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Copycat Recipe: Homemade Choco Tacos

Copycat Recipe: Homemade Choco Tacos
Image Source: Sheri Silver

Everyone has their favorite ice cream truck treat, right? And while I do love a Creamsicle or Toasted Almond Bar, every now and then I will almost always go for the Choco Taco.

If you’ve never had one, a Choco Taco is a taco-shaped waffle cone, filled with vanilla fudge ice cream. The shell is dipped in chocolate and sprinkled with chopped peanuts.

Pretty good, right? And definitely not the type of thing I would have ever thought to make myself.

That is, however, until my Pinterest feed itself became “sprinkled” with how-to’s for making your own Choco Tacos, using store-bought waffle bowls.

Copycat Recipe: Homemade Choco Tacos
Image Source: Sheri Silver

And as I’m all about the shortcut ingredients, I was more than intrigued. So I bought a box of waffle bowls, and after a few unsuccessful attempts I figured out how to make my own delicious version of Choco Tacos!

Copycat Recipe: Homemade Choco Tacos
Image Source: Sheri Silver

And even better, I didn’t have to limit myself to the flavor of ice cream — OR the toppings.

Copycat Recipe: Homemade Choco Tacos
Image Source: Sheri Silver

I’m sharing three variations for you to try, but you’re only limited by your own imagination. This is an easy recipe for even little hands to master, as there are only a few simple ingredients and no complicated skills.

Copycat Recipe: Homemade Choco Tacos
Image Source: Sheri Silver
Copycat Recipe: Homemade Choco Tacos
Image Source: Sheri Silver

S’mores Ice Cream Tacos

Makes: 4

Ingredients:

  • 1/2 cup mini marshmallows
  • 1 pint chocolate ice cream, softened
  • 4 waffle bowls
  • 8 ounces milk chocolate chips
  • 1 cup graham cracker crumbs (from 8 graham crackers)

Directions:

  1. Line a baking sheet with parchment paper; set aside. Fold mini marshmallows into softened ice cream, and freeze until ready to use.
  2. Working with one bowl at a time, wrap in a dampened paper towel. Microwave for 15 seconds and remove immediately. Unwrap the bowl and quickly but gently press into a flat circle. Again, working quickly, fold into a taco shape and hold for about a minute, until set. Repeat with remaining bowls.
  3. Spoon slightly softened ice cream into shells. Smooth the tops and place on your prepared baking sheet. Freeze for 2-3 hours.
  4. Melt the chocolate chips in the top half of a double boiler set over barely simmering water. Working with one taco at a time, dip top into chocolate. Immediately dip into the graham cracker crumbs. Return to baking sheet and repeat with remaining tacos. Keep frozen until ready to serve.

Cookies and Cream Ice Cream Tacos

Makes: 4

Ingredients:

  • 12 Oreos (6 coarsely chopped, 6 pulsed into crumbs)
  • 1 pint vanilla ice cream, softened
  • 4 waffle bowls
  • 8 ounces white chocolate chips

Directions:

  1. Line a baking sheet with parchment paper; set aside. Fold chopped Oreos into softened ice cream, then freeze until ready to use.
  2. Working with one bowl at a time, wrap in a dampened paper towel. Microwave for 15 seconds and remove immediately. Unwrap the bowl and quickly but gently press into a flat circle. Again, working quickly, fold into a taco shape and hold for about a minute, until set. Repeat with remaining bowls.
  3. Spoon slightly softened ice cream into shells. Smooth the tops and place on your prepared baking sheet. Freeze for 2-3 hours.
  4. Melt the white chocolate in the top half of a double boiler set over barely simmering water. Working with one taco at a time, dip top into chocolate. Immediately dip into the Oreo crumbs. Return to baking sheet and repeat with remaining tacos. Keep frozen until ready to serve.

Samoa Ice Cream Tacos

Makes: 4

Ingredients:

  • 1/2 cup mini chocolate chips
  • 1 pint caramel swirl or dulce de leche ice cream, softened
  • 4 waffle bowls
  • 8 ounces semi-sweet chocolate chips
  • 1 cup toasted coconut flakes (place coconut flakes on a baking sheet in a 350 F oven for 7-10 minutes, stirring occasionally, until golden brown)
  • 1/4 cup caramel sauce

Directions:

  1. Line a baking sheet with parchment paper; set aside. Fold mini chocolate chips into softened ice cream, and freeze until ready to use.
  2. Working with one bowl at a time, wrap in a dampened paper towel. Microwave for 15 seconds and remove immediately. Unwrap the bowl and quickly but gently press into a flat circle. Again, working quickly, fold into a taco shape and hold for about a minute, until set. Repeat with remaining bowls.
  3. Spoon slightly softened ice cream into shells. Smooth the tops and place on your prepared baking sheet. Freeze for 2-3 hours.
  4. Melt the chocolate chips in the top half of a double boiler set over barely simmering water. Working with one taco at a time, dip top into chocolate. Immediately dip into the toasted coconut. Return to baking sheet and repeat with remaining tacos. Keep frozen until ready to serve. Just before serving, drizzle with caramel sauce.
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Article Posted 4 years Ago

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