Line a large rimmed baking pan with parchment paper; set aside. Microwave chopped chocolate in medium microwave-safe bowl on HIGH at 30-second intervals or until melted, stirring each time.
Servings and Ingredients
|4 (3.5-oz. each) pkgs. Zoet 70% cacao extra-dark chocolate bars, chopped|
|6 Old El Passo Stand 'n' Stuff yellow corn taco shells|
|4 c. It's Your Churn premium caramel waffle cone ice cream, softened|
|Kemps Ittibitz Super Power pelletized ice cream, for garnish|
Things To Grab
- Large rimmed baking pan
- Parchment paper
- Medium microwave-safe bowl
- Silicone pastry brush
Brush inside of taco shells with melted chocolate, using a silicone pastry brush. Dip top edges in chocolate and let excess drip off. Place taco shells in prepared baking pan and freeze 10 minutes or until chocolate is set.
Remove taco shells from freezer. Fill taco shells with softened ice cream and smooth top of ice cream on each. Return filled taco shells to prepared baking pan; freeze 30 minutes.
Reheat remaining chocolate in microwave on HIGH at 30-second intervals or until melted, stirring each time. Dip tops of the tacos in melted chocolate to cover; garnish with ice cream pellets, if desired. Return tacos to freezer; freeze 2 hours or until ready to serve.
Amounts Per Serving
- Total Fat: 39g
- Cholesterol: 30mg
- Sodium: 135mg
- Total Carbohydrates: 69g
- Protein: 8g