Description

These Homemade Choco Tacos feature crisp waffle taco shells lined with rich chocolate, then filled with creamy vanilla ice cream and sprinkled with crunchy peanuts. A whimsical, nostalgic treat inspired by the classic ice cream truck favorite, made easily at home for the perfect summer dessert or fun party snack.

Ingredients

Units Scale

For the Waffle Shells:

2 large eggs
1/2 cup granulated sugar
1/4 cup unsalted butter, melted
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
Pinch of salt

For the Filling & Coating:

4 cups vanilla ice cream (slightly softened)
1 cup semi-sweet chocolate chips
1 tablespoon coconut oil
1/3 cup chopped peanuts (or almonds, optional)

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Instructions

Make the Waffle Batter: In a mixing bowl, whisk together the eggs and sugar until the mixture is pale and thick. Pour in the melted butter, milk, and vanilla extract, then whisk until combined. Add in the flour and a pinch of salt, stirring until the batter is smooth with no lumps.
Cook the Waffle Shells: Preheat your pizzelle press or waffle cone maker. Scoop about 1 tablespoon of batter onto the press and cook according to the manufacturer’s instructions until golden brown. While still warm, quickly drape each waffle over a spoon handle or rolling pin to form a taco shape. Allow to cool and harden.
Prepare the Chocolate Coating: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 20-second bursts, stirring until melted and smooth.
Coat the Taco Shells: Dip the inside edges of each cooled shell into the melted chocolate to create a barrier and enhance flavor. Place each shell on a tray and let the chocolate set.
Fill with Ice Cream: Spoon or scoop softened vanilla ice cream into each taco shell, gently pressing to fill evenly. Smooth the top with a spatula or back of the spoon.
Add Toppings: Drizzle any remaining melted chocolate over the filled tacos, then sprinkle with chopped peanuts for crunch (or almonds, if using).
Freeze and Serve: Arrange the finished choco tacos on a tray and freeze for at least 1 hour, until firm. Serve straight from the freezer and enjoy!

Notes

Work quickly when shaping the waffle shells—once they cool, they harden and won’t bend.
Wrap the tacos individually in parchment paper for easy storage in the freezer.
Swap in your favorite ice cream flavors or toppings for a personalized twist.
Use almonds or hazelnuts if you prefer a different nutty topping for the choco tacos.
Let ice cream soften slightly for easy filling, but don’t over soften or it may melt too quickly.

Nutrition

Serving Size: 1 choco taco
Calories: 330
Sugar: 23g
Sodium: 75mg
Fat: 19g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg