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Rocko's Ice Cream Tacos | San Francisco Food Truck

Urban legend claims your taste buds change every seven years. One day you wake up, and suddenly mustard is amazing. Or a funfetti birthday cake buried beneath two inches of heavy frosting is no longer quite the draw it once was when you were seven. Lori Phillips (no relation to Terri) of Rocko’s Ice Cream Tacos knows this all too well. “My food habits changed as an adult,” she says. “Things I used to love as a kid just doesn’t taste good anymore as an adult, especially a lot of junk or comfort foods.”But she wasn’t quite ready to give up her childhood love of Choco Tacos: crisp waffle cone shells folded around ice cream and dipped in chocolate.

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Lori wanted to make a version of the Choco Taco that would appeal to a more grown-up palate. “So when I started to examine what it is, I thought let’s make an ice cream cone without all the junk. No gums, no artificial colors, no artificial flavors. No preservatives. Just get all that junk out of there. Put in what we want and leave out all the unnecessary stuff.” And since Rocko’s was named after her dog, his four-legged friends aren’t left out. By replacing ice cream with honey-sweetened Greek yogurt and chocolate with carob, she’s created an “ice cream” taco your dog can enjoy as well.

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“If you’re going to eat dessert, eat it right.”

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So what does end up in a more sophisticated ice cream taco? Lori starts off with an organic base from Three Twins Ice Cream and flavors it herself with the purest, highest quality ingredients she can find; such as salted caramel, farm strawberries, or vegan chocolate chips. She then folds it in a waffle cone shell made up of three different kinds of flours sourced from a farmer Lori met at the Farmer’s Market. “He’s now my go-to guy for most of my vegetable, eggs, and wheat,” explains Lori. “It’s grown into a really great relationship. I’ve visited the farm and go back a couple times a year. It’s the blending of those flours that really give the waffle cone its texture. That’s what makes it so special.” The concoction is then dipped in your choice of milk chocolate, white chocolate, dark chocolate or a peanut butter dip (or double dipped if that’s your thing). And finally, the dipped shell is hardened almost instantly with the magic of liquid nitrogen.

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Though she was unsure at first how the city would react to a gourmet ice cream taco cart, her doubts were unfounded. Rocko’s word-of-mouth popularity enabled them to move from a food cart at the Fort Mason Off The Grid to a mobile food truck by their second year. Though honestly, how could she go wrong appealing to the kid in all of us? As Lori puts it: “We all live stressful lives, so we all enjoy our foods and desserts, and you should. Do it with organic ingredients, do it without a bunch of fillers, corn syrup, and all of that junk you don’t want to eat anyways. If you’re going to eat dessert, eat it right.”

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Mint Chocolate Chip Ice Cream with Chocolate Shell

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Strawberry Ice Cream with Peanut Butter and Chocolate Shell

Rocko’s Ice Cream Tacos
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