When Banana Pudding Meets Choco Taco—It’s a Wrap
Craving a sweet treat that actually hits? Say hello to this wild and wonderful creation from @daronthechef—the Biscoff Banana Pudding Choco Taco. It’s crispy, creamy, chocolatey, and straight-up dreamy.
Imagine a taco shell made from a lightly sweet batter, filled with banana pudding-infused ice cream, dipped in chocolate, and topped with crushed Biscoff cookies. It’s the best parts of banana pudding, ice cream sandwiches, and choco tacos all in one epic bite. Make it for the culture. Make it for the ‘Gram. But most of all—make it because it tastes insane.
Ingredients
Taco Shells:
- 1 cup all-purpose flour
- ¼ cup sugar
- ¼ tsp salt
- 2 large egg whites
- ¼ cup milk
- 2 tbsp melted butter
- ½ tsp vanilla extract
Banana Pudding Ice Cream:
- ⅓ cup granulated sugar
- 1 tbsp instant banana pudding mix (originally vanilla—feel free to use 2 tbsp for more flavor)
- 1 cup whole milk
- ¾ cup + 1 tbsp heavy cream
- 1 tsp vanilla extract
Assembly & Toppings:
- Chocolate for dipping
- Crushed Biscoff cookies
- Optional: whipped cream, extra banana slices
Step-by-Step Instructions
Step 1: Make the Taco Shell Batter
- In a mixing bowl, whisk together melted butter, sugar, egg whites, and vanilla extract.
- Add in flour and salt and whisk until smooth.
- The batter should be slightly thicker than pancake batter.
Step 2: Cook the Taco Shells
- Heat a nonstick skillet or pizzelle press.
- Spoon in batter and spread into thin circles (like crepes).
- Cook until golden on one side, then flip briefly.
- While warm, gently shape over a rolling pin or similar object to form taco shells. Let cool and harden.
Step 3: Make the Banana Pudding Ice Cream
- In a separate bowl, whisk together granulated sugar, banana pudding mix, whole milk, heavy cream, and vanilla extract until fully combined.
- Chill the mixture for at least 30 minutes.
- Once chilled, churn in an ice cream maker according to the manufacturer’s instructions (or pour into a freezer-safe container and stir every 30–45 minutes until creamy and set).
- Right before the ice cream is fully set, fold in 4–6 crushed Biscoff cookies or blend whole cookies directly into the mixture for extra crunch and caramelized flavor.
- Freeze until firm, at least 4 hours or overnight.
Step 4: Assemble and Freeze
- Fill taco shells with scoops of banana pudding ice cream.
- Place filled tacos in the freezer and let harden for easier chocolate dipping.
Step 5: Dip and Decorate
- Melt the chocolate and let it cool slightly.
- Dip the tops of frozen tacos in chocolate.
- Immediately sprinkle with crushed Biscoff cookies.
- Freeze again to set.
Pro Tips & Serving Suggestions
- Freeze between steps: This helps the tacos hold their shape and makes the chocolate coating process much easier.
- More banana flavor? Add mashed ripe banana to the ice cream base or fold in banana slices before freezing.
- Party-ready: Make a batch ahead and serve at cookouts or birthdays—guaranteed crowd-pleaser.
- Try different dips: White chocolate, caramel drizzle, or even peanut butter shells for a fun twist.
About the Creator
Daron is a chef and content creator known for reimagining classic comfort foods with a twist. From viral sweets to savory mashups, he brings bold energy and unapologetic flavor to everything he touches.
Follow him for food that’s fun, creative, and made to be shared.
Daron the Chef | @daronthechef