Chocolate Tacos with Ice Cream and Peanuts

Chocolate Tacos with Ice Cream and PeanutsRecipe
Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Spread batter as evenly as possible on baking sheet. When shaping the shells, balance the wooden spoons between objects that are about 6 inches apart. Allow plenty of room so you can work quickly.


Serves 8 (serving size: 1 taco)
Total time: 1 Hour, 10 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 233
Fat 11.8 g
Satfat 4 g
Monofat 2.6 g
Polyfat 1.6 g
Protein 6.5 g
Carbohydrate 32.8 g
Fiber 4.5 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 121 mg
Calcium 73 mg


1/2 cup powdered sugar
1.1 ounces all-purpose flour (about 1/4 cup)
3 tablespoons unsweetened cocoa
1 teaspoon cornstarch
1/4 teaspoon salt
3 tablespoons egg whites
1 teaspoon 2% reduced-fat milk
1/4 teaspoon vanilla extract
Cooking spray
1/2 cup semisweet chocolate chips
1 teaspoon canola oil
1/2 cup finely chopped unsalted, dry-roasted peanuts, divided
2 2/3 cups vanilla low-fat ice cream


1. Preheat oven to 400°.

2. Combine first 5 ingredients, stirring well. Stir in egg whites, milk, and vanilla.

3. Coat a baking sheet with cooking spray. Using your finger, draw 4 (5-inch) circles on baking sheet. Spoon 1 tablespoon batter onto each circle, spreading to edges of circle using the back of a spoon. Bake at 400° for 6 minutes or until edges begin to brown. Loosen edges with a spatula; remove from baking sheet. Working quickly, gently drape each taco over suspended wooden spoons, gently shaping into a shell; cool completely. (Shells are delicate and should be handled carefully when shaped.) Repeat procedure to form a total of 8 shells.

4. Combine chocolate chips and oil in a microwave-safe bowl. Microwave at HIGH 1 minute or until chocolate melts, stirring after 30 seconds; stir until smooth. Gently spread about 1 teaspoon chocolate mixture on the top third of the outside of both sides of cooled shells, and sprinkle with about 1 teaspoon chopped peanuts. Spoon 1/3 cup ice cream into each shell. Drizzle remaining chocolate mixture evenly over ice cream; sprinkle evenly with remaining peanuts. Freeze for at least 30 minutes before serving.