Choco Taco DIY Recipe | How to make Choco Tacos Homemade

chocolate ice cream

🥗Healthier: frozen yogurt

💰Cheaper: vanilla ice cream

Frozen yogurt offers a lighter option while vanilla is often less expensive.

milk chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar and chocolate chips can be more affordable.

chopped nuts

🥗Healthier: toasted coconut

💰Cheaper: crushed graham crackers

Toasted coconut adds flavor without the cost of nuts.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is a dairy-free alternative, while store toppings are often cheaper.

Make the waffle cone batter by mixing granulated sugar, eggs, egg whites, flour, salt, melted butter, and vanilla extract.

Cook the batter in a waffle maker or skillet to create waffle cone shells.

Immediately press the hot waffle onto a taco rack or wooden spoon to mold the shape.

Allow the shells to set on racks until hardened.

Coat the inside of the shells with melted chocolate to prevent sogginess from the ice cream.

Freeze the chocolate-coated shells for 30 minutes before filling with ice cream.

Fill each taco shell with the ice cream from 4 ice cream sandwiches.

Freeze the filled tacos for 1 hour before dipping in chocolate.

Dip the taco in melted chocolate to coat the ice cream and edges, then sprinkle with chopped peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens