Salted Chocolate-Dipped Ice Cream Cookie Tacos
Salted Chocolate-Dipped Ice Cream Cookie Tacos
Ingredients
For the Cookie Shells
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 2 cups vanilla bean ice cream, slightly softened
For the Chocolate Dip
- 10 ounces dark chocolate chips, or chopped dark chocolate bar
- 1 tablespoon coconut oil, optional, for smoothness
For Garnish
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min
- 6
Scoop the dough into 4 equal portions (about 1/4 cup each) and place them on the prepared baking sheets, leaving plenty of space between each. Using the bottom of a glass or your hand, flatten each dough ball into a thin, round disc about 4-5 inches in diameter.
⏱️ 5 min
- 7
Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft. They should be pliable.
⏱️ 10 min•🌡️ 350
- 8
Immediately upon removing the cookies from the oven, use a spatula to carefully lift each warm cookie and gently fold it in half over the edge of a cooling rack or a wooden spoon to create a taco shell shape. Hold in place for a few seconds until it begins to set. If a cookie cools too much and becomes brittle, you can briefly return it to the oven for 30-60 seconds to soften again. Let the shaped cookie shells cool completely.
⏱️ 5 min
- 9
Once the cookie shells are completely cool and firm, scoop about 1/2 cup of slightly softened vanilla bean ice cream into each cookie taco. Place the filled tacos on a small baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up the ice cream.
⏱️ 35 min
- 10
While the tacos are freezing, prepare the chocolate dip. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 11
Remove the frozen cookie tacos from the freezer. Dip each ice cream-filled taco completely into the melted chocolate, allowing any excess to drip off. Immediately sprinkle with flaky sea salt. Place the dipped tacos back on the parchment-lined baking sheet.
⏱️ 5 min
- 12
Return the chocolate-dipped cookie tacos to the freezer for at least 15-20 minutes, or until the chocolate coating is completely set and firm. Serve immediately or store in an airtight container in the freezer.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Chocolate-Dipped Ice Cream Cookie Tacos
Ingredients
For the Cookie Shells
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Filling
- 2 cups vanilla bean ice cream, slightly softened
For the Chocolate Dip
- 10 ounces dark chocolate chips, or chopped dark chocolate bar
- 1 tablespoon coconut oil, optional, for smoothness
For Garnish
- 1/2 teaspoon flaky sea salt
Instructions
- 1
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 2 min - 6
Scoop the dough into 4 equal portions (about 1/4 cup each) and place them on the prepared baking sheets, leaving plenty of space between each. Using the bottom of a glass or your hand, flatten each dough ball into a thin, round disc about 4-5 inches in diameter.
⏱️ 5 min - 7
Bake the cookies for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft. They should be pliable.
⏱️ 10 min•🌡️ 350 - 8
Immediately upon removing the cookies from the oven, use a spatula to carefully lift each warm cookie and gently fold it in half over the edge of a cooling rack or a wooden spoon to create a taco shell shape. Hold in place for a few seconds until it begins to set. If a cookie cools too much and becomes brittle, you can briefly return it to the oven for 30-60 seconds to soften again. Let the shaped cookie shells cool completely.
⏱️ 5 min - 9
Once the cookie shells are completely cool and firm, scoop about 1/2 cup of slightly softened vanilla bean ice cream into each cookie taco. Place the filled tacos on a small baking sheet lined with parchment paper and freeze for at least 30 minutes to firm up the ice cream.
⏱️ 35 min - 10
While the tacos are freezing, prepare the chocolate dip. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring well after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 11
Remove the frozen cookie tacos from the freezer. Dip each ice cream-filled taco completely into the melted chocolate, allowing any excess to drip off. Immediately sprinkle with flaky sea salt. Place the dipped tacos back on the parchment-lined baking sheet.
⏱️ 5 min - 12
Return the chocolate-dipped cookie tacos to the freezer for at least 15-20 minutes, or until the chocolate coating is completely set and firm. Serve immediately or store in an airtight container in the freezer.
⏱️ 20 min