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Chocolate tacos filled with ice cream, whipped cream, strawberries and chocolate sauce.
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5 from 1 vote

Chocolate Tacos

Chocolate Tacos made with lace cookies that are filled with vanilla ice cream, chocolate ice cream, whipped cream and strawberries.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: chocolate tacos, dessert taco
Servings: 12
Calories: 294kcal


For the Macerated Berries:

For the Cookies:

For the Filling:

  • 1 cup vanilla ice cream
  • 1 cup chocolate ice cream
  • ½ cup whipped cream
  • 6 oz milk chocolate melted


For the Macerated Strawberries:

  • In a small bowl, combine the strawberries, sugar and orange juice. Stir until well combined.
  • Cover and place in the fridge while you make the cookie tacos. Give it a shake or stir occasionally so all the berries soften.

For the Cookies:

  • First, preheat the oven to 350 degrees F.
  • Grab two cookie sheets and line them with parchment paper. Set aside.
  • Next, add sugar, butter and corn syrup to a small saucepan and cook over medium-low heat, stirring occasionally, until the sugar dissolves. Then remove it from the heat.
  • Combine the flour and cocoa powder in a medium size bowl. Mix well with a whisk or fork.
  • Then, add the wet ingredients you heated in the saucepan to the bowl of dry ingredients. Mix really well
  • Before baking the cookies you want to take out the things you need to shape them. I used wooden spoons for mine and then raised them up by placing each end of the wooden spoon on a cup. That way the cookies can hang while the harden and make the taco shell shape. It'll look like a DIY mini balance beam, if that helps.
  • Just to clarify, be sure to bake the cookies in small batches so you can form the taco shells while the cookies are warm. I recommend only making two at a time so you have time to shape the cookie and also because the dough spreads like crazy. They will be super flat once cooked.
  • Okay, time to bake the cookie taco shells.
  • Use a tablespoon or cookie scoop to drop the batter on the cookie sheet. You want to work in small batches so do two at a time. You'll thank me for this advice later!
  • Place the cookie sheet in the oven and bake the cookies for 6 to 8 minutes. They will spread out like crazy so don't panic
  • Remove the cookie sheet from the oven and work quickly to shape the shells. I recommend using scissors to cut the parchment around each cookie and use the parchment to help you shape the cookie around the wooden spoon until it looks like a hard taco shell. Set the wooden spoon with cookie on cups so it's elevated and drapes without touching anything while the cookie hardens. It takes a wee bit of practice so don't freak out if you break one or two till you get the hang of it.
  • Now repeat the process until all the cookies are baked and formed into hard taco cookie shells. It's a bit of a tedious process but once it's done you'll be happy you did it.
  • Once the cookies are cooled you can carefully transfer them to a paper towel or even use a taco holder to keep them safe till you're ready to serve.
  • After all the shells are cooled down you can fill the tacos.

To Melt the Chocolate:

  • You can either place the chocolate in a microwave safe bowl and melt the chocolate in the microwave for about 1-2 minutes.
  • Or you can use a double boiler if you prefer. Place the chocolate in top portion and water in the bottom portion and place over medium-low heat to let the water heat up so it melts the chocolate.
  • Now, if you don't have a double boiler you can simply use a heat proof bowl over a saucepan as an impromptu DIY double boiler. Add water to the saucepan, and chocolate to the bowl. Heat over medium-low heat till the chocolate is melted and smooth.

Assembling the Chocolate Tacos:

  • First, place each chocolate cookie shell on a plate or in a taco holder.
  • Then, scoop ice cream and place inside of each shell.
  • Next, pile on the whipped cream.
  • Then, toss some strawberries over top.
  • Lastly, drizzle with chocolate.
  • Serve!


Magnolia lace cookie recipe adapted from Paula Deen's trumpet cookies. 


Calories: 294kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 31mg | Sodium: 94mg | Potassium: 153mg | Fiber: 2g | Sugar: 30g | Vitamin A: 363IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 1mg