Chocolate-Coated Ice Cream

Chocolate-Coated Ice Cream Tacos/Rolls with Toppings

This recipe combines the crispiness of a cookie or waffle cone, the creaminess of ice cream, and the rich indulgence of chocolate. You can customize the ice cream flavor and toppings to your liking.

Yields: 6-8 servings Prep time: 45 minutes Chill time: 3-4 hours (or overnight)

Ingredients:

For the “Taco/Roll” Shells (Waffle Cone Style):

• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (125g) all-purpose flour
• 1/4 teaspoon salt
• 2-4 tablespoons milk (as needed for consistency)

Alternatively, for a simpler approach, you can buy:

• Pre-made waffle cones or large fortune cookies (unfolded and reshaped quickly while warm)
• Large pizzelle cookies

For the Ice Cream Filling:

• 1.5 quarts (approx. 1.4 liters) of your favorite ice cream (vanilla, coffee, or a creamy caramel would be excellent choices to match the visual)
  • Pro Tip: For easier scooping and shaping, let the ice cream soften slightly at room temperature for about 10-15 minutes before filling.

For the Chocolate Coating:

• 1.5 cups (approx. 250g) chocolate chips (milk, dark, or semi-sweet, depending on your preference)
• 2 tablespoons coconut oil (optional, but helps make the chocolate smoother and easier to coat, and gives a snappier finish)

For the Toppings (as pictured):

• 2 tablespoons finely chopped roasted almonds or other nuts (peanuts, pecans, walnuts)
• 2 tablespoons chocolate sprinkles or mini chocolate chips
• 1 tablespoon crushed coffee beans (optional, but visible in the picture and adds a great flavor if using coffee ice cream)

Equipment:

• Waffle cone maker or Pizzelle maker (if making shells from scratch)
• Spatula or offset spatula
• Small saucepan or microwave-safe bowl for melting chocolate
• Parchment paper or wax paper
• Baking sheet
• Freezer

Instructions:

Part 1: Making the “Taco/Roll” Shells (Waffle Cone Style)

1. Prepare Batter (if making from scratch): In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Adjust Consistency: The batter should be thick but pourable. If too thick, add milk 1 tablespoon at a time until you reach the desired consistency.
4. Heat Waffle Cone/Pizzelle Maker: Preheat your waffle cone maker or pizzelle maker according to the manufacturer’s instructions.
5. Cook Shells: Spoon about 1-2 tablespoons of batter onto the center of the hot maker (adjust amount based on your maker’s size). Close and cook until golden brown and crisp (usually 30-60 seconds).
6. Shape Shells: This step is crucial and needs to be done very quickly while the shell is hot and pliable.
   • For Tacos: As soon as you remove the hot shell, immediately drape it over a dowel, rolling pin, or even the handle of a wooden spoon to create a taco shape. Hold it gently until it sets (a few seconds).
   • For Rolls (as pictured): If you want a more cylindrical shape like the image, you’ll need a cylindrical mold (e.g., a cannoli form, a clean, heat-proof PVC pipe section, or even roll it tightly around a thick wooden spoon handle). Once cooked, immediately wrap the warm shell around the mold and hold until it sets.
   • Note: If the shells become too stiff to shape, you can briefly place them back on the warm (not hot) maker for a few seconds to soften slightly.
7. Cool Shells: Carefully transfer the shaped shells to a wire rack to cool completely. They will crisp up as they cool.

Part 2: Filling the Shells with Ice Cream

1. Soften Ice Cream: Remove your chosen ice cream from the freezer and let it soften at room temperature for 10-15 minutes, or until it’s pliable enough to scoop and mold easily but not melted.
2. Fill Shells: Using an ice cream scoop or a spoon, generously fill each cooled shell with ice cream. Pack it in firmly to prevent air pockets. Smooth the top with the back of a spoon or an offset spatula.
3. Freeze Filled Shells: Place the filled shells on a baking sheet lined with parchment paper. Transfer the baking sheet to the freezer and freeze for at least 2-3 hours, or until the ice cream is very firm. This is essential to prevent the ice cream from melting too quickly during the chocolate coating step.

Part 3: Chocolate Coating and Toppings

1. Prepare Toppings: Have your chopped nuts, chocolate sprinkles, and crushed coffee beans (if using) ready in separate small bowls or on a plate.
2. Melt Chocolate: In a small saucepan over low heat or in a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using). Stir frequently until smooth and completely melted. Be careful not to overheat the chocolate, as it can seize. If melting in the microwave, heat in 30-second intervals, stirring after each, until smooth.
3. Coat Ice Cream Rolls: Remove the frozen ice cream rolls from the freezer, working with one or two at a time to keep the others frozen.
   • Dip or Spoon: Hold one end of the ice cream roll. Carefully dip the ice cream portion (and optionally, the edge of the shell) into the melted chocolate. You can also use a spoon to generously drizzle and spread the chocolate over the ice cream and the visible part of the shell, ensuring good coverage. The cold ice cream will help the chocolate set quickly.
4. Add Toppings: Immediately after coating with chocolate, sprinkle your desired toppings over the wet chocolate. Gently press them onto the chocolate if needed to ensure they adhere.
5. Freeze Again: Place the coated and topped ice cream rolls back on the parchment-lined baking sheet. Return them to the freezer for at least 1 hour, or until the chocolate is completely set and the ice cream is firm again.

Serving:

Serve your Chocolate-Coated Ice Cream Rolls directly from the freezer. They are best enjoyed immediately after the chocolate has set.

Tips and Variations:

• Ice Cream Flavors: Experiment with different ice cream flavors like mint chip, strawberry, cookies and cream, or even a sorbet for a lighter option.
• Chocolate Types: Use white chocolate, milk chocolate, or dark chocolate for the coating. You can even swirl different types together.
• Other Toppings: Get creative! Crushed cookies (Oreos, graham crackers), shredded coconut, mini marshmallows, dried fruit bits, or a drizzle of caramel or fudge sauce after the chocolate has set.
• Make Ahead: These treats can be made several days in advance and stored in an airtight container in the freezer.
• For Crispier Shells: Ensure your shells are cooked until deeply golden and allowed to cool completely on a wire rack to prevent sogginess. Humidity can affect crispiness, so it’s best to assemble and freeze soon after making the shells.

Enjoy your homemade indulgent ice cream treats!