This ice cream taco is a '90s nostalgia recipe that I’d love to pass on to my toddler, Teddy. The mini sizes are perfect for little hands, but even more fun for adults. Make them ahead of time so they're ready for your next get-together. I promise there won't be any leftovers! —Lucy Wang, Los Angeles, California
Lucy Wang’s Mini Ice Cream Tacos
Published on Jun. 25, 2025
Watch How to Make Lucy Wang’s Mini Ice Cream Tacos
Lucy Wang’s Mini Ice Cream Tacos
Prep Time
20 min
Yield
2 dozen
Ingredients
- 12 ice cream waffle cones
- 2 to 3 pints vanilla ice cream (or flavor of your choice)
- 2 cups chopped dark chocolate coating
- 2 cups finely chopped almonds
Directions
- Wrap 1 waffle cone with a damp (not soaking) paper towel and microwave for 20-30 seconds. Remove the paper towel. Working quickly, unroll the waffle cone. Cut it into 2 small ovals and bend each into a taco shell shape.
- Fill the shells with ice cream. Transfer them to a waxed paper-lined tray. Repeat the steps with the remaining cones and ice cream. Freeze until solid, about 4 hours.
- Melt the dark chocolate coating in a microwave and stir until smooth. If it's too thick, add 1 teaspoon coconut oil, stirring until well combined. Dip the tops of the ice cream tacos in the melted chocolate, covering all the ice cream. Immediately sprinkle on chopped almonds. Freeze until the chocolate has set.
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