Decadent Chocolate Cinnamon Crunch Tacos
Indulge in a delightful twist on a summer favorite with these Decadent Chocolate Cinnamon Crunch Tacos. Packed with a rich Mexican cinnamon ice cream that you can whip up in minutes—no ice cream machine required—these tacos are the ultimate epitome of frozen bliss. Each taco features a soft, chewy chocolate chip cookie shell dusted with flaky sea salt, perfectly encasing smooth and creamy ice cream. Assemble these sweet treats for a party, or enjoy them as a nostalgic snack reminiscent of warm summer nights. Discover the joy of creating your own frozen dessert that brings the flavors of chocolate and cinnamon together in a delightful crunchy shell, allowing you to skip the ice cream truck and enjoy a homemade delight any day of the week!
N/A
Servings
133
Calories
18
Ingredients
Ingredients
sweetened condensed milk
1 (14 ounce) can (none)
heavy cream
2 cups (none)
Mexican cinnamon
1 tablespoon (none)
kosher salt
1/2 teaspoon (none)
unsalted butter
10 tablespoons (at room temperature)
granulated sugar
1/2 cup (none)
light brown sugar
3/4 cup (packed)
large egg
1 (none)
vanilla extract
1/2 tablespoon (none)
all-purpose flour
1 3/4 cups (none)
baking powder
3/4 teaspoon (none)
baking soda
3/4 teaspoon (none)
kosher salt
3/4 teaspoon (none)
Valrhona dark chocolate
10 ounces (chopped)
coarse sea salt (Maldon or similar)
2 tablespoons (for garnish)
Valrhona dark chocolate (for dipping)
4 ounces (chopped)
vegetable oil
1 teaspoon (none)
assorted festive decor
to taste (like candy sprinkles or nuts)
Instructions
1
Begin by preparing the Mexican Cinnamon Ice Cream. In a medium bowl, combine the sweetened condensed milk, Mexican cinnamon, and kosher salt. Mix well until fully blended.
2
In a stand mixer fitted with the whisk attachment, pour in the heavy cream and whip on medium-high speed until soft peaks form and the cream holds its shape.
3
Take out about one third of the whipped cream and stir it into the condensed milk mixture to lighten it. Gently fold the remaining whipped cream into the ice cream base using a rubber spatula until there are no streaks remaining.
4
Transfer this ice cream mixture into a loaf pan or any shallow wide dish, covering it with plastic wrap and freezing it overnight or for at least 6 hours.
5
Next, preheat the oven to 350°F (175°C). Prepare two cookie sheets lined with parchment paper and set aside.
6
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then set this mixture aside.
7
Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and both sugars together on medium speed until it becomes light and fluffy. Add in the egg and vanilla extract, mixing until the mixture is well combined, and then scrape down the bowl.
8
Gradually add the dry flour mixture to the wet ingredients in two increments, mixing on low speed just until incorporated. Fold in the chopped Valrhona dark chocolate until evenly distributed throughout the dough.
9
Scoop rounded tablespoons of dough onto the prepared cookie sheets. Gently shape each mound into a 2-inch disk and sprinkle the tops with Maldon sea salt flakes.
10
Bake the cookies in the preheated oven for 7 to 10 minutes or just until the edges are starting to brown but the centers are still slightly underbaked. Let the cookies cool on the pan to maintain softness.
11
To assemble the tacos, ensure that the cookies have cooled completely. Place half of them, bottom side up, on a dish suitable for the freezer.
12
Scoop a generous mound of the prepared Mexican cinnamon ice cream onto one cookie, preferably using a 3-ounce ice cream scoop. Quickly place a second cookie on top, then repeat the process until all the ice cream tacos are assembled.
13
Freeze the assembled tacos for at least 4 hours or overnight to firm up.
14
While the tacos are freezing, melt the remaining dark chocolate in a heat-proof bowl using a microwave, stirring in vegetable oil for smooth consistency.
15
Once the cookies are ready, remove them from the freezer. Stand each cookie sandwich up and cut them in half vertically to expose the ice cream.
16
Dip or smear the cut side of each taco in the melted chocolate, letting the excess drip off, and place them squarely on a parchment-lined plate or dish suitable for the freezer. Repeat this with all tacos.
