Did you hear? The beloved Klondike Choco Taco was recently discontinued. That’s bad news for everyone that feels the nostalgic value of this frozen treat!
In case you’ve never indulged in a Choco Taco, it's vanilla ice cream with chocolate fudge ripples stuffed into a sugar cone that looks like a taco shell. The edges are covered with melted chocolate and a sprinkle of chopped peanuts. It's what childhood dreams are made of.
While you may not be able to find Choco Tacos at your local convenience store anymore, you can easily make it at home. Make a bunch—this recipe makes about 14 small treats—and freeze them individually wrapped in aluminum foil for an easy grab-and-go frozen snack for kids and kid-like adults in your life.
Let’s Taco About Making Your Own Shells
Making your own taco-shaped waffle shells is easier than you think. All you need is a waffle cone maker, paper towels, and a 1-inch-thick book. Mix up a quick and easy sugar cone batter, simply cook it until golden, and fold it over the spine of the book into the shape of a taco. That's it!
This recipe calls for a waffle cone maker or iron. Unlike a classic waffle iron, it has very shallow grids to make light and crispy shells, not big fluffy waffles. If you have a pizzelle maker, that will work as well! Since machine settings vary, make a test batch to find the right temperature to get the shells evenly golden brown.
Don't Have a Waffle Cone Maker?
That’s okay! Use Daelman’s Stroopwafels, which can be found in most grocery stores like Kroger and Target or online. It’s technically two waffles with caramel in between, but we’re not complaining. Take the stroopwafel out of its packaging, wrap a damp paper towel around it, and microwave it for 30 seconds. This will soften it just enough to mold it into the shape of a taco shell—see step 5 in the recipe below.
Make the Waffle Shells in Advance
The waffle shells are best used the same day, but can be made up to 3 days in advance and stored in an airtight container or reusable zip top bag. To maintain their crispy texture, cool them fully before storing.
Ideas for Fun Variations
- Sure, it’s called a taco, but you can shape the waffle shell into a traditional cone or even a bowl.
- Fill the shells with chocolate ice cream instead of vanilla ice cream.
- Smear a layer of peanut butter on the shell before adding the ice cream.
- Swap out chopped peanuts for sprinkles!
More Nostalgic Treats
Copycat Choco Tacos
Breyers makes a vanilla ice cream with chocolate fudge twirls for those that would prefer a store-bought option.
For the ice cream (see Recipe Note)
3 cups vanilla ice cream, softened
1 cup store-bought chocolate fudge sauce
For the homemade shells (see Good to Know box above)
Vegetable oil, for greasing the waffle cone maker
1 large egg
2 large egg whites
1/2 cup (100g) sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 cup (130g) all-purpose flour
4 tablespoons unsalted butter, melted
2 tablespoons whole milk
For the chocolate coating
2 cups (16 ounces) semi-sweet chocolate chips
1 tablespoon coconut oil
1/2 cup finely chopped unsalted peanuts
- Waffle cone maker
- Book with 1-inch-thick spine
Prepare the ice cream:
Add the vanilla ice cream in a 9x5-inch loaf pan. Dollop the fudge sauce on top. Use a butter knife or chopstick to swirl and distribute the fudge in the ice cream. You can do this in a medium bowl instead. Cover with plastic wrap and place it in the freezer while you make the waffle shells.
Preheat the waffle cone maker to medium heat.
Lightly grease the grates with vegetable oil. Line a baking sheet with parchment paper and set it aside.
Make the batter:
In a medium bowl, whisk the egg, egg whites, sugar, vanilla, and salt until light and foamy. Add the flour, butter, and milk, and whisk until smooth and free of lumps. The batter will create “ribbons” when it falls off the whisk onto itself.
Cook the waffle shells:
Drop 1 tablespoon of batter in the center of the preheated waffle cone maker. Close the lid and cook until golden brown, 45 seconds to 2 minutes, depending on your machine's setting.
Set a clean paper towel on the counter next to the waffle maker. Carefully lift the shell and place it on top of the paper towel.
The shell will be very hot! I use an offset spatula to lift and transfer it onto the paper towel, which acts as a buffer so that you don’t burn your hands. Still too hot to handle? Use a second paper towel for additional protection.
Shape the shells:
Place the spine of a 1-inch-thick book in the center of the hot waffle shell and use the paper towel to wrap the shell around the book. Hold for 1 minute so that it cools into the shape of a taco.
Set the formed shell aside on the prepared baking sheet and make the remaining shells—you’ll get about 18 (4-inch) shells.
Fill the shells:
Remove the ice cream from the freezer and stir it to soften slightly. Use a spoon to fill each shell with about 3 tablespoons of ice cream. Place the filled shells back on the baking sheet and pop them into the freezer for 10 to 15 minutes.
Meanwhile, make the chocolate coating:
Add the chocolate chips into a medium microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval until melted. Stir in the coconut oil.
Dip the shells in the chocolate:
Remove the filled shells from the freezer. Dip the outer edges in the melted chocolate and immediately sprinkle the chocolate with chopped peanuts.
Return the homemade Choco Tacos into the freezer for 15 to 20 minutes, until the ice cream and chocolate hardens. Enjoy them frozen!
Wrap leftovers individually with foil and pop them into a freezer-safe zip top bag for up to 6 months in the freezer.
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|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 57g||21%|
|Dietary Fiber 3g||11%|
|Total Sugars 45g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|