Ingredients:

  • 1 cup (125g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and cooled slightly
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 cups (475ml) heavy cream
  • 1 cup (235ml) whole milk
  • 3/4 cup (150g) granulated sugar
  • 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
  • Pinch of salt
  • 6 large egg yolks
  • 12 ounces (340g) semi-sweet chocolate, chopped
  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 cup (120g) salted peanuts, finely chopped

Instructions:

  1. Whisk together flour, sugar, and salt for the waffle cone tacos.
  2. Whisk in melted butter, egg whites, vanilla extract, and milk until smooth.
  3. Cook in a waffle cone maker until golden brown and crisp. Immediately shape into taco shells. Cool completely.
  4. Heat cream, milk, sugar, vanilla bean (if using) and salt in a saucepan for the vanilla bean ice cream.
  5. Whisk egg yolks in a separate bowl.
  6. Temper the egg yolks with the hot cream mixture, then return to the saucepan.
  7. Cook over medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170-180°F).
  8. Strain the custard and chill thoroughly (at least 4 hours). Churn in an ice cream maker. Stir in vanilla extract if not using a vanilla bean.
  9. Spoon or pipe ice cream into the cooled waffle taco shells. Freeze until solid (at least 1 hour).
  10. Melt chocolate and coconut oil in a double boiler or microwave until smooth for the chocolate coating.
  11. Dip each frozen taco into the melted chocolate, coating evenly. Immediately sprinkle with chopped salted peanuts.
  12. Return to freezer until chocolate is set. Serve your delicious Copycat Choco Tacos!