17
Place all dipped tacos back into the freezer for around 2 hours for the chocolate to set completely.
18
Garnish your finished tacos with your choice of toppings like chopped nuts, toasted coconut, colorful sprinkles, crushed cinnamon candies, or even pop rocks for a fun surprise.
Nutrition Information
7g
Fat
18g
Carbs
1.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Chocolate Cinnamon Crunch Tacos?
They are a unique frozen dessert featuring no-churn Mexican cinnamon ice cream sandwiched between salty chocolate chip cookies, which are then sliced in half and dipped in dark chocolate.
Do I need an ice cream machine for this recipe?
No, this recipe uses a simple no-churn method that involves folding whipped cream into a sweetened condensed milk base.
What are the primary ingredients in the Mexican cinnamon ice cream?
The ice cream is made using sweetened condensed milk, heavy cream, Mexican cinnamon, and a touch of kosher salt.
How long does the ice cream need to freeze initially?
The ice cream base should be frozen for at least 6 hours or overnight before assembly.
What kind of chocolate is recommended for the cookies and dipping?
The recipe calls for Valrhona dark chocolate, both chopped for the dough and melted for the dipping stage.
At what temperature should the cookies be baked?
The oven should be preheated to 350°F (175°C) for baking the cookie shells.
How do I prevent the cookies from becoming too hard?
Bake them for only 7 to 10 minutes until the edges are brown but the centers are still slightly underbaked, then let them cool on the pan to maintain softness.
How do I achieve the 'taco' shape?
Once the ice cream sandwiches are frozen firm, you cut them in half vertically to expose the ice cream and create the taco-style appearance.
What is the purpose of adding vegetable oil to the dipping chocolate?
Mixing a teaspoon of vegetable oil into the melted dark chocolate helps achieve a smooth, dippable consistency.
How long should the assembled tacos freeze before they are served?
After assembly and dipping, the tacos should freeze for at least 4 hours total (2 hours after dipping) to ensure they are firm.
What toppings can be used for garnish?
You can use chopped nuts, toasted coconut, colorful sprinkles, crushed cinnamon candies, or pop rocks.
What is the calorie count per serving?
Each serving contains approximately 133 calories.
What is the fat content per serving?
There are 7 grams of fat per serving.
How many carbohydrates are in each taco?
Each serving contains 18 grams of carbohydrates.
How much protein is in this dessert?
Each taco provides about 1.5 grams of protein.
How many ingredients are required in total?
The recipe requires 18 ingredients in total.
Can I use regular cinnamon instead of Mexican cinnamon?
While Mexican cinnamon is preferred for its specific flavor profile, regular cinnamon can be used as a substitute if necessary.
What kind of salt is used for the garnish?
Maldon sea salt flakes or a similar coarse sea salt is used to top the cookies.
How do I lighten the condensed milk mixture?
Stir about one-third of the whipped heavy cream into the condensed milk mixture before gently folding in the rest.
What size should the cookie dough disks be?
The rounded tablespoons of dough should be shaped into 2-inch disks before baking.
What type of mixer attachment is used for the cream?
A whisk attachment should be used to whip the heavy cream until soft peaks form.
What attachment is used for the cookie dough?
A paddle attachment is used to cream the butter and sugars together.
Is the butter used at room temperature?
Yes, the 10 tablespoons of unsalted butter should be at room temperature for proper creaming.
How many eggs are needed for the cookie dough?
The recipe requires one large egg.
What sugars are used in the cookie shells?
The recipe uses a combination of 1/2 cup granulated sugar and 3/4 cup packed light brown sugar.
Can I prepare the ice cream in a loaf pan?
Yes, a loaf pan or any shallow wide dish is suitable for freezing the no-churn ice cream.
Should the cookies be bottom-side up during assembly?
Yes, place half of the cookies bottom-side up on a freezer-safe dish to make it easier to add the ice cream.
How much ice cream goes into each sandwich?
A generous mound, ideally using a 3-ounce ice cream scoop, should be placed on each cookie.
How do you apply the chocolate to the cut side of the taco?
You can either dip the cut side directly into the melted chocolate or smear it on with a spoon.
Why is Maldon salt used on the cookies?
The sea salt flakes provide a crunchy texture and a salty contrast to the sweet chocolate and cinnamon flavors.