Choco Taco Recipe

Name: Choco Taco
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 choco tacos
Cuisine: American
Ingredients: 1/2 cup all-purpose flour; 2 tablespoons granulated sugar; 1/4 teaspoon salt; 1/4 teaspoon cinnamon; 2 tablespoons unsalted butter, melted; 1 large egg; 1/4 cup milk; 1/2 teaspoon vanilla extract; 1 pint vanilla ice cream, softened; 1 cup semisweet chocolate chips; 1 tablespoon coconut oil; 1/2 cup chopped peanuts or almonds

American · Dessert · 40 min total

Choco Taco recipe videos

A homemade version of the classic ice cream treat, featuring a crispy waffle cone taco shell filled with vanilla ice cream and dipped in chocolate with nuts.

30
min prep

10
min cook

6
servings

380
kcal/serving

Ingredients

1/2 cup all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 tablespoons unsalted butter, melted
1 large egg
1/4 cup milk
1/2 teaspoon vanilla extract
1 pint vanilla ice cream, softened
1 cup semisweet chocolate chips
1 tablespoon coconut oil
1/2 cup chopped peanuts or almonds

Instructions

In a medium bowl, whisk together flour, sugar, salt, and cinnamon. In a separate bowl, whisk together melted butter, egg, milk, and vanilla. Pour wet ingredients into dry and whisk until smooth.
Heat a non-stick skillet or griddle over medium heat. Pour about 2 tablespoons of batter onto the skillet and spread into a 6-inch circle. Cook until golden brown on one side, about 2 minutes, then flip and cook for another 1-2 minutes. Remove and immediately drape over a wooden spoon handle or a taco-shaped mold to form a taco shell. Let cool and harden. Repeat with remaining batter to make 6 shells.
Once shells are cool, fill each with about 1/3 cup softened ice cream, pressing gently. Place filled tacos on a baking sheet lined with wax paper and freeze for at least 2 hours until firm.
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until melted and smooth. Let cool slightly.
Dip the top of each frozen taco into the melted chocolate, allowing excess to drip off. Immediately sprinkle with chopped nuts. Place back on the wax paper and freeze for another 15 minutes to set the chocolate. Serve immediately or store in an airtight container in the freezer.

Tips

For a crunchier shell, cook the batter a bit longer until deep golden.
Use a waffle cone maker if available for more authentic texture.
Store leftover choco tacos in the freezer for up to 1 week.

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