In case you’ve never indulged in a Choco Taco, it’s vanilla ice cream with chocolate fudge ripples stuffed into a sugar cone that looks like a taco shell. The edges are covered with melted chocolate and a sprinkle of chopped peanuts. It’s what childhood dreams are made of. While you may not be able to find Choco Tacos at your local convenience store anymore, you can easily make it at home. Make a bunch—this recipe makes about 14 small treats—and freeze them individually wrapped in aluminum foil for an easy grab-and-go frozen snack for kids and kid-like adults in your life.
Let’s Taco About Making Your Own Shells
Making your own taco-shaped waffle shells is easier than you think. All you need is a waffle cone maker, paper towels, and a 1-inch-thick book. Mix up a quick and easy sugar cone batter, simply cook it until golden, and fold it over the spine of the book into the shape of a taco. That’s it! This recipe calls for a waffle cone maker or iron. Unlike a classic waffle iron, it has very shallow grids to make light and crispy shells, not big fluffy waffles. If you have a pizzelle maker, that will work as well! Since machine settings vary, make a test batch to find the right temperature to get the shells evenly golden brown.
Make the Waffle Shells in Advance
The waffle shells are best used the same day, but can be made up to 3 days in advance and stored in an airtight container or reusable zip top bag. To maintain their crispy texture, cool them fully before storing.
Ideas for Fun Variations
Sure, it’s called a taco, but you can shape the waffle shell into a traditional cone or even a bowl. Fill the shells with chocolate ice cream instead of vanilla ice cream.Smear a layer of peanut butter on the shell before adding the ice cream.Swap out chopped peanuts for sprinkles!
More Nostalgic Treats
Classic Blondies 7-Layer Magic Bars Spritz Cookies Peanut Butter Cookies Peanut Butter Buckeyes
3 cups vanilla ice cream, softened 1 cup store-bought chocolate fudge sauce
For the homemade shells (see Good to Know box above)
Vegetable oil, for greasing the waffle cone maker 1 large egg 2 large egg whites 1/2 cup (100g) sugar 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 1 cup (130g) all-purpose flour 4 tablespoons unsalted butter, melted 2 tablespoons whole milk
For the chocolate coating
2 cups (16 ounces) semi-sweet chocolate chips 1 tablespoon coconut oil 1/2 cup finely chopped unsalted peanuts
Set a clean paper towel on the counter next to the waffle maker. Carefully lift the shell and place it on top of the paper towel. Set the formed shell aside on the prepared baking sheet and make the remaining shells—you’ll get about 18 (4-inch) shells. Return the homemade Choco Tacos into the freezer for 15 to 20 minutes, until the ice cream and chocolate hardens. Enjoy them frozen! Wrap leftovers individually with foil and pop them into a freezer-safe zip top bag for up to 6 months in the freezer. Did you love the recipe? Leave us stars below!
