Back in the day, nothing could distract from riding bikes outside or playing video games indoors—except for that sweet song of the ice cream truck coming around the corner. It’s Choco Taco time!
Who could resist the power of this perfect frozen finger-food? Most kids couldn’t care less about the GMO-laden corn syrup, palm oil, soybean oil, and artificial flavors inside.
Have no fear—you can have your Choco Taco and eat it too. And a Paleo version, at that. Mary the Paleo Chef (@paleochef) shares the recipe in this video. Press play to see her easy, breezy way of putting together the ultimate throwback treat with just a few ingredients.
First, make sure the dairy-free ice cream is nice and frozen. You can buy a carton, or make it yourself. Try an instant recipe using frozen banana, almond milk, and cinnamon. Or, go for a raw chocolate version, which takes about 4 hours to set.
Then whip up your favorite Paleo cookie recipe—our go-to is this almond flour chocolate chip cookie mix. (Use extra large pieces of dough and bake for 10 to 12 minutes to keep them soft.) Right out of the oven, gently remove each cookie from the baking sheet with a spatula, carefully folding into a shell shape as you go, and placing them into a taco mold. (If you don’t have one, turn a muffin tin upside-down and slot the cookie shells into the spaces between.) Put the shells in the freezer and let sit for 10 minutes.
As you wait, make your own Magic Shell: stir together melted coconut oil and cacao powder. It’s that simple. Once the sauce hits the cold ice cream and shell, it’ll harden just like the storebought stuff, only there’s no sugar or additives. Mind. Blown.
Now put it all together. Fill each shell with ice cream, drizzle on the chocolate sauce, and freeze for 15 minutes. And just like that, all your childhood Choco Taco dreams come rushing back.
Produced and Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence