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Homemade Choco Tacos: An Incredible Tropical Treat

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Homemade Choco Tacos are a delightful and customizable treat that combines crispy waffle cones, creamy ice cream, rich chocolate coating, and a variety of toppings. A fun and engaging dessert perfect for any occasion.

Ingredients

For the Waffle Cones (Taco Shells):

1 cup all-purpose flour

½ cup granulated sugar

¼ teaspoon salt

½ cup unsalted butter, melted

2 large egg whites

1 teaspoon vanilla extract

23 tablespoons milk (as needed for consistency)

For the Ice Cream:

2 cups heavy cream

1 cup whole milk

¾ cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

(Optional: Additional flavorings like cocoa powder, fruit purees, extracts, etc.)

For the Chocolate Coating:

12 oz high-quality chocolate (dark, milk, or white), chopped

2 tablespoons coconut oil (or vegetable shortening)

For the Toppings:

½ cup roasted peanuts, chopped (or other nuts like almonds, pecans, etc.)

Sprinkles

Mini chocolate chips

Shredded coconut

Instructions

  1. Make the Waffle Cones (Taco Shells):
    • In a large bowl, whisk together the flour, sugar, and salt.
    • In a separate bowl, whisk together the melted butter, egg whites, and vanilla extract.
    • Pour the wet ingredients into the dry ingredients and mix until just combined. Add milk, one tablespoon at a time, until the batter is smooth and pourable but not too runny.
  2. Cook the Waffle Cones:
    • Preheat a waffle cone maker according to the manufacturer’s instructions or use a non-stick skillet over medium heat.
    • Pour about 2-3 tablespoons of batter onto the waffle cone maker or skillet. Cook until golden brown (about 1-2 minutes per side if using a skillet).
    • Immediately remove the waffle from the maker or skillet and quickly fold it into a taco shape using a taco mold or a heat-resistant spatula. Hold it in place until it cools slightly.
    • Place the taco shells on a wire rack to cool completely.
  3. Make the Ice Cream:
    • In a medium saucepan, combine the heavy cream, whole milk, sugar, and salt. Stir over medium heat until the sugar dissolves but the mixture doesn’t boil.
    • Remove from heat, add the vanilla extract (and any optional flavorings like cocoa powder or fruit puree), and refrigerate for at least 4 hours (overnight is ideal).
    • Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions (about 20-25 minutes).
    • Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
  4. Assemble the Choco Tacos:
    • Scoop the softened ice cream into the cooled taco shells, filling them generously.
    • Return the filled taco shells to the freezer for at least 30 minutes to ensure the ice cream firms up before coating.
  5. Make the Chocolate Coating:
    • In a double boiler or microwave-safe bowl, combine the chopped chocolate and coconut oil (or vegetable shortening). Stir until the chocolate is fully melted and smooth.
  6. Dip and Decorate:
    • Remove the filled taco shells from the freezer. Hold each taco by the top edge and dip the ice cream-filled portion into the melted chocolate, ensuring it’s fully coated.
    • Sprinkle with your choice of chopped peanuts, mini chocolate chips, shredded coconut, or sprinkles before the chocolate sets.
    • Place the dipped Choco Tacos on a parchment-lined baking sheet and return to the freezer for at least 15-20 minutes to allow the chocolate to harden completely.
  7. Serve and Enjoy:
    • Remove from the freezer and serve immediately. Enjoy the perfect blend of crispy, creamy, and chocolatey goodness!

Notes

Practice makes perfect—shaping waffle cones can take some time, so don’t worry if your first few aren’t perfect.

Work quickly when shaping the taco shells to prevent them from cooling and becoming brittle.

Brush the inside of the taco shell with melted chocolate to prevent the ice cream from melting through the cone.

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