When I heard the original Choco Taco was being discontinued, I knew I had to take matters into my own hands. That classic combo of a crisp waffle shell, creamy ice cream, chocolate shell, and peanuts? Pure childhood magic. So I set out to recreate it at home—and honestly, I might never go back to store-bought again (if it ever comes back, that is).
These homemade Choco Tacos are surprisingly simple to make and totally customizable. Whether you’re throwing a summer bash, planning a nostalgic dessert night, or just want to impress your friends with something unexpected, these little frozen treats are the way to go.
Why I’m Obsessed With These DIY Choco Tacos
Besides being incredibly fun to assemble (and eat), here’s why these have become a regular in my freezer:
- Crispy, sweet taco shells made from simple waffle batter
- Endless filling options—classic vanilla or go wild with flavor
- Thick chocolate coating that snaps perfectly when you bite
- Make-ahead friendly for parties or late-night cravings
If you’ve never had a Choco Taco, imagine a mashup of an ice cream cone and a chocolate-dipped bar—with a peanutty crunch on top. Now picture it in taco form. Yeah, it’s as good as it sounds.
What You’ll Need
(Makes 6 Choco Tacos | Prep Time: 30 minutes | Chill Time: 2+ hours)
For the Shells:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
You’ll also need a pizzelle maker, waffle cone maker, or skillet + shaping tool (like the handle of a spoon).
For the Filling & Topping:
- 1 pint vanilla ice cream (or your favorite flavor)
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (for smoother melting)
- 1/2 cup chopped peanuts (or almonds, sprinkles, etc.)
How I Make Choco Tacos (Step-by-Step)
1. Make the Waffle Shells
In a mixing bowl, I whisk together the eggs, sugar, and salt until light and frothy. Then I stir in the flour, melted butter, and vanilla until I have a smooth, pourable batter.
Using my pizzelle maker (or waffle cone maker), I cook the batter for about 30 seconds to a minute—just until golden brown and pliable. As soon as I remove a circle, I quickly fold it over a utensil handle or rolling pin to form a taco shape. It hardens in seconds, so I work fast.
2. Freeze the Shells
Once shaped and cooled, I pop the empty shells in the freezer for about 15 minutes. This helps them stay crisp and ready for filling.
3. Fill With Ice Cream
I let the ice cream soften a bit so it’s easy to scoop and spread. Then I carefully spoon it into each shell, pressing it in gently and smoothing the edges. Once they’re filled, I lay them on a parchment-lined baking sheet and freeze again for 1–2 hours, or until solid.
4. Dip and Top
While the tacos are freezing, I melt the chocolate chips with coconut oil in the microwave, stirring every 30 seconds until smooth. Once the tacos are frozen solid, I dip the tops in the melted chocolate and immediately sprinkle on chopped peanuts.
5. Freeze Until Set
Back into the freezer they go until the chocolate is firm—about 15–20 minutes. After that, they’re ready to serve or store in a zip-top bag for whenever the craving hits.
My Tips for Choco Taco Success
- Work quickly with the shells: They set fast, so shape them right off the press.
- Use softened—not melted—ice cream: Easier to spread without making a mess.
- Freeze between each step: Keeps everything firm and manageable.
- Customize toppings: Go wild—coconut flakes, rainbow sprinkles, crushed cookies, you name it.
Flavor Variations I Love
Once I nailed the classic version, I started experimenting. Here are some fun spins:
- Cookies & Cream: Oreo ice cream + white chocolate dip + crushed cookie topping
- Strawberry Shortcake: Strawberry ice cream + crushed freeze-dried strawberries
- Peanut Butter Lovers: Peanut butter ice cream + chocolate shell + Reese’s pieces
- Mint Chip Magic: Mint chip ice cream + dark chocolate shell + mini chocolate chips
- S’mores Tacos: Toasted marshmallow ice cream + graham cracker bits + drizzle of chocolate
You can also switch up the shell flavor with a little cocoa powder or cinnamon in the batter.
When I Serve These
These Choco Tacos are made for summer, but I’ve served them year-round for:
- Backyard BBQs (kids AND adults love them)
- Birthday parties as a surprise dessert
- Ice cream socials with a DIY toppings bar
- Retro dessert nights with other nostalgic treats
- Movie nights—straight from the freezer, no dishes required
They also make great make-ahead treats. I wrap them individually in parchment and stash them in a freezer bag for when I need a sweet fix.
FAQs About Homemade Choco Tacos
Q: Do I need a waffle cone maker to make the shells?
A: It helps, but you can also cook the batter in a skillet and shape by hand—it’s a bit more rustic, but still delicious!
Q: Can I use store-bought taco shells?
A: Some people use dessert taco shells made from cinnamon sugar tortillas, but you won’t get the same crispy cone texture. Still tasty though!
Q: How long do they last in the freezer?
A: Up to 2 weeks, tightly wrapped. They’ll keep longer but are best fresh.
Q: Can I make them dairy-free or vegan?
A: Yes! Use your favorite non-dairy ice cream and vegan chocolate chips. You can even try a coconut milk-based batter for the shells.
Final Thoughts
These homemade Choco Tacos are everything I love in a dessert—nostalgic, fun, easy to customize, and so satisfying to bite into. The mix of crispy shell, creamy ice cream, rich chocolate, and crunchy topping? Pure magic.
So whether you’re recreating a childhood favorite or discovering the joy of Choco Tacos for the first time, this recipe brings all the joy with none of the ice cream truck chase.
How I Make Homemade Choco Tacos That Beat the Ice Cream Truck Version
Ingredients
- 2 cups granulated sugar
- 4 teaspoons salt
- 2 cups all-purpose flour
- 4 cups unsalted butter
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (for smoother melting)
- 2 cups chopped peanuts (or almonds)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt, then gradually add to the butter mixture until a dough forms.
- Shape the dough into taco-shaped shells and place them on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the shells to cool completely on a wire rack.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted and smooth.
- Dip the cooled taco shells into the melted chocolate and then immediately sprinkle chopped peanuts or almonds on top.
- Fill the chocolate-coated shells with your favorite ice cream and freeze for at least 30 minutes before serving.
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