Trending Dessert: Copycat Choco Tacos with Strawberries

Rumors are swirling of the beloved Choco Taco being discontinued. For many, this ice-cream truck favorite brings back childhood nostalgia and memories of summer's past. But fret not—just because the Choco Taco might be discontinued doesn't mean you can't enjoy the favorite ice cream taco.

Our dupe Choco Taco combines all the elements you know and love about the classic—with one twist—California Giant Berry Farms strawberries! But don't limit your creativity when it comes to recreating the Choco Taco: a variety of ice cream flavors, sprinkles, and berry types (such as blueberries, raspberries, and blackberries) make for an unforgettable summer treat. 

Serving a group? Create a "build your own taco" bar! 

Ingredients

For Taco Batter:

2 whole eggs

2 egg whites

⅓ cup brown sugar

1 tsp kosher salt

1 tsp vanilla

1 cup flour

5 Tbsp whole milk

For Filling:

1 pint strawberry ice cream

6 large strawberries, small diced

For Topping:

2 ½ cup dark chocolate baking chips (sweetened)

½ cup whole milk

Sprinkles (optional)

**Will need 1 book, and make room in your freezer for a small sheet tray (big enough to fit 12 small taco shells) and line with parchment paper.

Instructions:

In a medium mixing bowl, mix 1 pint strawberry ice cream with diced strawberries, return to freezer.

In a medium mixing bowl, whisk together eggs, brown sugar, salt, vanilla, and milk until light and airy.  Whisk in flour until well incorporated.

Heat a nonstick skillet over medium heat, and once hot, add 1 Tbsp batter to middle of the pan and IMMEDIATELY spread it out with the back of the measuring spoon so that it is thin as possible (think as thin as a crepe).

Cook for 25 seconds, flip, and cook the other side for 25 seconds more.

Immediately remove from pan and drape over the spine of a book to form the taco shape. Use your hands to gently press the sides against the book and shape it more until it is completely cooled. Once cool to the touch, put in freezer right away. Repeat with the rest of the batter.

Freeze taco shells until hardened. Once hard, remove taco shells and fill with strawberry ice cream filling. Return to the freezer and freeze for at least 1 hour.

In a medium bowl, microwave chocolate chips and milk in 30 second intervals until completely melted. Mixing each time.

Remove tacos in batches and stand them up on a piece of parchment paper. Drizzle lots chocolate over top and return to the freezer.

Let freeze until chocolate has hardened and enjoy!