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Copycat Choco Tacos
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
85 minutes
Homemade Choco Tacos inspired by the classic treat - create your own shells or use a clever store-bought hack.
Ingredients:
  • For the ice cream (see Recipe Note)
  • 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
  • 1/4 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
Instructions:
  • Begin making the ice cream by layering vanilla ice cream in a 9x5-inch loaf pan, then spoon fudge sauce on top. Swirl the fudge into the ice cream using a butter knife or chopstick. Alternatively, perform these steps in a medium bowl. Cover the pan with plastic wrap and freeze it while you prepare the waffle shells.
  • Preheat the waffle cone maker over medium heat and lightly grease the grates with vegetable oil. Prepare a baking sheet by lining it with parchment paper.
  • Create the batter by whisking eggs, egg whites, sugar, vanilla, and salt until light and foamy in a medium bowl. Mix in flour, butter, and milk until smooth and ribbon-like consistency forms when the batter falls off the whisk.
  • For the waffle shells, spoon 1 tablespoon of batter onto the center of the heated waffle cone maker. Cook until golden brown, about 45 seconds to 2 minutes. Transfer the shell onto a clean paper towel.
  • Create the taco shells: Position the spine of a 1-inch-thick book in the middle of the warm waffle shell, then gently fold the shell around the book using a paper towel. Keep the shape for 1 minute until it sets into a taco shape. Place the shaped shell on the baking sheet and repeat for the remaining dough, yielding approximately 18 (4-inch) shells.
  • For the filling: Take the ice cream out of the freezer and give it a gentle stir to soften. Spoon approximately 3 tablespoons of ice cream into each shell. Place the filled shells back on the baking sheet and transfer to the freezer for 10 to 15 minutes.
  • Prepare the decadent chocolate coating by placing the chocolate chips in a microwave-safe bowl. Microwave in short 30-second bursts, stirring after each interval until smooth and melted. Gently mix in the luxurious coconut oil for extra richness.
  • Coat the filled shells in melted chocolate: Take the filled shells out of the freezer. Dip the edges into the melted chocolate, sprinkle with chopped peanuts, then return to the freezer for 15 to 20 minutes until the chocolate hardens. Enjoy the homemade Choco Tacos frozen! Individually wrap any leftovers with foil and store in a freezer-safe zip top bag for up to 6 months. If you enjoyed the recipe, please leave us a star rating below!

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