Taco ‘Bout Hot: Ice Cream Tacos with Habanero Chocolate Sauce

Taco ‘Bout Hot: Ice Cream Tacos with Habanero Chocolate Sauce


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Spice up your dessert with these ice cream tacos! Sweet, cool vanilla ice cream combines with spicy, smooth habanero chocolate sauce for the best of both worlds: hot and cold.

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Chicago, IL

Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

4 servings


  • 1 Pint of Vanilla Ice Cream
  • 3 Ounces of Heavy Cream
  • 3 Ounces of Semi-Sweet Chocolate
  • ¼ Teaspoon of Chile Habanero Hot Sauce
  • 4 Waffle Bowls
  • 2 Tablespoons of Maple Syrup
  • ¼ Cup of Chopped Peanuts

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To begin, bring the heavy cream to a simmer in a saucepan over medium-high heat. Then, remove the cream from the heat and stir in the chocolate until it’s melted -- around 2-5 minutes. Add in the hot sauce and continue stirring until everything is combined.

Next, brush the insides of the waffle bowls with the maple syrup and place them open side-down onto a plate that’s safe for the microwave. Cover each bowl with a dampened paper towel and heat them in the microwave for about 30 seconds each. This should cause the bowls to soften enough that you can mold them into the shape of a hardshell taco.

After you mold your taco shells and let them set to harden for a few minutes, carefully scoop some ice cream into each shell. Then, pour your hot chocolate sauce over each and top with peanuts!

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