Homemade Choco Tacos

Two years ago, Klondike made the sad decision to discontinue the famous Choco Taco, leaving many of us nostalgic for this delightful treat.

The ice cream aisle just hasn’t been the same since. If you’ve been missing Choco Tacos as much as we have, don’t worry—you can make your own from scratch! 🍦

In this article, we’ll show you how to create homemade waffle cone taco shells, no-churn fudge ripple ice cream, and an easy chocolate peanut coating.

While there are a few steps involved, it’s totally worth it. Plus, we’ve got some shortcuts if you’re pressed for time:

Shortcuts:

• Ice Cream: You can easily substitute homemade ice cream with your favorite store-bought variety. Feel free to experiment with different flavors!
• Waffle Cone Taco Shell: If you don’t have a waffle cone maker, you can use store-bought stroopwafels. Just warm them up for a few seconds, then bend them into a taco shape!

Recipe (Makes 10 Choco Tacos)

Ingredients:

Waffle Cones:

• 2 egg whites
• 3 1/2 tbsp granulated sugar
• 3 1/2 tbsp brown sugar
• 3/4 tsp vanilla extract
• 1/8 tsp salt
• 2/3 cup flour
• 2 tbsp melted butter

Fudge Ripple:

• 2 tbsp cocoa powder
• 2 tbsp granulated sugar
• 2 tbsp heavy cream
• 1 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Ice Cream Base:

• 2 cups heavy cream, cold
• 1 (14oz) can sweetened condensed milk
• 1 tbsp vanilla bean paste or 2 tsp vanilla extract
• Pinch of salt

For Coating:

• 1 1/2 cups chocolate chips
• 1 1/2 tbsp coconut oil
• 3/4 cup finely chopped peanuts

Instructions:

Making the Waffle Cones:

1. Prepare the Batter:

• In a bowl, combine egg whites, both sugars, and vanilla extract. Beat with a hand mixer until well combined.
• Add salt and half of the flour. Mix until smooth.
• Add the remaining flour and melted butter. Mix until a thick batter forms.

1. Cook the Waffle Cones:

• Preheat your waffle cone maker to just above medium heat.
• Place one heaping tablespoon of batter in the center of the waffle cone maker. Close it and cook until golden brown (about 3 minutes, depending on your machine).
• Remove with tongs, let cool for a few seconds, then carefully shape into a taco shape with your hands. Hold in place for about 15 seconds. They will harden in less than a minute.

Making the Fudge Ripple:

1. In a small saucepan, whisk together cocoa powder, sugar, and heavy cream over medium-low heat.
2. As it heats up, add butter and whisk until melted and smooth.
3. Remove from heat and whisk in vanilla and salt. Set aside to cool.

Making the Ice Cream Base:

1. In a stand mixer or with a hand mixer, beat the heavy cream until stiff peaks form (a few minutes).
2. In a large bowl, mix together condensed milk, vanilla bean paste, and salt.
3. Add about 1 cup of the whipped cream to the condensed milk mixture. Gently fold it in.
4. Add the remaining whipped cream and fold until no lumps remain.
5. Assembling the Ice Cream:

• Pour 1/4 of the ice cream base into a loaf pan.
• Drizzle 1/3 of the fudge sauce on top.
• Repeat these layers 3 more times, finishing with a layer of ice cream. Freeze for about 3 hours until set.

Assembling the Choco Tacos:

1. Scoop slightly softened ice cream into each of the waffle “taco” cones. Use a small spatula or the back of a spoon to smooth out the ice cream. Place in the freezer for 10-15 minutes.
2. Prepare the Chocolate Coating:

• In a microwave-safe bowl, combine chocolate chips and coconut oil.
• Microwave in 30-second intervals, stirring well between each, until fully melted.
• Stir in chopped peanuts.

1. Coating the Tacos:

• Dip the top of each ice cream taco in the chocolate peanut mixture.
• Return to the freezer for 5-10 minutes or until hardened.
• Keep stored in the freezer until ready to serve.

Enjoy Your Homemade Choco Tacos!

Making these Choco Tacos might take a bit of effort, but the result is a delicious and nostalgic treat that’s better than store-bought.

Enjoy your homemade Choco Tacos and share the love with family and friends!