JicaFoods Choco Taco (gf, keto, paleo)
These choco tacos are made with a surprising ingredient: jicama. The jicama wraps from JicaFoods gives the tacos a nice crunch that makes these choco tacos so fantastic!
Equipment
- An ice cream scoop
- A microwave-safe bowl
Ingredients
- 1 package JicaWraps
- 12 scoops ice cream
- 12 ounces melted chocolate
- 1 tablespoon sprinkles
Instructions
- Prepare a baking sheet by lining it with parchment paper. Set aside.
- Lay a JicaWrap on a cutting board and put one scoop of ice cream in the middle. Fold the JicaWrap over and lay on the baking sheet.
- Continue step 2 until all the JicaWraps are filled with ice cream. Put the baking sheet in the freezer.
- Melt the chocolate in a microwave safe bowl and stir until smooth.
- Take the baking sheet out of the freezer and dip half of each taco in the melted chocolate. Lay back on the baking sheet. Drizzle with extra chocolate and sprinkles.
- Put the tacos on the baking sheet back in the freezer and freeze for at least 15 more minutes.
Notes
Store the frozen choco tacos in the freezer in an airtight ziplock bag.
Tried this recipe?Let us know how it was!