Leave it to me to turn traditional savory into over the top sweet with this Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa.
I mean JEEZ, can’t I just leave anything as is?
The real answer? NO, even the simplest of the simple I just have to mess with. I can’t help it, I just get so bored.
This actually is not the first time that I turned a taco into a dessert. I did it a few years back during my first year of the blog and while I am dead scared to even mention them because the photos are horrible, I still love those tacos.
This year’s taco is a bit different. Or well, a lot different, and a lot easier since we are not making crepes. Either taco recipe does require a little time and patience. I know, I know. UGH. I promise that nothing about this recipe is hard in any way, but you just have to, you know, wait for the ice cream to freeze.
Talk about pain in the you know what.
But promise, it’s worth the wait and extra effort.
ALSO, if you do not have an ice cream maker, you can still make these. Yeah! I gave all of you non ice cream maker people a no-churn recipe too! I just couldn’t leave anyone hanging without being able to make this recipe. It’s TOO good.
I am not really sure when and how these coconut fudge ice cream tacos with banana peanut salsa came to be. All I know is the second I had the concept down, I was up and making them. And if you know me at all, then you know how unusual this is for me. Normally I completely over analyze. I will think about a recipe, think about it more, think about whether it is really a good idea and then go back to thinking about it more. Basically what I am trying to say is that I over think and over analyze every single recipe. My brains never stops thinking, which if you are wondering, can be a bit exhausting….help.
But this one? This one was different.
The thought of a coconut milk tres leche ice cream alone sounded beyond amazing to me. It’s coconutty, vanilla-ee, sweet and with a nice touch of cinnamon. Of course, I needed to add some chocolate. This is when the chocolate balls of fudge came into play. All those little fudge balls. They sure do put the ice cream over the top. Could totally make the ice cream without them, but why would you???
That’d be just plain craziness.
The ice cream is really simple and easy to make. It has no fancy ingredients or even eggs. The secret is simply full fat coconut milk and sweetened condensed milk.
Ahhh. And maybe a little coconut rum too. Hey, it seemed appropriate, I mean it is Friday!!!
Once you have the ice cream, you just need to make some sweet taco shells. Since I felt like I was really going all out and having fun with these, I did fry my shells in a little oil, but baking them works too. Either way, you finish them up by dusting on granulated sugar. Yes, yes, yes.
They are basically just like a Mexican sopapillas, but just made a little easier.
So you have the shells. Now it’s time to fill them with ice cream and freeze. This is obviously the hard part.
When the wait is finally over, you are totally going to want to make a quick banana salsa and then dip each taco in a little bit of chocolate. Trust me, you must do this.
Not only is it fun, but it completes the ice cream taco experience.
And then you eat…
Perfect way to finish off a Mexican feast, right?!? Cinco De Mayo here we come!!
If you make this Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Tres Leches Coconut and Chocolate Fudge Ice Cream Tacos with Banana Peanut Salsa.
Servings: 12 Tacos
Calories Per Serving: 512 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tres Leches Coconut and Chocolate Fudge Ice Cream*
- Add the chocolate and 1/2 cup coconut milk to a small sauce pan and set over low heat. Heat, stirring often until the chocolate is smooth and melted. Watch closely as you do not want the chocolate to burn. Once the chocolate is melted, remove from the heat and transfer to a bowl. Place in the the fridge until firm, about 1 hour. Once the chocolate fudge is hard, remove it from the fridge and roll the fudge into half teaspoon size balls. Keep in the fridge until ready to add to the ice cream.
- Meanwhile, combine the remaining 2 cans coconut milk, sweetened condensed milk, cinnamon stick, vanilla and coconut rum in a medium size sauce pan. Bring the mixture to a low boil and then simmer 15 minutes or until just slightly thickened and coats the back of a wooden spoon. Remove from the heat and transfer to a bowl, cover and place in the fridge until cool, about 2 hour hours or 30-45 minutes in the freezer, stirring often to prevent freezing.
- To fry the shells, heat 1-2 inches of oil over medium heat in a skillet. Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time using tongs.). Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape). Remove from skillet. I have found it helpful to take an old 1 inch thick book and slightly open it with the pages fanning down and the binding up. Then balance the taco shell on the binding until set. Repeat, placing second taco shell on top of the last to drain oil and set. Hopefully you can get 2 sets on top of your binding. It should only take a few minutes for the taco shells to dry and set. Next, sprinkle the tacos generously with granulated sugar. These can be stored in a bag with piece of tin foil wedged into the shells to help them hold their shape for a day or two.
- Once the milk mixture is cool, freeze in an ice cream maker according to the manufacturer’s instructions. Fold in the chocolate fudge chunks.
- Grab your taco shells and fill each shell about 3/4 the way full with ice cream. Place in an inverted cupcake tin to help the tacos stand upright. Freeze for 4-6 hours.
- To make the chocolate shell, combine the chopped chocolate and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the tacos.
- Once the tacos are frozen, dip them into the chocolate shell and quickly sprinkle with chopped peanuts or toasted coconut. Return to the freezer for 5 minutes or until ready to serve. Before serving, top each taco with banana salsa (below).
- Combine the bananas, peanuts and coconut in a bowl. Toss well. Serve immediately with the tacos.
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*Instead of frying the tortilla shells, you can also bake them in the oven using this method. **Here is a video I found on [frying taco shells | https://www.youtube.com/watch?v=apve0z6PicM]. ***To make the ice cream without an ice cream maker, follow the directions through making the chocolate fudge balls. Then add 1 can of COLD full-fat canned coconut milk (drain off the coconut water from the top of the can before adding to the bowl, reserve the water for another use) and 1 1/2 cups COLD heavy cream to a large bowl. Beat on high speed until whipped. Gently fold in 1 can sweetened condensed milk, 1/2-1 teaspoon ground cinnamon (start with a 1/2 teaspoon, taste and add more if desired), 1 tablespoon vanilla and 1 tablespoon coconut rum until evenly combined. Fill tacos as directed above.
Oh, and since Cinco De Mayo is on a Tuesday, that means this weekend either goes all the way through until Tuesday, or that next weekend begins on Tuesday… right??