waffle cone with a spatula and set another 2 minute timer.
-When done, use spatula to pull waffle cone off (be careful it’s hot!!), and shape into taco using an upside down muffin tin (you can also prop a cutting board standing up and shape it over an edge but it doesn’t work quite as well) and cool in upside-down muffin tin
-Place in freezer to set the shape
-Then fill with softened ice cream of choice (we used So Delicious coconut vanilla vegan ice cream to make it dairy-free; it isn’t vegan because we used eggs in the cone). Be gentle, the waffle cone will be fragile at this point.
-Pop back in the freezer for 30+minutes to resolidify the ice cream
-Melt chocolate chips with a spoon of coconut oil, then dip the ice cream edge of your taco in chocolate covering part of the cone to seal in the ice cream, and before the chocolate sets, sprinkle with your choice of nuts or sprinkles.
-Pop back in the freezer until the chocolate sets, then enjoy!!
NOTES:
*we tried many many times to pull the eggs out and make this fully vegan but couldn’t get it to work, sorry. But we’ll keep trying and definitely let you know when/if we get it!!
**if you want to get a waffle cone maker like ours, we don’t have a big commercial one, just this affordable home one from Amazon:
=================================
Fav Products* 🇨🇦 https://www.amazon.ca/shop/mindfulbakehouse
Fav Products* 🇺🇸 https://www.amazon.com/shop/mindfulbakehouse
=================================
affiliate links, we may make a small % from sales
Comments