Chocolate Chip Tacos

"These are a sweet and spicy spin on a nostalgic frozen treat, perfect for any moment during the summer! The best part: you don’t have to worry about running after the ice cream truck for a Choco Taco. And the Mexican cinnamon ice cream is so easy to make, you don’t even need an ice cream machine. Of course, if you want to skip a step, you can always use store-bought ice cream in whatever flavor you prefer."
photo by Samantha S. photo by Samantha S.
photo by Samantha S. photo by Samantha S.
photo by Samantha S. photo by Samantha S.
photo by Samantha S. photo by Samantha S.
photo by Samantha S. photo by Samantha S.
Ready In:
3hrs 10mins
24 tacos




  • For the Mexican Cinnamon Ice Cream:

  • Empty the contents of the condensed milk into a medium bowl. Add the cinnamon and salt and stir to combine.
  • Pour the cream into the bowl of a stand mixer fitted with the whisk attachment, and whip on medium-high speed until soft peaks form; the cream should hold its shape and form soft ribbons upon itself.
  • Remove about one third of the cream and stir it into the condensed milk, to “lighten” the mixture.
  • Scrape the rest of the cream into the bowl and gently fold with a rubber spatula until the mixture is uniform.
  • Pour the ice cream base into a loaf pan or other shallow but wide baking dish or bowl. Freeze overnight.
  • For the chocolate chip cookies:

  • Preheat oven 350 degrees.
  • In a large bowl, whisk together the flour, baking soda, baking powder and salt; set aside.
  • In a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy.
  • Then, add the egg and vanilla and scrape down the bowl.
  • On low speed, add the flour mixture in two installments and mix until just incorporated.
  • Next, add the chocolate and mix until evenly distributed.
  • Scoop by rounded tablespoons onto two parchment-lined cookie sheets. Press the balls of dough down with your hands slightly to make a 2” disk.
  • Sprinkle the tops of each cookies with a few flakes of the Maldon salt.
  • Bake for 7 to 10 minutes until the edges are just slightly brown but the centers of the cookies are a little loose, This will ensure the cookies will still be soft when frozen. Let cool on the pan.
  • To assemble:

  • Once the cookies are completely cooled, place half of them bottom side up on a sheet or dish that will fit in your freezer.
  • Remove the ice cream from the freezer and scoop a large mound onto one cookie; I like to use a 3-ounce ice cream scoop.
  • Working quickly, place the remaining cookies on top of the ice cream and place back in the freezer. If you feel safer, do this in small batches so the ice cream doesn’t melt.
  • Let the sandwiches freeze at least 4 hours, if not overnight.
  • To finish, gently melt the chocolate in a heat-proof bowl in the microwave.
  • Stir in the oil. Line a sheet, dish or plate (that will fit in your freezer) with parchment or wax paper.
  • Working with a few cookies at a time, cut the cookies in half. It is best to do this with the cookie standing up, this way the ice cream will not smoosh out.
  • Dip or smear the cut side of the sandwich in the chocolate; let the excess drip off or wipe it on the side of the bowl.
  • Place the taco, chocolate side down on the prepared pan and place in freezer. Repeat until all the tacos are done, keeping an eye on the ice cream to make sure it’s not melting!
  • Let firm in the freezer for 2 hours.
  • Garnish your tacos as you see fit: chopped nuts, toasted coconut, sprinkles, crushed cinnamon candies, pop rocks -- anything that makes you happy and keeps you cool.

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  1. Samantha S.
    I made my cookies a little bit bigger - 3 tablespoon scoops instead of 1. My yield was about 18.


Contributing Host of Cooking Channel's "Unique Sweets", guest judge on "Chopped" "Beat Bobby Flay" "Worst Cooks In America" and Pastry Director of Craveable Hospitality Group.
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